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YOGURT RECIPES
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UNFLAVORED YOGURT
The taste and texture of yogurt varies according to the milk and yogurt starter selected. Yogurt may be made with milk of any fat content, even nonfat milk. You should experiment with milk of various fat contents to determine which you prefer.
YOGURT FLAVORED AFTER COOKING
You may choose to make flavored yogurt and add sugar, honey, flavorings, fruit, or other ingredients to taste just prior to eating.
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YOGURT FLAVORED WITH PRESERVED FRUIT
- ½ cup chopped preserved fruit
- 5 tbs. syrup in which the fruit was preserved
- 5 tbs. unflavored yogurt or 1 tbs. of culture
- 1 quart milk
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Heat the milk until it boils (180°F), for 1 to 2 minutes and starts to climb the side of the Saucepan. Remove the saucepan from heat and allow the milk to cool to lukewarm (110°F). To accelerate the cooling down, place the saucepan in cold water. Beat together the culture and milk until smooth. Add the syrup while beating. Stir in the chopped fruit. Divide the mixture between the seven jars. Place the jars – without the white lids – in the yogurt maker. Cover the yogurt maker with its clear cover. Turn machine on.
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YOGURT FLAVORED WITH JAM OR JELLY
- 4-5 tbs. of jam or jelly
- 5 tbs. unflavored yogurt or 1 tbs. of culture
- 1 qt. milk
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Heat the milk until it boils (180°F), for 1 to 2 minutes and starts to climb the side of the Saucepan. Remove the saucepan from heat and allow the milk to cool to lukewarm (110°F). To accelerate the cooling down, place the saucepan in cold water. Warm the jam or jelly in a pan over low heat. Add half of the milk and stir until smooth; let cool again to (110°F). Beat together the culture, jam or jelly, and remaining milk until smooth. Add the Jam or Jelly while beating. Divide the mixture between the seven jars. Place the jars – without the white lids – in the yogurt maker. Cover the yogurt maker with its clear cover. Turn machine on.
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YOGURT FLAVORED WITH FRESH FRUIT
- ½ cup chopped fresh fruit
- 4-5 tbs. of sugar or to taste
- 1-3 c. water
- 5 tbs. unflavored yogurt or 1 tbs. of culture
- 1 qt. milk
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Heat the milk until it boils (180°F), for 1 to 2 minutes and starts to climb the side of the Saucepan. Remove the saucepan from heat and allow the milk to cool to lukewarm (110°F). To accelerate the cooling down, place the saucepan in cold water. Cook the fruit in the sugar and water over low heat for 10-15 minutes or until thickened. Let cool again to 110°F. Beat together the culture and milk until smooth. Stir in the chopped fruit. Divide the mixture between the seven jars. Place the jars – without the white lids – in the yogurt maker. Cover the yogurt maker with its clear cover. Turn machine on.
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YOGURT FLAVORED WITH COFFEE
- 2 tbs. sugar or to taste
- 1 tbs. instant coffee
- 1-3 c. water
- 5 tbs. unflavored yogurt or 1 tbs. of culture
- 1 qt. milk
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Heat the milk until it boils (180°F), for 1 to 2 minutes and starts to climb the side of the Saucepan. Remove the saucepan from heat and allow the milk to cool to lukewarm (110°F). To accelerate the cooling down, place the saucepan in cold water. Dissolve the sugar and coffee with the milk. Beat together the culture and milk until smooth. Divide the mixture between the seven jars. Place the jars – without the white lids – in the yogurt maker. Cover the yogurt maker with its clear cover. Turn machine on.
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YOGURT FLAVORED WITH SYRUP
- 4-5 tbs. concentrated syrup (orange, lemon, pomegranate, strawberry, etc.)
- 5 tbs. unflavored yogurt or 1 tbs. of culture
- 1 qt. milk
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Heat the milk until it boils (180°F), for 1 to 2 minutes and starts to climb the side of the Saucepan. Remove the saucepan from heat and allow the milk to cool to lukewarm (110°F). To accelerate the cooling down, place the saucepan in cold water. Beat together the culture and milk until smooth. Add the syrup while beating. Divide the mixture between the seven jars. Place the jars – without the white lids – in the yogurt maker. Cover the yogurt maker with its clear cover. Turn machine on.
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