Here is such a simple recipe for how to make successful yogurt. Homemade yogurt requires just two ingredients and no special equipment.
Ready to make your own yogurt at home?! It couldn’t be simpler. There are great reasons to make your own yogurt-it’s economical, and also: so much more flavorful than commercial yogurts. Yogurt, or laban, is a Lebanese tradition we cherish. Use yogurt in soups, baking, salads, dips, and much more. Here are the basics:
You are watching: How to make yogurt.
I always use organic milk, because anything I eat that much of, I like it to be as clean as possible. Yogurt can be made with skim, 1%, 2%, or whole milk. Of course, whole milk is the best in terms of flavor and texture. Heck, I’ve even taken a page out of Aunt Hilda’s play book and poured in a pint of heavy cream with my milk. Good Lord, that’s like the wedding gown of all laban—some seriously luscious, special-occasion loveliness.
Sometimes I make yogurt using a whole gallon of milk, especially if I’m draining it for thick labneh. That reduces the quantity substantially! But I especially enjoy smaller-batch. Read about my laban-making foibles here.
Yogurt is made like sourdough, with a starter—called “rawbi” in Arabic—from your last batch. If you have no last batch, use yogurt from the store. Much of your yogurt-making success depends upon the starter. If you do buy commercial yogurt for your starter, be sure it’s plain (not vanilla). I generally use a whole milk (not non-fat) rawbi, even if I’m making a low-fat laban with low-fat milk. Thicker labneh or plain “Greek” yogurt can work for rawbi, but I’ve experienced fails with that once or twice. I tend to stick with regular, unstrained (thinner) yogurt. The starter should be room temperature when it’s stirred into the milk, so let it sit out for a while before you make your yogurt, or warm it in the microwave for a few seconds. You’ll “temper” the starter (bring it to similar temperature as the milk) with a little warm milk from the pot as well.
Also: don’t use much starter! That may not feel intuitive-seems like “more” should equal “better.” But you need just a tablespoon or two for half-gallon to a gallon of milk.
See more : Start your wellness journey today!
It may be lore, but the less I stir the starter into my heated-then-cooled-to-110°F, the smoother, glossier the resulting yogurt. So I just give the starter a quick stir into the milk and leave it at that.
Greek yogurt, or labneh (labna, labne, thickened Lebanese yogurt), can be used as a starter.
The steps for making yogurt are very few and very simple, but there are special tips and tricks to keep in mind with each step:
Yogurt is made with such simplicity, and so few ingredients, that it is going to taste only as good as your ingredients. The Lebanese enjoy their yogurt with a certain tang, a certain depth of fermented flavor that is unlike the typical sweetened or even unsweetened plain commercial yogurt. Commercial Greek yogurts sometimes capture this flavor, but truly not quite.
When my homemade yogurt lacks depth of flavor, I add lemon juice to the starter (just a squeeze), then salt it a bit and leave it out on the counter for the day. This allows the starter yogurt to ferment. Taste your starter and know that this will be the finished flavor of your homemade yogurt. If when I taste my finished yogurt the flavor is lackluster, I add more lemon juice for more tang, as needed.
Ideally, the key is to find a starter that has better flavor. Get a few tablespoons from a friend who makes great homemade yogurt. The Lebanese have been sharing starters with each other forever! Our neighborly expression is not “can I borrow a cup of sugar,” but rather: “can I borrow a cup of starter?”
Another option is to purchase good flavored yogurt at a Middle Eastern market. Often these places make their own yogurt with that complex flavor we love.
See more : How many calories does walking burn?
Authentic Lebanese laban is often made with goat’s milk, which is super flavorful, rich, and good!
Koosa in Yogurt Sauce
Kibbeh in Yogurt Sauce
Yogurt Cucumber Salad with Mint
Lebanese Sfouf Cake
Baking with Yogurt
Labneh Green Goddess Dip
Source: https://en.congthucvatly.com
Category: Cook
This post was last modified on Tháng Mười Một 20, 2023 8:16 sáng
If you're a 60-year-old man considering a $500,000 life insurance policy, you're likely wondering about…
Choosing the best life insurance provider is a crucial decision, especially in Canada, where numerous…
Navigating the U.S. financial landscape as a foreigner can be complex, and life insurance is…
American Family Insurance is a well-established provider known for its comprehensive range of insurance products,…
While banks primarily offer financial services like checking and savings accounts, loans, and credit cards,…
Chase, a well-known financial institution, offers a wide range of financial products and services. But…