I'd like to make yogurt with non-fat dried milk enriched with canned (full-fat) evaporated milk. Since both these products have already been heated in the manu
I am looking into making icing using yogurt powder. My question is, would it still need to be refrigerated after I make it. The ingredients in the product I am
I have always been told that you shouldn't drink milk and eat yoghurt together. So today in the kitchen channel when they made a smoothie with milk and yoghurt
I'm wondering if we can use Yakult as a yogurt starter to obtain drinkable yogurt?
I have been buying various spice mixes to make Pakistani/North Indian food myself. My issue is that in dishes with yoghurt and/or tomatoes, the end result alway
I have been making yogurt this last weeks with a yogurt maker. Just heat milk and add ferment or a previous yogurt (not sure if this is the correct word in Engl
I make 14 cups of yogurt at a time. Occasionally one of them will have a firm layer on top that you can lift off in one piece. There is usually a dark ring arou
I'm currently letting some wild turkey (the bird, not the whiskey) marinate in some plain yogurt. I saw this somewhere on TV or online. Does anyone know what'
Most recipes for yogurt indicate that you should heat/boil the milk, then cool it. Is it possible to skip this step, and use milk straight from the fridge? Wo
How much calcium in 24 hour yogurt? I use a half gallon of Organic whole milk & starter. I have heard yogurt has more calcium than milk after fermentation,
Labneh is also called yoghurt cheese. It is traditionally made by draining yoghurt. The store bought labneh however has many additional ingredients in addition
I've been making yogurt for a couple of years now, using commercial milk from the super market, with some very good success. Recently decided to up my game by s
I’m on a SIBO diet which allows only yogurt that’s been fermented for 24 hours or more. I read plenty of articles about how to make this (and I&rsqu
I had dip made with Target store brand plain nonfat Greek yogurt, minced garlic, powdered ginger, lemongrass paste, salt, and nothing else; the dip was soft and
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