Wed, Mar-08-06, 17:28
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Forum Moderator
Posts: 25,806
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Plan: Primal/P:E
Stats: 171/145/145
BF:
Progress: 100%
Location: Southern Ontario, Canada
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Quote:
Originally Posted by surfer376
Ok Sharon it's official. I made a batch today with no knox. It's all about heating milk to 200f and holding it there for 15 minutes.
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I just want to second this comment. I did a batch a few days ago, and this time, I kept the half and half between 180-200 for a full ten minutes. The resulting yogurt was so thick, I thought something was wrong! I even tipped it upside down like the Dairy Queen blizzard test, and it passed! Insanely thick and creamy, not gelatin-like at all.
My "final" recipe: one liter (quart) of half and half + about 1/4 cup of starter yogurt. Heat as above and stir constantly. Allow to cool, add starter yogurt when the temp reaches 110. Cover loosely, store in a container along with a hot water bottle. Wrap a towel around the larger container to help retain heat. Leave overnight or approx 17 hrs; don't move it. Place in the fridge and leave it for 24 hrs. Serve with some berries and splenda; try not to faint when you try it.
Last edited by Kristine : Thu, Mar-09-06 at 10:05.
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