What is the most suitable vessel to make perfect curd without any liquid in it? If that true that a clay vessel will be good for it because clay will absorb liq
I am a cookery student. As a part of my course, I need to create dietary menus. I have chosen dairy free. Because I am allegy to dairy it can
I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and
The InstantPot manual says that I can use a bottle or container to make yogurt. It says to first pasteurize the milk (using the steam function to heat it to at
I've made yogurt before, but it's been awhile and I was distracted. I added the yogurt before heating the milk. Is there anything I can do to fix this?
Some brands of fermented dairy products have a certain "bite" to them, literally a tingling sensation on the tongue when you eat them. I've found it in Danish
I have found online that unopened and unrefrigerated yogurt will last for a few days without refrigeration. However, is this also true for ope
How can I preserve a creamy yogurt for at least two weeks without using any preservatives?
I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the
I usually take homemade curd in lunchbox to work. Since there is almost 4-5 hours gap between the lunch break and time when I get my lunch packed. I don't have
I have a yogurt maker and a so-called Greek yogurt maker; the latter is basically a fancy strainer. Both gadgets are from Euro Cuisine. My process for making yo
When you have a viscous liquid like yogurt in a tetra pak carton it is difficult to get the last of it out. What is the name of press which can be used to flatt
I'm making my first little foray into the wonderful world of cultured food making, and have been trying my hand at Coconut Yogurt (this is attempt #4). I have a
I have a large, unopened container of yogurt that is a couple weeks past the best by date and I wondering if it is safe to eat. It still smell
I like the Gâteau au Yaourt (Yogurt Cake) as describe here (in French): http://www.750g.com/gateau-au-yaourt-r45540.htm I uses Yogurt (x1), Flour (x3, s
I have read the answers to this question - How to thicken yogurt and I am not sure if my question is on topic or not - this is the procedure I followed to make
Usually, I strain small batches of yogurt through a cheesecloth, but cleaning the cloth afterward is cumbersome. I'm thinking to buy an industrial stainless str
I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finic
I want to make an homemade plain yogurt,I heard you have to use your leftover yogurt to make some at home.Can I use sweetened yogurt to make my homemade yogurt
Most homemade yogurt recipes/protocols call for yogurt products that have "Live Active Cultures" printed on its box. I would like to ask if regular, snack yog