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Making your own yogurt out of active culture is pretty awesome. Take a gallon of milk, put half of it into a pot on the stove, the other into a gallon container. Heat the milk on the stove for a bit, then put it in with the cold milk. Ideally, the milk should be tepid. Then you add your starter. After that, you wrap a heating pad set on high around the container and swaddle that shit in a ton of blankets and towels overnight. Then in the morning you put it in the fridge, so that when you get home from work or school or whatever, you can have delicious unflavored yogurt.
But you add flavorings. I prefer honey in mine, but I've seen people put maple syrup, jellies, and all sorts of things in their yogurt.
It's not as thick: they add seaweed extract or something to it to thicken it up. Better batches are thicker, but don't go expecting pudding-consistency.
You could flavor the entire batch, but then you can't experiment. For vanilla yogurt, just add some vanilla extract during the making.
I generally save some from the old batch for new starter, and it eventually gets tired (watery, kinda odd tasting sometimes), so I need to get a new can of yogurt for starter. But it costs a whole ton less than buying yogurt at the grocery store. Instead of like... 10 dollars (maybe?) for a gallon of yogurt, I spend about 5, $2 for the milk and a little more for the starter.
EDIT: Also, some whey will float to the top. Ignore it, really. Just ladle it out from the bottom, it's thicker there.
My wife keeps unflavored yogurt around for cooking garnishing Persian cuisine
It is actually taste good by itself, plus then you can mix in your own honey or fresh fruit or preserves.
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Delicious. I'll take 8.
How do you suggest I prepare it?
also, proatcooking.com
http://www.usatoday.com/travel/news/2008-05-05-food-customs_N.htm
"declared the ham"
But you add flavorings. I prefer honey in mine, but I've seen people put maple syrup, jellies, and all sorts of things in their yogurt.
I'll take Yoplait
How. Steps are:
1: Heat milk.
2: Mix warm milk and cold milk.
3: Put in starter. IE: Yogurt with active culture
4: Wrap in heating pad and towels overnight.
5: Put in fridge in morning.
6: Enjoy when you get home.
I mean, if you're a klutz and you drop things, maybe.
It's not as thick: they add seaweed extract or something to it to thicken it up. Better batches are thicker, but don't go expecting pudding-consistency.
You could flavor the entire batch, but then you can't experiment. For vanilla yogurt, just add some vanilla extract during the making.
I generally save some from the old batch for new starter, and it eventually gets tired (watery, kinda odd tasting sometimes), so I need to get a new can of yogurt for starter. But it costs a whole ton less than buying yogurt at the grocery store. Instead of like... 10 dollars (maybe?) for a gallon of yogurt, I spend about 5, $2 for the milk and a little more for the starter.
EDIT: Also, some whey will float to the top. Ignore it, really. Just ladle it out from the bottom, it's thicker there.
Don't know what else I should make though
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I think I wanna try that instead of just cook them.
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It is actually taste good by itself, plus then you can mix in your own honey or fresh fruit or preserves.
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throw some in a blender with fruit and ice
good stuff
Guys, Dr. Pepper shakes are basically the most delicious
what you do
is take chocolate icecream
and instead of milk blend it with dr. pepper
it is the recipe for tasty