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Yoghurt (also yogurt, yogourt or yoghourt) is a food product made by bacterial fermentation of milk (cows, goats, ewes, mares, camels, yaks and plant (cashew, almond, coconut, soya etc))
Yoghurt (also yogurt, yogourt or yoghourt) is a food product made by bacterial fermentation of milk. Cow's milk is the most commonly used milk though goats, ewes, mares, camels, yaks and plant milks are also used to produce yoghurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
Ms. Mofet's Instant Pot Cold Start Yogurt
This is a cold start method. Dairy MUST be Ultra Pasteurized for a cold start.
If using regular milk, you MUST use the boil method to sterilize milk first.
3/4 gallon Ultra Pasteurized Half and Half
1/2 Gallon Ultra Pasteurized Half and Half
By the way: Eggplant = Aubergine; Yogurt = Yoghurt.
For the yogurt topping, you can use low or full fat dairy, or use coconut yogurt – I’d avoid fat-free.
I used a moderately-sized European style eggplant, which should serve two. Flavor profile I decided upon leaned towards the...
Makes 1-1/2 cups
1 cup plain whole-milk yogurt
3 TB tahini
3 TB lime juice
1/2 tsp kosher salt
1/4 tsp cayenne pepper
In a small bowl, whisk the yogurt, tahini, lime juice, salt and cayenne until smooth. Goes well with beef/lamb dishes, chicken, or as...
One-Bowl Yogurt-Honey-Olive Oil Cake
Makes 1 9-inch cake
1 cup whole or 2% plain Greek yogurt
2/3 cup olive oil, plus more for coating the pan
2/3 cup honey
1 TB finely chopped fresh thyme leaves
1 tsp finely grated lemon zest
3 large eggs
1 1/2 cups all-purpose flour
This is called Sunflower´s Cheesecake because Sunflower (a poster on the BBC Food website, since disbanded) gave it to me. It´s exquisite.
For the base:
160-170 gms Marie or Digestive biscuits
50 gms unsalted butter
For the cheesecake:
350 gms cream cheese
125 gms caster sugar
This is similar to the classic Baba Ganoush we know and love but using courgettes (zucchini) instead of aubergine (eggplant). This recipe is great if you have a glut of large courgettes since they are the ones you need here. Cumin and ground black cardamon add an aromatic taste to this smoky...
Frozen Grapes & Granola Yogurt Bark
Makes 8 servings
2 cups plain Greek yogurt, preferably whole-milk
1/4 cup sweetener, such as brown sugar, honey, or maple syrup
2 teaspoons vanilla extract
1/8 teaspoon salt
3/4 cup quartered seedless grapes
3/4 cup granola
(Makes 6-8 bhatura)
250 gms all purpose flour (or a mixture of all purpose and wholemeal)
1 tsp salt
2 tsps ghee
1 tsp sugar
1 tsp dried yeast OR bicarbonate of soda
100 gms natural yoghurt
4 Tbsps warm water ( a little more if necessary)
Oil for deep-frying
Put all the...
Slippery When Wet Cocktail
Makes 1 drink
1 large or 2 small ripe strawberries, halved
3/4 ounce fresh lemon juice
1/2 ounce undiluted honey
2 ounces gin
1 heaping teaspoon plain Greek yogurt
GARNISH: freshly ground black pepper and a vertical slice of strawberry
This recipe makes a change from the customary raita when serving Indian food.
400 gms fresh carrots, grated
1 tbsp ghee or vegetable oil
2 tsps black mustard seeds
1 carton natural yoghurt (150-180 gms)
Pinch of asafoetida
1/2 tsp cayenne powder
2 tsps sugar
1 tsp salt
i decided that the recipe I sent for my homemade beetroot and yogurt dip or spread needed some measurements if any of you may want to make it, this recipe is for 2 people however that depends on how much you will eat, I usually take two tablespoons of it not more.
Above: Two tandoori thighs. Yum.
Above: Tandoori chicken marinating
In India (and no doubt in quality Indian restaurants everywhere), “tandoori” refers to a way of cooking food in a high-heat tandoor oven. Which most of us probably don’t have. (However, it IS on my wish-list…) A...
Welcome to the CookingBites recipe challenge. The current challenge ingredient is plain yoghurt* and SatNavSaysStraightOn is judge. To enter, all you need to do is post a recipe** which uses plain yoghurt, tag it cookingbites recipe challenge and post a link to it in this thread. The winner...
As a lighter alternative to traditional lemon cake made with butter, this cake really hits the sweet spot.
For a 25 cm cake ( round ) tin, you need:
250 grams of Turkish ( or Greek ) yoghurt, at least 10% fat
4 medium eggs
225 g self raising flour
225 g caster sugar
1 big unwaxed lemon