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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a medium saucepan, heat milk to 180. Place lid on saucepan and let
rest for 10 minutes. Remove lid and when temperature gets to 150, whisk
in instant milk powder. Pour into a glass jar( I use a wide-mouth canning
jar). When the temperature reaches 130, add 2 Tbsp. yogart. DO NOT STIR! Wrap
in a large kitchen towel and place in cooler, undisturbed for 9-24 hours.
( I use an insulated lunch bag) Refrigerate for at least 6 hours. The
mixture is very rich and thick but very TART! You can add honey or fresh
fruit, as desired. I have never tried it, but next time I am planning to
use vanilla beans and infuse with the milk in the 1st step. How do you
think it will work. Please don't be intimidated by the directions, they
are easy, fast and a great learning project.
Ingredients:
1 Quart(s) Skim milk
3/4 Cup(s) Non-fat instant milk powder
2 Tablespoon(s) (Heaping) plain yoghurt |
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