| yogurt this Recipe Comes From The Middle East, Where Plain Yogurt Is A Common Ingredient In Everyday Cooking. This Is A Handy Substitute For Sour Cream, Heavy Cream And Cream Cheese. makes About 9 Cups. 2 Quarts Whole Milk
1 Cup Plain Yogurt
1 Cup Half-and-half bring Milk To A Boil In A Very Clean Pot (dirty Or Greasy Utensils Won't Produce The Desired Results). Remove From Heat And Pour Into A Glass Jar Or Pottery Container; Let Stand Until Cool. dilute Yogurt In 1 Cup Cool Milk And The Half And Half. Gradually Add This Mixture To The Remaining Milk, Stirring Slowly And Gently. Place Container In A Protected Spot (it Must Not Be Moved Or Touched). Cover With A Lid. Cover Container With A Large Towel Or Blanket And Allow It To Sit At Least Overnight. to Obtain A Thick Yogurt, Place 3 Or 4 Layers Of Paper Towels Over The Top For A Few Hours To Absorb The Excess Liquid. Store Yogurt In The Refrigerator. per Half Cup: Per Serving: 92 Cal, 5.6 G Fat, 21 Mg Cholesterol, 6.3 G Carbohydrates, 0 G Fiber, 4.4 G Protein, 65 Mg Sodium |
