MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

menu
> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> FAQ
> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

Homemade Yogurt

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Snacks
Recipe Preparation Level: easy
    Yogurt is an indisputably healthy food; it is rich in protein, vitamins, and minerals, beneficial to the gastrointestinal system, and digested much more easily than milk. Its origins are somewhat obscure, but experts believe it probably came into being thousands of years ago in several different regions at once, becoming a staple food in places like Greece, India, and several Middle Eastern countries. What many people donít realize is how simple it is to make at home. The temperature needs to be monitored carefully, and the cultured milk needs to sit for hours before itís ready to eat, but thatís about as complex as it gets. The end result is a more inexpensive, tastier, and more nutritious yogurt than what you can buy in stores. Martha demonstrated this recipe with the help of an old friend, actor Brian Dennehy, whom Martha has known since the days when they both worked as brokers on Wall Street.

    HOMEMADE YOGURT
    Makes 4 cups

    5 cups whole, low-fat, or skim milk
    1/4 cup plain yogurt with active cultures

    1. In a heavy-bottomed, 4-quart saucepan, heat milk, stirring frequently, over medium heat to 185į. Remove from heat and let cool to 110į.

    2. Place yogurt in a medium bowl. Using a whisk, gradually stir in the cooled milk, about 1/2 cup at a time, stirring until smooth between additions. Cover the bowl with plastic wrap, poking two or three holes for ventilation. Transfer to a warm place (about 90į), and let sit until the milk begins to thicken around the edges and the yogurt is set, about 5 hours.

    3. Place bowl in refrigerator until completely chilled. Reserve at least 1/4 cup of this yogurt to begin next batch. Refrigerate up to two weeks in an airtight container.


Share |


If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
Member:

The recipe will show up in the member's inBox
E-mail:

The message will show your user name as who sent it


If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook © 1998-2017 JADA Productions All Rights Reserved.