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Post by woolybear on Apr 21, 2022 13:33:00 GMT
I made a second batch of yogurt yesterday. Mixed it together the same way I did it last time, BUT used more of the previous batch to inoculate. Wrapped the container in a towel then in a seed heat mat and wrapped all that in another towel. After 6-7 hours it was yogurt. Strained it overnight in the frig and it tastes awesome. Way better than any store bought and none of that sourness that can wipe the smile off of a grinning possum. Now to experiment with the whey that was left - almost a pint.
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Post by DEKE on Apr 21, 2022 13:57:28 GMT
How we use yogurt at our house 1. In most things that call for mayo, use 50/50 with mayo in potato, pasta, egg salads, sandwich spread, etc
2. In most things that call for sour cream, use 50/50 for dips, casserole ingredients, mashed potatoes,
3. mix with any sweetened fruit you like
4. Mint or cilantro chutney: If you aren't into Indian food, this might be new to you, but it is extremely delish 1 serano pepper (or sub your fave fresh hot pepper), 1 bunch of mint or cilantro, 2 table spoons olive oil, salt & pepper to taste, juice of a half to whole lemon as you prefer, two cloves garlic, a 1/2 tsp sugar more or less to taste. Blend it all in a food processor to a paste. Now mix it with Greek style yogurt to get it to cool the heat to a level eveyone in the family can enjoy. serve as a condiment on roast chicken.
5. tsatziki: This is the Greek sauce you see served on Gyros, but variations of it are served throughout the med. We eat Tsatziki on Greek salads, on pitas with olives, on chicken, pork, or beef shish kabobs. It's really good on highly spicy Turk recipes to cool the heat of the chili peppers. 1 cuke, peel or not as you like, we prefer the texture of unpeeled. Cut it into quarters lengthwise and then remove the seeds. Feed seeds to chickens, cows, sheep, or pigs. mince the cukes and place in mixing bowl.
mash 4 large cloves of garlic into a small bowl. Add a 4 table spoons of EVOO and cook in the microwave for about one minute. Set aside to cool and then put in mixing bowl.
add juice of one lemon to mixing bowl 1/2 tsp sugar. it isn't supposed to be sweet at all, but if your lemon is too tart, you'll need a bit more sugar. salt and pepper to taste add a table spoon of dill, more or less to taste add about 2 cups of greek yogurt, stir, and set in frig for at least a few hours. I usually make it a day in advance. The flavor of the spices grow, so wait to taste and adjust spices.
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Post by woolybear on Apr 21, 2022 15:40:28 GMT
DEKE, thank you much for the ideas of using the yogurt. I saved them to a document so I would have them handy. I was wondering about its uses for tzatziki sauce and you answered that for me.
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Post by Txsteader on Apr 21, 2022 21:17:52 GMT
I grew up eating homemade yogurt with honey and I still enjoy it that way as a snack. Mama was a big fan of Rodale in the 1950s & learned to make yogurt in the well of her Chambers stove. We used to drive to a little health food store in downtown Houston about once a year to get the starter. Most people didn't even know what yogurt was back then, it wasn't something you could buy at the grocery store. I also use it as DEKE describes, as a healthy alternative to mayo or sour cream. woolybear, happy to hear that you had success.
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