Yoghurt recipe
I learnt a very interesting thing from my sister the other day. She told me how she made yoghurt in her science prac.The recipe is [here] and it looks and tastes okay... well, that's what she said.
Ingredients:
- 1 litre of low-fat milk
Method:
- Bring the milk to 185°F (85°C) over a stove and keep it there for two minutes, to kill any undesirable microbes.
- Pour the re-pasteurized milk into a tall, sterile container and allow to cool to 43°C (110°F)
- Mix in ½ cup (120mL) of the warmed yoghurt and cover tightly.
- After about six hours of incubation at precisely 110°F (43°C); the entire mixture will have become a very plain but edible yoghurt with a loose consistency.
- If a precise means of temperature control is not available, put the culture in a warm place such as on top of a water heater or in a gas oven with just the pilot flame burning. The further below 110°F (43°C) the temperature, the longer it will take for the yoghurt to solidify; you can tell it is done when it no longer moves if you tilt the jar.
eew... yum 
posted by MissDixie @ 6:09 pm
0 Comments:
Post a Comment
<< Home