YOU MAY RECALL MY PREVIOUS POST ABOUT MAKING GREEK YOGURT AT HOME. I MADE REGULAR OLD YOGURT, THEN STRAINED IT THROUGH A PAPER TOWEL LINED STRAINER. I RECENTLY RECEIVED THIS NIFTY LITTLE ITEM AS A GIFT, AND I'M JUST THRILLED WITH THE RESULTS! IT'S THE 'CUISIPRO YOGURT CHEESE MAKER.' IT'S SUCH A SIMPLE DEVICE: A PLASTIC BOX WITH A TIGHT FITTING LID, WITH A SCREEN INSERT. YOU JUST SCOOP YOUR YOGURT INTO THE THE SCREEN, LEAVE IT IN THE FRIDGE TO STRAIN FOR AS LONG AS YOU LIKE AND THEN . . . VOILA! THICK, CREAMY YOGURT!
I'VE ALSO BEEN EXPERIMENTING WITH USING DIFFERENT KINDS OF MILK AND/OR CREAM. I GOT ON THE EXPERIMENTAL KICK AFTER THROWING 1/2 CUP OF LEFTOVER HEAVY CREAM INTO A 1/2 GALLON OF 2% MILK TO MAKE A BATCH. HOLY SMOKES - THAT WAS DELICIOUS! I TRIED 4% MILK WITH CREAM, SKIM MILK WITH CREAM, PLAIN 4% MILK. . . IN THE END, I THINK I LIKE THE PLAIN 2% MILK, STRAINED, THE BEST. THE OTHERS ARE SO YUMMY, BUT REALLY TOO RICH FOR EVERY DAY EATING. I FIND HOMEMADE YOGURT SO MUCH SWEETER AND DELICATE TASTING THAN STORE BOUGHT. I'VE BEEN USING WHOLE FOODS 365 PLAIN YOGURT FOR THE STARTER.
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