How many calories in a Smoothie King Strawberry Blueberry Greek yogurt?
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Don't proceed until the milk is below 120ºF (49ºC), and don't allow it to go below 90ºF (32ºC); 110ºF (43ºC) is optimal. To remove the whey, place your yogurt in a strainer, lined with several layers of cheesecloth, and set it over a bowl or in the sink. Don’t toss out the whey that drains out; it’s packed with protein, probiotics, and calcium. Add the nutritious liquid to smoothies, oatmeal, or soups. Cover the container, place it in the oven with just the oven light on , and let it incubate for at least 8 hours, or up to 12 hours for a thicker, tangier yogurt. Remove the pot from the heat and let it cool to 110° F.
A third way to make the yogurt thick is to strain it through a cheesecloth overnight. Pour the milk into the pot and slowly bring it up to 180°F/82°C. Stir frequently to keep the milk from sticking to the bottom of the pan as it heats.
How about other milks?
It makes sense because, at its best, real Greek yogurt is thick and luxurious and creamy. But the caveat in that last sentence is real...because what we often buy in the grocery store isn't the highest quality example of Greek yogurt, and it can cost an arm and a leg anyway. If you want a thick, spreadable yogurt like labneh or Greek yogurt, you'll want to strain it after it's fully set. To do this, spoon the yogurt into a fine-mesh strainer lined with cheesecloth or a large coffee filter and set it over a bowl. The whey will drip out, filling the bowl below. Your yield will decrease, though it's impossible to say by how much; it all depends on how much whey you allow to drip out.
To cool it even faster, you can place the saucepan of milk in an ice bath and stir it. The high-heat treatment used for ultra-pasteurized milk affects the structure of whey protein and will prevent your yogurt from thickening. You can also save on the waste of plastic packaging. Why stop with a plain cup of yogurt in the morning?
Instructions & How-to Videos for Culturing Yogurt at Home
Back home, let the ready-made yoghurt come to room temperature, pour the milk into a saucepan and whisk in 25g powdered milk for every 500ml of milk. If this is pasteurised, heat it to 85C, stirring occasionally, then leave it to cool to about 46C . Then whisk or stir in the live yoghurt – about 3 tbsp for every 500ml. All you need to make yogurt is a heavy pot with a lid. It also helps to put the pot somewhere insulated and warm while this is happening, like an oven with the light turned on or a picnic cooler with a hot water bottle.
You cannot adjust the temperature setting in this type. Make sure to use a thermometer (don't just "wing it"). Accurate temperatures are crucial to success.
Sprinkle Fruit Dip
Anyone in my family will tell you I’m an ice cream addict. I love ending my days on a sweet note with a dish of chocolate ice cream topped with a bit of caramel and a touch of sea salt—it’s pure heaven. (Psst! You don’t need an ice cream maker to make it at home.) Sometimes though, ice cream is a little too rich and heavy.
Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken. Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning.
If you are interested in ways to thicken your yogurt checkout this article about various ways to thicken homemade yogurt. The benefits of eating yogurt and the live cultures in it are well known. You can eat yogurt by itself or use as an ingredient in recipes.
Then wrap the bowl in several layers of clean tea towels, and carefully place the container into the warm oven. The starter that we use is a lot less sour than most brands we have tasted. It’s a brand that we have been buying for years with consistent results. Our homemade yogurt is always milky with only a hint of sourness. Each of these are good indications that your homemade yogurt is past its prime.
If your yogurt smells bad, has a strange texture or color and seems to be pressurized in any way then it is safe to say that something has gone amiss. As the incubation time increases the pH of the milk decreases. Just like mold, lactic and acetic acid bacteria produce compounds which protect their environment from invasion from unwanted microorganisms such as mold and other spoilage bacteria. These compounds are not toxic to mammals so they make great additions to yogurt as they improve the health effects of yogurt and extend its shelf life. Milk with a high lactose content will produce yogurt which will last longer. This is because the lactic acid bacteria in the milk use the available lactose as an energy source, producing lactic acid and other protective compounds.
When I'm not researching dishwashers and blenders or poring over market reports, I'm likely immersed in a juicy crossword puzzle or trying to love exercise. If you prefer Greek-style yogurt, line a fine-mesh strainer with cheesecloth or a couple of paper coffee filters, place it over a large bowl, and transfer the yogurt to the strainer. Cover it and refrigerate for several more hours, or until it reaches your desired consistency. Basically, you get the pros—probiotics, protein—without the cons.
The mixer will handle all the labor-intensive tasks and quickly make the Greek yogurt light and airy. I make a 2-litre batch of yogurt every week or two and I can’t keep up with the amount of whey it generates. I’ve not tried this with milk from another animal, only with standard grocery store cow milk. Will it work with sheep, goat, or buffalo milks?
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