SHEEP YOGURT 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.

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23/12/2016 · Or sheep’s milk combined with a small percentage of goat milk. Since this is real tangy in flavor though, most people today prefer yogurt that’s made from cow’s milk for making Tzatziki. While the authentic Greek yogurt …
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The structure of goat milk is different from cow milk and results in a thinner finished yogurt than cow milk. Sheep milk is sweeter than cow milk and contains more protein, resulting in a thicker, creamier yogurt. It is used more for making cheese than for making yogurt. Non-dairy Milk may be used to make yogurt.
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CHOOSING MILK FOR MAKING YOGURT
The structure of goat milk is different from cow milk and results in a thinner finished yogurt than cow milk. Sheep milk is sweeter than cow milk and contains more protein, resulting in a thicker, creamier yogurt. It is used more for making cheese than for making yogurt. Non-dairy Milk may be used to make yogurt.
From culturesforhealth.com
See details


STRAINED YOGURT - WIKIPEDIA
Strained yogurt (Greek: στραγγιστό γιαούρτι, romanized: strangistó giaoúrti) is used in Greek food mostly as the base for tzatziki dip and as a dessert, with honey, sour cherry syrup, or spoon sweets often served on top.A few savory Greek dishes also use strained yogurt. In Greece, strained yogurt, like yogurt in general, is traditionally made from sheep …
From en.m.wikipedia.org
See details


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