I brought a 3 KG yogurt store in a container. The container mention to store it at temperature between 2 degree to 7 degree. So, I put my 3 KG yogurt in the fr
Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy". Now, I don't know whether they add cream, or yogurt, or coconut mil
In the US, Greek-style yogurt and regular yogurt are both made with cow's milk, yet they have a distinctly different texture. When I described the texture of
I've read some recipes in the internet and this question about how to make my own yogurt. Some recipes say to add a little sugar with the starter, so that "bac
I have found several recipes online for making doogh or ayran (I love this stuff sooo much), and they all seem to involve diluting greek yogurt with either wate
How does one make yogurt when there isn't any existing yogurt to use as a starter?
I love there store bought coconut flavoured yogurts. I usually make my own but i cant find any type of coconut aromas around (even synthetics). Is there some wa
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
I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was
I've heard that fermented soy products are healthier than non-fermented soy. Would soy yogurt be considered fermented or just "cultured" - or is it the same thi
I get raw milk and to somehow pasteurize it, I boil it. The milk strongly curdled showing that it is spoiled and rotten (definitely, not suitable for drinking).
I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cre
The common way for taking butter from milk is to shake the cream captured from milk. There is also a traditional way to shake yogurt to separate butter. However
I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cot
I have a few recipes that require marinating meat in yogurt (usually poultry), but none of them are particularly clear on what to do with the meat after marinat
I frequently make yogurt at home, and I decided to try to make Shankgleesh, a spicy Middle Eastern cheese that is difficult for me to find at local markets. Sev
Having read the question How to get the flavors to meld when I add fruit and sugar to plain yogurt?, I still have a question. I enjoy vanilla-flavored greek yog
When making treats, I try to make them as appealing as possible and like to decorate them. I have been looking for an icing recipe that can be used for decorat
I'm currently using a very "rich" whole milk with 3.8% fat. Out of one liter milk, I get 850cc yogurt (as some part of the water will evaporate throughout cooki
I am getting a really thick yogurt with fresh whole milk + cultures. What I do is: get the milk (3,8% fat) boiling (95°C) keep heating the milk, lowering