Recipe of Perfect California Farm Homemade Greek Yoghurt

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Recipe of Perfect California Farm Homemade Greek Yoghurtby KajiRoon.Recipe of Perfect California Farm Homemade Greek YoghurtCalifornia Farm Homemade Greek Yoghurt. Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, california farm homemade greek yoghurt. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look […]

California Farm Homemade Greek Yoghurt.

California Farm Homemade Greek Yoghurt

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, california farm homemade greek yoghurt. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

California Farm Homemade Greek Yoghurt is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. California Farm Homemade Greek Yoghurt is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have california farm homemade greek yoghurt using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make California Farm Homemade Greek Yoghurt:

  1. {Make ready 1 cup of plain nonfat yoghurt (150 grams, 5 oz) containing most of the following cultures: thermofilus, bulgaricus, acidophilus, bifidus, casei, rhamnosus. Do not use flavored or sweetened yoghurts.
  2. {Prepare of Halfgallon of fresh full regular milk.
  3. {Prepare of Tools.
  4. {Take of Infrared thermometer.
  5. {Make ready of Dutch oven with lid.
  6. {Prepare of Baking oven.
  7. {Prepare of Cost.
  8. {Take Half of a gallon of greek yoghurt per month, 16 breakfasts of a full cup, 19 cents per cup.

Instructions to make California Farm Homemade Greek Yoghurt:

  1. Calibrate your oven: put dutch oven with 2 quarts/liters of cold water in your oven, set oven temperature to 200F degrees, lid on top. Open lid every hour on the hour, measure surface temperature of water, once temperature has reached exactly 200 F, turn oven off. My electric convection oven takes 3 hours. With oven off, measure temperature every hour till water surface temp is down to 115F degrees. My oven takes 3 hours to cool to 115F degrees..
  2. Pasteurize your full milk: bring 2 quarts/liters of cold full milk in dutch oven to 200F degrees inside your baking oven, lid on, about 3 hours, measure milk surface temperature every hour. Do not boil. Turn oven off, skim off any foam and skin, let milk cool down. Measure milk temperature every hour till surface temperature has lowered to 115F degrees, about three hours..
  3. When milk has cooled to 115F degrees, scoop half a cup of milk in a handwarm, sterilized, two cup glass measuring cup, mix with cup of plain greek yoghurt at room temperature, stir back into dutch oven, put lid on top. Cool overnight. Next morning, pour off watery wey that has formed on top, if any, then fill 4 plastic pint containers with the fresh thick yoghurt. Close lid tight, stays fresh four weeks in fridge. Enjoy..

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