|
Made homemade Greek yogurt using a crockpot and then straining it. Can't believe how ridiculously easy it was. Not only did I get a quart of yogurt for about a quarter of the going price, I got a quart of lovely, lovely whey. I'm the weirdo who loves to drink whey. What I don't drink we can use up in bread, soups, and smoothies
|
1660 kcal
|
Gras: 55,89g | Prot: 61,27g | Glu: 244,77g.
Petit Déjeuner: Wheat bread, Calavo Avocado, Scrambled Egg , Bananas , Coffee (Brewed From Grounds). Déjeuner: Date, Wonderful Roasted, Salted & Shelled Pistachios, Carrots , Cauliflower , 505 Southwestern Green Chile Sauce, Black Beans (Canned), Great Value Frozen Whole Kernel Golden Corn. Dîner: Member's Mark Omega 3 Fish Oil (1000 mg), Quaker 100% Whole Grain Oatmeal, Dry Sweet Whey, Fage Total 0% Greek Yogurt, Beets , R.W. Knudsen Family Organic Beet Juice, Carrots , Sunkist Navel Orange. Snacks/Autre: Wonderful Roasted, Salted & Shelled Pistachios, Brownie, Hershey's Special Dark Nuggets with Almonds, Honeycrisp Apples. plus...
|
|
 Commentaires
How much milk did it take to get a quart of strained yogurt, please? I would use the whey, too.
01 sept. 21 par le membre: oolala53
|
02 sept. 21 par le membre: Eral66
|
I got about a quart of yogurt and a quart of whey from half a gallon of milk. There are quite a few recipes and instructionals out there on YouTube and by Googling. What I did was to pour half a gallon of milk in a crockpot on low for about two and a half hours until the temperature got up to 180 (instant read thermometer was handy). Then, turn it off and unplug it and let it sit about 3 hours until the temperature drops to about 110. Mix in half a cup of plain, unsweetened yogurt as a starter culture -- make sure you set your measured yogurt out on the counter a few hours ahead so it warms to room temperature. Put the lid back on, wrap the whole crockpot up in towels or a blanket and leave it overnight. I let mine go 10 hours. In the morning, drain it in the fridge in colanders lined with cheesecloth or coffee filters for a few hours until it's thick enough for you. I let mine drain while I was at work, so it was really thick. You don't have to let it drain that long. Or, you can just have it as regular yogurt once its done culturing and not drain it. I found the coffee filter to be easier than the cheesecloth, but we buy restaurant sized coffee filters. I don't know if a standard coffee filter would hold enough
02 sept. 21 par le membre: writingwyo
|
| |
|
|
| |
Soumettre un Commentaire
Vous devez vous connecter pour soumettre un commentaire. Cliquez ici pour se connecter.
|
|
|
Historique de poids de writingwyo
|