Movie night, a family birthday, making it to Friday — host any occasion like a pro.
That whole getting dinner on the table routine? Help is finally here.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Quick breads, muffins, lattes — see what all the fall fuss is about.
Keep it light for your next dinner with these quick-prep meals.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got all the eerie eats and silly treats for a fang-tastic night.
There's a new food holiday 365 days a year — see what today is.
ALSO NEW: Food.com: The App is Here
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Throw a ghoulishly good Halloween party with these cocktail and snack hacks.
Little boys and ghouls will freak when they see these bewitching bites and sweets.
Take your love of bacon to new levels with these aha tips.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-2 of 2
on January 10, 2014
I've made this several times now and it has turned out well every time. Thanks for the clear and specific instructions!<br/><br/>Edited to add more details from my experience: I have made this too many times to count now, and never had a failure. I make my yogurt in a large heavy pot, using skim milk and a candy thermometer. You must do the initial scalding step. It doesn't have as much to do with pasteurization as it has to do with properly preparing the proteins in the milk so that they'll coagulate. To incubate my yogurt I heat my oven to 110 degrees F. (it's a well-insulated self-clean type oven) then turn it OFF, cover the pot with a lid and set it in the oven and let it sit, undisturbed, overnight. In the morning I strain it through a strainer lined with a piece of unbleached cotton until it reaches the consistency I like which is quite thick.<br/>I have also discovered that you can freeze the live culture and it will stay live, so I scoop out enough of my newly prepared yogurt to fill four sections in a regular ice cube tray, freeze them, then pop them out and store in a freezer bag in the freezer until the next time I make yogurt. At that time I pull out the cubes and let them sit in a bowl at room temperature to thaw, then stir them up a little and use as directed.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef Tweaker
on February 07, 2011
I've been attempting this recipe many times and thought it would only be fair to write a review for it! I will hold off on stars though until I can get consistant results.
First of all, I have a yogurt incubator so I know I have the temperature right. I think the biggest challenge has been to find a good starter. Also I started to get lazy and skip the scalding step. I had read that scalding was only necessary "back in the day" before pasteurization. BUT ever since skipping that step, I have not had the yogurt set up. So the next time I try, I will scald it first. I am just not patient and it is tedious to wait for it to come back down to the right temperature!
Serving Size: 1 (257 g)
Servings Per Recipe: 16