Storing berries in yogurt
Lars
14 years ago
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grainlady_ks
14 years agosally2_gw
14 years agoRelated Discussions
Yogurt...probably the wrong forum?
Comments (110)I make homemade yogurt all the time. I really like straining it (for greek yogurt) and adding grated english cucumber (well drained), minced garlic, lemon juice, salt and pepper for tzatziki. Great on crackers, veggies, etc. I buy the culture from the New England Cheesemaking company (I like the sour culture) and follow the recipe of the guy on YouTube - type in Greek Yogurt. The guy from Colorado with the little Greek flag is the one you are looking for. I have also the cultures for sour cream and creme fraiche, but have not had the occasion to make them yet. To answer your question, I do not think you need to boil the milk, but it does need to be heated to the right temperature. To set the yogurt, I just use my oven. No heating pads or extra stuff...I put my oven on for about 3 minutes at 200 (the lowest setting) and then put my bowl in the oven (covered) overnight. (It is not even close to 200 degrees) In the morning, I put coffee filters in my colander and put the yogurt in that (refrigerated) for about a day. I use the unbleached coffee filters instead of the cheesecloth as I was concerned about getting the cheescloth clean enough between uses. You can use this yogurt for making more batches, but since I make a gallon at a time of milk, it lasts me and my family over a week....See MoreWhat did you buy this week at the grocery stores/stores
Comments (22)I still had lots of food in the house, but DH told me to go ahead and stock up since he'll probably be on the road for 5-6 weeks this time and the immediate future of our para-transit sytem is iffy at best right now due to budget cuts. (We won't know its fate until March 19. On the 22nd, we'll either have it or it's immediately gone.) So, hey, I'm no dummy. I stocked up. Trader Joes - greek yogurt eggs Cheddar cheese bacon almonds frozen haibut frozen green beans frozen mixed veggies frozen mixed peppers frozen naan butter canned diced tomatos quinoa mustard Regular Grocery Store bread Tortillas raisins black beans lentils canned tuna (my lucky day - albacore at .79 a can!) 5# chicken breasts (on sale at .99 a pound!) 2# pork bag of baking potaotes 2 cucumbers 3 onions 2 gree peppers # asparagas quart strawberries 1/2 gal milk canned mixed fruit # bananas # mushrooms garlic limes flour olive oil freezer bags pinto beans # coffee 2 boxes tea bags On the clearance shelf, we found organic pommegranate juice, V8, cherry juice and peanuts for $1.00 eash. The store isn't going to carry them anymore. So we got two each of those. And I had coupons for two free bottles of laundry soap that expire at the end of the month, so I got those now. Total - too much. OTOH, I'm set for another 4-5 weeks except highly perishable items like lettuce or milk. (Althogh I have some canned milk if I really need it.) That doesn't include the things we get for DH to take on the road as I consider his road supplies separate from my grocery budget....See Moreplain fat-free yogurt....too big!
Comments (9)1. You can drain your extra plain yogurt and make yogurt cheese. Add your favorite spices/herbs and make a fat-free cheeseball or cheese log. 2. Mix it 50/50 with 100% grape juice for a yummy "grape cow" (or any flavor of juice - we like blueberry pomegranate). 3. Add some when cooking oatmeal or farina for a creamy texture. 4. Plain yogurt and homemade granola is one of my favorites (breakfast, snack, or dessert with some dried fruit added in)!!! 5. You can freeze it in user-friendly amounts, but the pudding-like texture will be compromised. Plan on cooking/baking with it after it's been frozen. Defrost overnight in the refrigerator. -Grainlady FLUFFY PANCAKES (Source: Yogurt Cookery - by Sophie Kay) 1 egg 1 c. plain yogurt, room temperature 2 T. vegetable oil 1 c. all-purpose flour 2 T. sugar 1 t. baking powder 1/2 t. baking soda 1/4 t. salt Melted butter Syrup Preheat griddle to 375°F (190°C). In a medium bowl, beat egg until thick. Gradually add yogurt, beating constantly. Drizzle oil into egg-yogurt mixture, beating well. Add flour, sugar, baking powder, baking soda and salt. Beat well. Lightly oil hot griddle. Pour about 1/4 c. batter onto griddle. Turn when pancakes are puffy and covered with bubbles. Brown second side 1-2 minutes. Serve with melted butter and syrup. Makes about 10 pancakes. YOGURT CREPES 1 c. plain yogurt 1/2 c. water 3 eggs, slightly beaten 2 T. vegetable oil 1 c. all-purpose flour 1 T. sugar 1/8 t. salt Butter or margarine for frying In a medium bowl, stir yogurt until creamy. Add water and eggs. Beat well. Drizzle oil into yogurt mixture. Stir in flour, sugar and salt. Use immediately or refrigerate for several hours. Brush an 8-inch crepe pan or skillet with butter or margarine. Place pan over medium-high heat until hot enough to sizzle a drop of water. For each crepe, pour 3-4 T. batter into pan, rotating pan as batter is poured. Cook until lightly browned on bottom. Turn to brown other side, if desired. Brush crepe pan with more butter or margarine if necessary. Stack crepes between paper towels or wax paper until ready to use. Fill warm crepes as desired. Makes about 14 crepes....See MoreYogurt question about tartness
Comments (16)sally2- I don't think I ever said "kefir from the store isn't good enough", it's just not anything close to being the same thing as making it yourself with real kefir grains. It's like saying powdered mashed potatoes are just like eating real, peeled, boiled mashed potatoes. Commercially-produced kefir is a fruity, sugared version that includes some of the good bacteria. It would be impossible to use the traditional fermentation process we do at home on a commercial scale. They just like to make you THINK it's the same thing. Real kefir grains are used over and over for each batch and grow and make more kefir grains. It's a living thing packed with many more varieties of good bacteria and yeasts (30) needed to ferment milk (or water with water kefir grains) than they use for commercially-produced kefir. There is also a powdered starter - Yogourmet Kefir Starter - and once again, it's not the real thing and only has a couple types of bacteria necessary for fermentation. This is the product I first used until I found a source for the real kefir grains. How to get kefir grains....person-to-person. You normally get them from someone else who has them. I went on-line and found a source here in Kansas. I paid a small amount for them, plus shipping. There are some web sites that sell dehydrated kefir grains (the real deal, just dried), I just don't have any personal experience with them and can't suggest one. -Grainlady Here is a link that might be useful: Kefir - Wickipedia...See MoreTerri_PacNW
14 years agodgkritch
14 years agodeborah_ps
14 years agodeborah_ps
14 years agoLars
14 years agofatron1976
4 months agoIslay Corbel
4 months ago
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