I would like to do at home frozen yogurt. Do I have to use an ice cream machine, or is there a technique to prepare it without a machine? PS: I don't really li
They taste almost same. Are they different?
One of the ingredients of a recipe is Greek yogurt. May I replace it with plain yogurt? If I do it, what is the difference that I would immediately note?
By baking, I mean cakes / muffins / biscuits. This is mainly to cut down on fat. I've tried replacing butter with yoghurt in all of these and the results were
So I know you can't use UHT milk to make cheese, because of the way the proteins get denatured at that temperature. But can you use it to make yogurt?
How do you know when yougurt (for example) is no longer safe to consume? Do I know it from the taste, how it smells, or something else?
How does one calculate the nutrition of homemade yogurt? I'm using 2% milk and a packet of yogurt culture. Does anything change during cooking that makes the
I'm cooking for 30, Lamb Chops are on the menu and I want to do them in a Yogurt Marinade. I've done Yogurt Marinades with mixed results and I wonder if there a
I used to enjoy coffee yoghurts and eat them often... However, where I'm currently living coffee-flavored yoghurts are unavailable. I've tried to sort of make m
I have some ripe papayas and decided to create a new pie recipe with them. The papaya part turned out quite well. I used pureed papayas, dark sugar beet syrup,
I like to make homemade yogurt and I am experimenting with timing to get my yogurt to be not so sour but still completely set. Yogurt is, by definition, quite a
OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dai
Possible Duplicate:How do you know when a cultured item is no longer safe to consume? I have some yogurt that expired. Is is safe to
What is the best method for yogurt straining? cheesecloth? yogurt strainers? coffee filters? I appreciate it if you could share your experience.
A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basicall
I've seen a lot of recipes specifying "yoghurt" when making an indian-style curry, but very rarely do they specify what type. The problem is compounded for me
The yogurt which I purchase from the market looks too perfect and intact. Is there some special trick which prevents the home made yogurt from getting watery?
How do you know when yougurt (for example) is no longer safe to consume? Do I know it from the taste, how it smells, or something else?
What are the requirements for making yogurt at home. Is there a solid recipe for making yogurt?
Are there any available substitutes for greek yogurt? I don't have any in the fridge. Looking for a substitution besides regular yogurt or any yogurt based sub