Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
on-fat yogurt, non-fat works fine.
Some recipes almost demand
our 1/4 cup of yogurt (starter) should be at room
Combine gelatin in 1 cup boiling water.
Set aside to cool. Preheat oven to 275\u00b0.
Combine nonfat dry milk and 3 cups water. Add canned milk and sugar and gelatin mix.
Blend yogurt with remaining water and add to mixture.
Cover bowl with dish towel and put in oven.
Turn oven off.
Leave in oven 8 to 10 hours. If yogurt hasn't gelled, reheat oven and replace in oven for another 6 to 8 hours with oven off.
It will stiffen more when refrigerated.
May also be used in place of sour cream in recipes.
Place a quarter of the yogurt in a strainer lined with
3 x 15 inch rimmed baking tray and sprinkle with flour
coarsely chop.
LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice
Place yogurt in a heavy saucepan.
Blend beaten egg white into the yogurt.
Add cornstartch& salt.
Stir in the same direction until well blended.
Place pan over medium heat and stir constantly with a wooden spoon.
Heat until it starts to boil, always stir in the same direction (this is important).
Lower heat and let it simmer 3-5 minutes until thick.
Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting).
f the flour and the baking powder then fold in 4
easure the yogurt into a large bowl and mix in baking soda
ddition.
Sift flour, baking powder, baking of soda and a large
then carefully mix in salt, baking soda, baking powder, and sugar. Blend
In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and peel; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times.
Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400\u00b0 for 15-20 minutes or until golden brown. Serve warm.
baking powder and salt together then gradually mix in 2 tbsp yogurt
est, lemon juice, heavy cream, yogurt and powdered sugar. Whisk to
50\u00b0F. Line a baking sheet with baking parchment. Melt the butter
ogether, flour, oats, brown sugar, baking powder, salt, cinnamon, and raisins
In large mixing bowl whisk together the flour, sugar, baking powder, nutmeg, baking soda and salt.
In separate bowl whisk together eggs, yogurt and butter and pour over dry ingredients.
Sprinkle with apricots and orange rind.
Stir just until dry ingredients are moistened.
Scoop into greased or paper lined muffin cups, filling to top.
Bake in centre of 375 oven for about 20 minutes or until golden and tops are firm to the touch.
Let stand for 5 minutes before serving warm.
Preheat oven to 350 degrees F (175 degrees C).
Grease 12 muffin cups or line with paper muffin liners.
Stir together flour, sugar, baking soda and baking powder.
In a separate bowl, combine yogurt, egg, vanilla, oil and fruit.
Stir mixtures together just until combined; batter will be very thick.
Scoop into prepared muffin cups and bake in preheated oven for 25 minutes.
Tip: I use to beat egg together with a little of the sugar until fluffy and light in colour.
This helps the leavening process.
In a mixing bowl, mix flour, baking powder, baking soda, salt and sugar.
Add in the eggs, buttermilk, melted butter, yogurt and vanilla and mix until smooth.
Spray griddle with Pam or use a slab of butter for each pancake and heat over medium heat.
Pour approximately 1/2 cup of batter onto a preheated griddle.
Cook for 8-10 minutes or the top is nice and bubbly.
Turn and brown the other side.
Serve with warm maple syrup.