Yogurtgingerappetizerlabanmazanjabeel Recipes
EASY HOMEMADE YOGURT
This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.
Provided by ParsiCook
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY
Time 6h45m
Yield 16
Number Of Ingredients 2
Steps:
- Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
- Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
- Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g
AUTHENTIC HOMEMADE YOGURT
Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure a successful recipe every time. It's fast, easy and economical! I always try to keep some on hand, but this recipe is so versatile and delicious, it's sometimes hard to keep up with the demand!
Provided by Sherylann Hope Sharoian
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 8h45m
Yield 10
Number Of Ingredients 4
Steps:
- On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
- Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
- Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
- Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
- Refrigerate yogurt several hours or overnight to chill completely.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 10.5 g, Cholesterol 113.9 mg, Fat 33.3 g, Protein 7.9 g, SaturatedFat 20.4 g, Sodium 106.3 mg, Sugar 5.2 g
SIMPLE YOGURT BREAD
This simple, low-fat bread is easy to make and customize. Let the kids create their own flavor combinations! The bread has a very moist, dense, spongy texture. It is lovely served with fresh berries for dessert.
Provided by ASweeney
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 58.1 g, Cholesterol 49.7 mg, Fat 2.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 0.9 g, Sodium 634.1 mg, Sugar 34 g
HOMEMADE YOGURT
Making your own yogurt may sound ambitious, but it's really not. All it takes is two ingredients and 20 minutes of hands-on time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 8h
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
- Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
- Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
- Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.
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