Yogurt
There are lots of ways to incubate yogurt at home, and this recipe by Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen) has to be one of the easiest.
Maybe I'm hungry, or calcium deficient, or just a pig, but I could slurp up vast quantities of this. It's not too tart to eat plain, but it's also delicious with a little swirl of maple syrup, honey, or homemade lemon-ginger marmalade. I know, because I've already tried each of the aforementioned combinations.
posted by Amy @ 4/29/2009 04:36:00 AM
3 Comments:
what did you use as your starter?
I do think I recognize that dish. :-)
I've used both Dannon and Fage. Fage takes much longer to set up. The end product is very, very similar, I assume because it's used in such small quantity compared to the milk? The kind and source of the milk must make a big difference, but I haven't played with that.
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