Butch Femme Planet - View Single Post - Vegan/Vegetarian Thread (discussion, recipes, laughs)

DapperButch · 06-12-2011, 06:15 PM

Ok, so I haven't read through this thread at all, so if there is another recipe posted, I don't know about it.

tf made this this weekend and it is freakin' fantastic. The best greek yogurt I have tasted. I added a teaspoon of Smuckers Red Raspberry Jam and it is perfect (but, if you like plain yogurt, it was great, as is!). She used cow's milk.

It is from kitchendaily.com

Homemade yogurt requires surprisingly little prep and keeps in the fridge for a month.

Ingredients:
1 quart(s) whole goat's, sheep's or cow's milk
2 tablespoon(s) plain full-fat yogurt, with live active cultures

Serves: 8

Directions:
1. Spoon 2 tablespoons of milk into a bowl and stir in the yogurt.

2. In a saucepan, bring the remaining milk to a boil. Let stand off the heat without stirring, until it registers 100° on an instant-read thermometer, about 15 minutes; a skin will form on the surface.

3. Using a table knife, make a small opening in the skin and carefully pour the yogurt mixture into the milk in the saucepan. Cover the pot with a kitchen towel and transfer to an oven. Turn the light on and close the oven door. Let stand for 16 hours.

4. Using a skimmer or slotted spoon, lift off the skin and discard it. Carefully ladle the yogurt into a sieve lined with a double layer of cheesecloth and refrigerate until much of the whey is drained and the yogurt is thick, at least 4 hours. Transfer the yogurt to a bowl and serve.

06-12-2011, 06:15 PM	#208
DapperButch Roadster Guy How Do You Identify?: FTM, Stone Butch Preferred Pronoun?: He Join Date: Nov 2009 Location: Northeast Posts: 7,745 My Photo Gallery Thanks: 26,545 Thanked 26,810 Times in 5,772 Posts Rep Power: 21474858	Homemade Greek Yogurt Ok, so I haven't read through this thread at all, so if there is another recipe posted, I don't know about it. tf made this this weekend and it is freakin' fantastic. The best greek yogurt I have tasted. I added a teaspoon of Smuckers Red Raspberry Jam and it is perfect (but, if you like plain yogurt, it was great, as is!). She used cow's milk. It is from kitchendaily.com Homemade yogurt requires surprisingly little prep and keeps in the fridge for a month. Ingredients: 1 quart(s) whole goat's, sheep's or cow's milk 2 tablespoon(s) plain full-fat yogurt, with live active cultures Serves: 8 Directions: 1. Spoon 2 tablespoons of milk into a bowl and stir in the yogurt. 2. In a saucepan, bring the remaining milk to a boil. Let stand off the heat without stirring, until it registers 100° on an instant-read thermometer, about 15 minutes; a skin will form on the surface. 3. Using a table knife, make a small opening in the skin and carefully pour the yogurt mixture into the milk in the saucepan. Cover the pot with a kitchen towel and transfer to an oven. Turn the light on and close the oven door. Let stand for 16 hours. 4. Using a skimmer or slotted spoon, lift off the skin and discard it. Carefully ladle the yogurt into a sieve lined with a double layer of cheesecloth and refrigerate until much of the whey is drained and the yogurt is thick, at least 4 hours. Transfer the yogurt to a bowl and serve. __________________ -Dapper Are you educated or indoctrinated?