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Delicious yogurt

Delicious yogurt


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The Maramures recipe from the Iza valley ... I have been trying several recipes ... this is the best, it is easy to make, it doesn't stretch economically (children don't like this) ... it doesn't increase after it is put in the fridge ....

  • You need:
  • fresh boiled milk in which you strain a little salt (a drop),
  • a little sour cream in a bowl
  • a clay pot (found at peasant fairs or on DN1)

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Delicious yogurt:

Grease the bowl with sour cream so in the picture, no more is needed.

Pour the warm milk ... and leave it warm until the next day in the kitchen, (leave it for about a day, a day and a half depending on how hot it is in the house) taste it if it is sour enough for personal taste and put the dish in the fridge, if not, leave it for a while and when it acquires the desired taste, it is quickly cooled. It stays just as good until the last drop ...

I prepared it with fresh cow's milk, not from the trade .... so I don't know how it will turn out differently ... but you can try it ... I wish you a good appetite for yogurt made with your traditional style glove in Maramures.


You will need one liter of vegetable or animal milk at room temperature, ie not to exceed 40 ℃. If it is hot, the fermentation culture will be destroyed. The contents of an envelope of yeast fermenter or an envelope of kefir fermentation are poured into the yoghurt bowl over the milk. It will be transformed into yogurt in eight to ten hours, thanks to the lactic ferments and the constant temperature of 42 degrees inside the yogurt maker. After completing the preparation cycle, we recommend that you keep the yogurt in the refrigerator for maturation.

Those who have already enjoyed the Biovita yogurt maker said they were delighted by the special taste of the yogurt obtained at home. The consistency of vegetable milk yogurt is not the same as that of cow's milk yogurt. Vegetable milk yogurt will be softer / fluid, because it does not contain starch or thickeners. But it is a very good and healthy yogurt.


Flavored check with plums, yogurt or cream & # 8211 a particularly delicious dessert that will not leave anyone indifferent!

We present you a recipe for a delicious plum cake. Due to the fact that it is prepared from dough based on yogurt or cream, the cake is obtained very soft and delicious. Plums give the dessert an intense aroma and sweet-sour taste. It is perfect to be served for breakfast or as a dessert.

INGREDIENTS

-125 g of natural yogurt (or cream)

-1 tablespoon brandy or rum (optional)

METHOD OF PREPARATION

1. Wash the plums. Cut them in half and remove the seeds. Sprinkle with brandy or rum.

2. Beat the eggs, gradually adding the sugar. Use a mixer at medium speed.

3. Sift the flour and mix it with the baking powder. Add it to the beaten eggs and mix well until you get a homogeneous mass.

4. Mix the yogurt (or cream) with the mixer, then add it to the dough. Stir.

5. Grease a baking tin with butter and sprinkle with flour (or breadcrumbs). Arrange the plums in shape, then pour the dough. Bake the cake in the preheated oven at 200 ° C for 50 minutes. Allow the cake to cool. If desired, sprinkle with powdered sugar.


Natural cow's milk yogurt prepared at Multicooker

How inspired I was to get more fresh milk from the country, because I used part of it for this delicious Natural cow's milk yogurt prepared at Multicooker Crock-Pot Express with pressure cooking.

You can't even imagine how perfect it turned out, especially because I used natural cow's milk!

And it was ready to serve in about 10 hours, compared to the time of 2 days, how long it would have taken if I prepared it normally. That is, leaving the milk in a warm place until it turns into natural yogurt, or skim milk, as it is called in the area where I am.

About the wonderful Multicooker Crock-Pot Express machine with pressure cooking, I told you before, in the recipe Pork smoked soup with cabbage juiceand in the recipe Rabbit with leeks and olives.

I had it in my kitchen to test it. But, I hope he will stop, soon and definitively, among my culinary gadgets, because I loved him too much and I want him very much.

[preparation title = & # 8221Preparation & # 8221]

Here's how simple the recipe is Natural cow's milk yogurt prepared at Multicooker Crock-Pot Express with pressure cooking

First dilute the natural yogurt with a little fresh milk, then gradually pour the rest of the milk, mixing the mixture.

We pour it into the multicooker bowl.

Place the lid by rotating it from the open padlock position to the closed padlock position.

We leave the valve in the open position.

We connect the Multicooker Crock-Pot Express with pressure cooking to the voltage source and set the Yogurt program.

It will default to 8 hours and LOW temperature.

We go to the hand of the device and leave the default setting.

Press the Start button. We will have the HEAT display on the screen, for a few minutes, until the device reaches the desired pressure. Then it beeps and the set cooking time appears.

After the set time has elapsed, an audible signal sounds again. The Crock-Pot Express Multicooker with pressure cooking stops without switching to hot food storage this time.

Disconnect the appliance from the power supply. Turn the lid to the open position and remove the bowl with the delicious yogurt.

Let it cool for 10-15 minutes in the pantry, or on the balcony. Then put it in the fridge for 1-2 hours before serving.

It is not recommended to walk on it until it cools down permanently, because we can influence its texture.

When cooled in the refrigerator, it remains thick and does not form much liquid, ie whey.

The texture of the yogurt will also depend on the type of milk used, its consistency in fat, etc.

You can make natural yogurt without mixing milk with an already prepared yogurt. The difference is that it will come out less thick and a lot of whey will form. I tell you this from my own experience, because I often made yogurt, my mother having a cow in the country.


Boil the 2 liters of milk in a pot, stirring constantly so as not to stick to the bottom of the pot. After boiling (when it starts to froth), take the pot off the heat. Wait until the milk is about to cool. If you do not have a kitchen thermometer to show you when the milk reaches body temperature (37 & degC), you can see if it has cooled with your finger. At this temperature, you will not have to burn yourself, but just be warm. Then pour it into a clay or glass bowl. Add the 150 grams of yogurt kept at room temperature and mix well with a whisk until incorporated.

Cover the dish with a towel and leave it outside, away from direct sunlight, or indoors, near a heat source that ensures a temperature of 40 & degC. The next day, taste the yogurt and if you think it is not sour enough, leave it in the heat for a few more hours. Once you have tasted it, put it in the fridge and consume it whenever you feel like a healthy snack. If you want, you can improve it homemade yogurt recipe adding to its composition pieces of fruit, whole grains or honey.

Do you like yogurt? Have you ever prepared homemade yogurt recipe?


Delicious yogurt - Recipes

If at first sight it seems a long and complicated recipe, stay calm, it is really simple to prepare yogurt at home.

In principle you have 4 steps to follow:
1 - heat the milk to 82 ° -85 ° C
2 - cool the milk to 46 ° C
3 - add the active yogurt cultures
4 - leave it to incubate for a few hours until it binds and then cold

Here are the more detailed explanations, to make it easier for you the first time, because, after you try the recipe once, then it will seem extremely simple.

What you need to make yogurt:

  • 1.9 liters of whole milk or with a minimum of 2% fat
  • 120 g of plain yogurt or Greek yogurt, commercially available, but with the label "active / live lactic cultures" or probiotic yogurt (usually you can read on the label their names, such as cultures of L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus or L. Casei)
  • A pot with thick walls (which hardly dissipates heat, it can be made of cast iron, ceramic or stainless steel, it is important not to cool easily)
  • A cooking thermometer

Method of preparation

1 - Heat the milk over medium heat to 82 ° -85 ° C (check the temperature with the cooking thermometer). When it has reached this temperature, turn the heat to low and leave it for another 5 minutes, then take it off the heat. If caimac has formed on top, then remove it with a spoon. This heating step is necessary to change the protein structure of the milk so that it subsequently solidifies instead of separating.

2 - Put the pot of milk to cool. For speed, you can fill the kitchen sink halfway with cold water and then place the pan to cool in it. Stir occasionally in it and check that the temperature does not fall below 46 ° C (otherwise it will have to be reheated again).

3 - When the milk has reached 46 ° C, you need to quickly add the milk cultures to the milk. If you put it to cool in cold water, take it out. Put about a cup of warm milk in a bowl and add the purchased yogurt that contains the live milk cultures, then mix them well and pour the mixture into the pan with the warm milk. Cover the pot with a lid.
If you have some glass jars, you can now pour the milk into them, but it would be advisable to heat them a little before (in the oven) so that the glass is not cold and you have prepared a warm place to keep them in time. incubation.

4 - Incubation period: Normally, during the incubation period, the milk must be kept warm at a constant temperature of 43 ° C, and in these conditions at least 4 hours. If the milk drops below this temperature, it is not a problem, it will only take a little longer to solidify and a slightly softer yoghurt may result. The longer you leave it, the better it will thicken, you can leave it for up to 6 or 12 hours, ie even during the night to thicken if you prepared it in the evening, the duration depends practically on the temperature at which it stays .

You can put the pot (covered with a lid) in an oven that you have heated a little beforehand, and now it has reached a temperature of about 45 ° C, the oven being turned off. If you put the milk in the glass jars, then put the lid on and place them in a tray, then wrap them tightly with a kitchen towel before putting the tray in the oven to keep the heat well.

If you can't use the oven, then find a warm place somewhere in the kitchen or at home. Next to a sunny window or on a warm radiator (in the cold season), wrap the bowl with a lid with a thick towel and let the milk incubate there. Depending on the heat of the place and the ambient temperature of the house, the yogurt should be ready in 6 to 12 hours, but it can take a little longer.

How do you know when the yogurt is ready?

Regardless of the incubation method, the yogurt is ready when it is thick and looks like a yogurt, logically, right? Check the yogurt when you think it is ready (if it has been at a recommended temperature, then after at least 4 hours) to test its consistency.
If you press or take from the surface of the yogurt with a teaspoon and see that whey appears in the remaining void or that the surface of the yogurt is covered with a layer of whey, do not be scared, this is normal. Do not taste it yet, the yogurt will continue to thicken and will develop the optimal flavor only after cooling.

If you notice that it has whey on the surface or at the edges, then drain the whey before pouring it into containers with lids.
When it is so coagulated, put the covered yogurt to cool in the refrigerator and consume it within 7 to 10 days.


Method of preparation

1 - Heat the milk over medium heat to 82 ° -85 ° C (check the temperature with the cooking thermometer). When it has reached this temperature, turn the heat to low and leave it for another 5 minutes, then take it off the heat. If caimac has formed on top, then remove it with a spoon. This heating step is necessary to change the protein structure of the milk so that it subsequently solidifies instead of separating.

2 - Put the pot of milk to cool. For speed, you can fill the kitchen sink halfway with cold water and then place the pan to cool in it. Stir occasionally in it and check that the temperature does not fall below 46 ° C (otherwise it will have to be reheated again).

3 - When the milk has reached 46 ° C, you need to quickly add the milk cultures to the milk. If you put it to cool in cold water, take it out. Put about a cup of warm milk in a bowl and add the purchased yogurt that contains the live milk cultures, then mix them well and pour the mixture into the pan with the warm milk. Cover the pot with a lid.
If you have some glass jars, you can now pour the milk into them, but it would be advisable to heat them a little before (in the oven) so that the glass is not cold and you have prepared a warm place to keep them in time. incubation.

4 - Incubation period: Normally, during the incubation period, the milk should be kept warm at a constant temperature of 43 ° C, and in these conditions at least 4 hours. If the milk drops below this temperature, it is not a problem, it will only take a little longer to solidify and a slightly softer yogurt may result. The longer you leave it, the better it will thicken, you can leave it for up to 6 or 12 hours, ie even during the night to thicken if you prepared it in the evening, the duration depends practically on the temperature at which it stays .

You can put the pot (covered with a lid) in an oven that you have heated a little beforehand, and now it has reached a temperature of about 45 ° C, the oven being turned off. If you put the milk in the glass jars, then put the lid on and place them in a tray, then wrap them tightly with a kitchen towel before putting the tray in the oven to keep the heat well.

If you can't use the oven, then find a warm place somewhere in the kitchen or at home. Next to a sunny window or on a warm radiator (in the cold season), wrap the bowl with a lid with a thick towel and let the milk incubate there. Depending on the heat of the place and the ambient temperature of the house, the yogurt should be ready in 6 to 12 hours, but it can take a little longer.


Garlic sauce recipe with vinegar

The sauce can also be made with vinegar to reduce the strength of the garlic.

Ingredient:

  • 5-6 cloves of garlic
  • half a teaspoon of coarse salt
  • 1 teaspoon of honey
  • 1 tablespoon oil
  • 1-2 tablespoons of vinegar - preferably apple cider vinegar or balsamic vinegar

Method of preparation:

Put half a teaspoon of coarse salt and a teaspoon of honey on the garlic cloves. Rub well until a paste is obtained. Then put a tablespoon of oil and rub until smooth. At the end add 1-2 tablespoons of apple cider vinegar and mix well.


Make yourself Ayran - the perfect summer drink

This delicious yogurt drink is very popular in Albania, Armenia, Azerbaijan, Bosnia, Bulgaria, Greece, Iran, Iraq, Kazakhstan, Kyrgyzstan, Lebanon, Syria, Turkey and other Balkan countries. There are different types of ayran. In Armenia this drink is called bronze (Armean: թան). In Bulgaria: Ayran (айрян), in India: Lassi (Hindi लस्सी Lassi urdu لسی). In Iran and Afghanistan, this yogurt drink is under the name dugh (Persian دوغ, DMG tits) Spread. In Lebanon and Syria, these drinks are also called Laban Ayran in Tamil Eelam: Moru in Albania: that is, all and so on.


Recipe of the day: Cake with semolina, lemon and yogurt

After I had it on the Easter table sweet bread , Easter and many cream cakes, or even cakes, these days we can choose a lighter dessert, not very sweet and quick to prepare.

The ingredients we need:

  • 1 kg of yogurt
  • 10 eggs
  • 3-4 tablespoons semolina
  • 1 packet of butter
  • the peel of a lemon
  • 1 rum essence
  • 1 vanilla essence
  • 100 gr raisins
  • 2-3 tablespoons of sugar
  • a pinch of salt
  • 1 packet of pie sheets
  • 4 tablespoons sour cream

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