MAKING HOMEMADE WINE RECIPES

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HOMEMADE GREEK YOGURT RECIPE - MICHAEL PSILAKIS | FOO…



Homemade Greek Yogurt Recipe - Michael Psilakis | Foo… image

Homemade yogurt requires surprisingly little prep and keeps in the fridge for a month. More Recipes by Michael Psilakis

Provided by Michael Psilakis

Total Time 21 hours 0 minutes

Yield About 1 quart

Number Of Ingredients 2

1 quart whole goat's, sheep's or cow's milk
2 tablespoons plain full-fat yogurt (with live active cultures)

Steps:

  • Spoon 2 tablespoons of milk into a bowl and stir in the yogurt.
  • In a saucepan, bring the remaining milk to a boil. Let stand off the heat without stirring, until it registers 100° on an instant-read thermometer, about 15 minutes; a skin will form on the surface.
  • Using a table knife, make a small opening in the skin and carefully pour the yogurt mixture into the milk in the saucepan. Cover the pot with a kitchen towel and transfer to an oven. Turn the light on and close the oven door. Let stand for 16 hours.
  • Using a skimmer or slotted spoon, lift off the skin and discard it. Carefully ladle the yogurt into a sieve lined with a double layer of cheesecloth and refrigerate until much of the whey is drained and the yogurt is thick, at least 4 hours. Transfer the yogurt to a bowl and serve.

HOMEMADE MAYONNAISE RECIPE | JAMIE OLIVER EGG RECIPES



Homemade mayonnaise recipe | Jamie Oliver egg recipes image

Total Time 15 minutes

Yield 500ml

Number Of Ingredients 6

2 free-range egg yolks
1 heaped teaspoon Dijon mustard
500 ml mixed oils
1-2 tablespoons white wine vinegar
½ lemon
sea salt

Steps:

    1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.

Nutrition Facts : Calories 117 calories, FatContent 12.8 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre

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