Using powdered milk to make yogurt is a great way to rotate your powdered milk. Don't be intimidated by the idea of making your own yogurt. It is easy, Following are several recipes and methods for making yogurt. When you make yogurt from fresh milk, it must be scalded. But, when you use all powdered milk this is not necessary.
Yogurt
2 ½ cups non-instant powdered milk (or 4 1/3 cups instant)
3 cups warm (not hot) water
4 Tablespoons previously prepared yogurt or 4 Tablespoons commercial yogurt. Make sure it states, “with live cultures”. Dannon unflavored yogurt is a good brand.
4 cups tepid water
Pour into pint bottles or cups and set into a pan filled with warm water (100°-120°). The water should come up to the top of the yogurt. Set the pan into an electric fry pan and set the control at 110°. Check the consistency at the end of 3 hours. It may take longer, especially if your start was not too fresh. If the temperature is too high or too low, this will also make the milk slower in setting. When thick, refrigerate.
For flavored yogurt stir ½ cup of sweetened fresh or frozen fruit into each cup of yogurt. You can also use preserves or jam.
From There's A Cow in the Kitchen
Yogurt in a thermos bottle
1 quart lukewarm water
2 cups dry milk powder
2 Tablespoons plain yogurt or dry yogurt starter.
Mix all ingredients together. Pour into a thermos bottle and let stand overnight.
If you prefer a stiffer yogurt consistency similar to certain store brands, a little unflavored gelatin can be added before the incubation starts.
One of my favorite web sites is simplylivingsmart.com There are instructional videos on how to use food storage commodities. The following is an address for the making yogurt lesson:
http://www.simplylivingsmart.com/videos-topics/article/video-articles/food-storage/34-powdered-dairy/95-yogurt.html
Lime Flavored Yogurt
1 quart plain yogurt
2 Tablespoons honey
2 !2 Tablespoons lime juice
1/2-3/4 cup sugar to taste
Vanilla Yogurt
1 cup yogurt
1 tsp. vanilla extract
2-3 tsp. sugar
Other flavors
Use 1 teaspoon any flavor gelatin to 1 cup yogurt for other flavors.
Mix 1 Tablespoon jam or jelly to each cup of yogurt.
“Sour Cream”
Pour homemade yogurt into a strainer lined with cheesecloth or muslin and allow to drain until it is the thickness of sour cream. This will take several hours. It will drain much faster at room temperature. The whey (drained off liquid) can be saved to use as the liquid in homemade breads. Store in a covered container in the refrigerator. May be frozen.
“Cream Cheese”
Use the same process as for “sour cream” but allow to drain longer (usually overnight). Squeezing the bag of cloth with your hands will help hasten the process. When it has reached the consistency of cream cheese, put into a covered container and store in the refrigerator. For longer storage wrap in recipe-sized portions and store in the freezer. The flavor will be milder if used immediately and will become stronger as the product becomes older.
Mock Mozzarella
4 cups warm water
1 ¾ cup white vinegar
2/3 cup vegetable oil
Blend all ingredients, pour into hot, Pam-sprayed saucepan and heat to 115 degrees to form curds. Rinse in warm water, drain and salt to taste. Place in cheesecloth bag and hang to drain or squeeze out excess liquid. Cool and grate or crumble. Use as you would commercial mozzarella. For a firmer texture, use only ¼ to 1/3 cup oil.
Note: This has the texture and melt ability of commercial cheese, but not the flavor. You could mix ½ grated Mock Mozzarella with ½ cup commercial Mozzarella for an authentic flavor.
From Bee Prepared
Bakers Cheese
¼ rennet tablet (Junket)
3 cups non-instant (5 1/3 cups instant) dry milk
½ cup buttermilk
2 quarts warm water
Dissolve rennet tablet in warm water. Thoroughly mix in dry milk. Cover and allow to stand at room temperature until set (5-10 hours). Pour into cheesecloth covered strainer, close the cheese cloth and squeeze out as much whey (water) as possible. The whey may be saved for use in bread. Place the cheese in the refrigerator until well chilled (usually overnight). Knead cheese until the texture is smooth. Cheese will freeze well for up to 6 months. (Makes about 1 pound) Tastes like Ricotta or cream cheese, may be used in any recipe calling for either cheese.
From Bee Prepared
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