First put a paper towel in the bottom of a strainer, put the strainer in a bowl with at least a 2\" clearance on the bottom, put the yogurt in the lined strainer, cover with plastic wrap& place in the fridge over night orup to 2 days.
Drain & discard fluid Place the yogurt cheese in a bowl add remaining ingredients stir and enjoy Store the cheese in the fridge.
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.
Using the yogurt carton as a measure, put all the ingredients into a bowl and beat well.
Pour the mixture into a greased and lined 9-inch diameter round cake tin.
Bake for 1 to 1 1/4 hours in electric at 160\u00b0C.
Allow to cool in tin.
our 1/4 cup of yogurt (starter) should be at room
r scorch on the bottom. Use a kitchen thermometer if you
Combine 1 cup pie filling and 8 ounces of yogurt.
Place about 2 tablespoons of mixture in each glass of 6 glasses.
Top each with 1-2 tablespoons of the graham cracker crumbs.
Next top that with about 2 tablespoons plain pie filling.
Next top that with plain yogurt.
Next top that with remaining graham cracker crumbs.
Top that last of the pie/yogurt filling.
If you do have any crumbs left over, you can use those over the top for garnish.
You may or may not use all of the yogurt.
I ate it.
Place yogurt in a bowl and bring
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 nonfat natural (plain) yogurt onto each half, mixing it
e nutritional content of the yogurt.
Add the starter.
on-fat yogurt, non-fat works fine.
Some recipes almost demand
easoning mix. Feel free to use your own recipe or store
id. Shake well before using. Use the mixture up within 2
YOGURT MUST HAVE ACTIVE ACIDOPHOLUS CULTURES.
In an airtight container (that can hold 2 cups), combine the yogurt, salt, and the garlic.
Peel the cucumber, and remove the seeds if they are large. Finely chop the cucumber.
Squeeze the cucumber bits to get rid of any excess liquid, then add it to the yogurt.
Stir in the dill, pepper, and the vinegar. Mix thoroughly.
Cover and refrigerate for up to two days.
x of bacteria developed for yogurt making. Since you will
efrost and add to any recipes that call for cooked chicken.
Use a fork to mash the
b>use rice up to a week old, but any older than that
or this recipe but all recipes that I use that involve chicken stock/broth