THE BEST ARMENIAN YOGURT FROM SCRATCH
How to make yogurt from scratch. It's easy and at a fraction of the cost!!
THE BEST EVER!
INGREDIENTS: SERVES 6-8 1/2 gal. homogenized milk 1/2 cup yogurt (starter)** You can use up to one cup. (make sure plain yogurt container states "live culture") 1/2 pint heavy cream (Optional for more richness) METHOD: Pour the milk into a saucepan and bring to a boil, stirring constantly. When it comes to a boil, add 1/2 pint of heavy cream, and pour into an earthen bowl or Pyrex dish. When it is lukewarm (105 -110 degrees), stir the mahdzoon starter with a spoon until it is smooth and dilute it with some of the warm milk. Pour this mixture into warm milk and stir. Wrap the warm milk (with yogurt starter), and leave it in a warm place, undisturbed, for at least 8 to 10 hours. Yogurt should be set by then. Place pot in refrigerator until cold, and ready to serve. **You can buy starter as plain yogurt in the supermarket, or save a cup or two of your home-made yogurt to use as a starter each and every time you want to make it again.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Best Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |