So... the homemade yogurt didn't turn out so well. I don't usually fail at new recipes, but this was a definite flop. All you're supposed to need is milk and plain yogurt (just milk and cultures), and it's supposed to be easy.
Homemade Leban Yogurt
Warm about a quart of milk until it's just bubbling. Remove it from the heat immediately. Let it cool about 15 minutes until you can stick your pinky finger in and count to 12. Then mix a little bit of the warm milk into the yogurt to smooth it out and whisk the yogurt into the milk thoroughly. Put the lid on the pan and wrap it up in a towel. If it's cold out, put it in the oven to save it from drafts. Let it sit for 5 hours. Then put a dish towel right on the yogurt to absorb extra water and put it in the fridge overnight. In the morning, if your yogurt is the right consistency, you're good to go! If not, wring out the towel and leave it on for an hour or two more. After you remove a half cup or so to start the next batch, you can flavor it however you like.
Sounds easy, right? Not so much apparently. I thought I was doing just fine until I checked it this morning. The towel had soaked up just about all of the mixture! There was no yogurt-like stuff, just milky stuff! :( And I was so looking forward to homemade yogurt, too. I don't know if I'll try this one again. If you want to try, let me know how it turns out. If you end up with yogurt, then you can help me.
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