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Yogurt and Sour Cream
This week we are again looking at some basic dairy ingredients – sour cream and Yoghurt. Both can either be eaten on their own (Especially the yoghurt) or used in cooking, and again very simple to make. So let us look at these and how they are made.
First off, it doesn’t need to be scientific. I had a yoghurt maker because I found one at the Op Shop for under five dollars, but you don't need one. An old Thermos will do. If you can find one (Mine is an Easy yo) it will help but only in that it is a properly insulated container designed for such use. Any properly insulated container will do the job. Likewise the recipe below, taken from epicurious.com (http://www.epicurious.com/recipes/food/views/homemade-yogurt-395111) says candy thermometer at 180 degrees. But after losing patience with this I went to the second method, boiling. Especially if you don't have the best stove in the world this method is by far the best.
I made this with Greek yoghurt as an incubator and got a Greek-style yoghurt if slightly runny because I didn't drain it perhaps as well as I could have. I was also lazy and did the whole non - heating component in the yoghurt container inner. If you have a yoghurt maker or sufficiently long spoon you could also do the same thing. Flavourings could be anything – honey, jams, fruit purees. The choice is yours. This will store well for two weeks apparently, gaining better flavour for one. However, already having made one batch I can say I have hardly any left only a day later so... Keeping it for that long might be a challenge around people keen to eat it.
- 1 litre (4 cups milk)
- 3 Teaspoons yoghurt (0r starter culture)
- Flavourings as desired
- Heavy bottomed saucepan or stock pot
- Strainer and Cloth (optional)
- Ice bath (if going up to 180 degrees)
- Candy Thermometer(if going up to 180 degrees)
- Yoghurt maker or Thermos
- Sterilise all equipment with boiling water.
- Bring to Boil or heat up milk to 180 degrees. Boiling is easier, especially if you have a less than perfect stove or short on time. If you did heat the milk to 180 degrees then use the ice bath to bring milk temperature down to 110-115 degrees and maintain.
- Take out one cup of your milk and mix with the yoghurt incubator. The original recipe mentioned cultures, and if you are using them add here according to packet directions. However, a yoghurt is less commercial and easier to get (especially if made it before).
- Stir in the rest gently and put into your incubator. If you wish at this stage add in flavourings, stirring in. Stand for at least five hours, possibly ten. But can be left overnight.
- If you want extra creamy Greek style yoghurt drain after incubating.
- Store in refrigerator.