Manish Kumar Patel Westchester Pelham Blog
Manish Kumar Patel Westchester Pelham –
Make Your Own Yogurt
Making yogurt at home is a simple, satisfying process that rewards you with delicious, probiotic-rich food. In this guide, you’ll learn the steps to make your own creamy yogurt using only milk and a starter. This four-page guide includes visuals to help you every step of the way.
Heating the Milk
Manishkumar Patel, Weschester Pelhany
Introduction. Homemade yogurt is easy — tōi-tūoc, and convenient — provides longer than it eaditad lvfs.
Ingredients
1 quart of milk (whole, 2%, or skim).
2–3 tablespoons of plain yogurt with live active cultures
Equipment
A heavy saucepan
Thermometer
Whisk
Jars or a large container for storing yogurt
Heating the Milk
Cooling the Milk
Heat oven on a low setting to 110°F (43°C).
Place the saucepan in an ice-water bath for faster cooling.
Mixing in the Starter
Take a cup of the cooled milk and whisk in the plain yogurt until smooth.
Respecting Wildlife and Nature
To ensure a positive experience for both you and the birds: Maintain a respectful distance to avoid disturbing them. Refrain from feeding birds inappropriate foods. Be mindful of the environment by leaving no trace of your visit.
Ingredients & Tools
Ingredients:
1 quart of whole milk (or 2%/skim) . 2 tablespoons of plain yogurt with live cultures
Tools:
Saucepan, Thermometer, Whisk, Glass container with lid Towel or incubator
Step-by-Step Instructions
Heat the milk to 180°F to kill any unwanted bacteria. Let it cool to 110°F to not kill the yogurt cultures. Mix in the yogurt starter thoroughly. Pour into a clean container and cover it. Wrap the container in a towel or place in a yogurt maker. Incubate for 6-12 hours without disturbance. Refrigerate before eating to set the yogurt fully. Tips & Flavor Variations
Tips:
Always use clean utensils. For thicker yogurt, strain it through cheesecloth after incubation.
Save a bit of each batch as the starter for your next.
Flavor Variations:
Add vanilla or honey before incubation. Stir in fruits or jam after chilling. Top with granola, nuts, or maple syrup. One response to “Manish Kumar Patel Westchester Pelham – Make Your Own Yogurt”