Let's Talk BBQ

Recipes => Recipes => Breakfast/Brunch Ideas! => Topic started by: teesquare on January 10, 2015, 08:01:01 PM

Title: Mild Yogurt
Post by: teesquare on January 10, 2015, 08:01:01 PM

This is rich, creamy, buttery. It is not tart or sour like Greek yogurt...It is great with granola on top of it for breakfast - or slathered on game meats as a marinade to "tame" the strong taste and smell some of them can have.


1 qt. whole milk
1/2 cup powdered milk
1/2 packet of Knox gelatin
1 Tbs Vanilla- optional
1-2 Tbs Agave syrup - to taste - or fine sugar - optional


Dissolve agave in 1 cup of cold milk, allow 15-20 minutes for it to dissolve, stir and strain thru fine wire strainer into the rest of the milk

Heat milk to 210F - gently, stirring nearly constant. ( use an over-size pot to help prevent boil-over messes)
Hold at approx. 205-210F for 10 minutes.


Prepare a second container that is sitting in a larger bowl with ice to chill it. Pour scalded milk in to the second container. Add vanilla and agave. Stir in thoroughly.

Stir and check the temperature often. At 115F  ( NEVER hotter than 120F - it will kill the enzymes in the starter culture yogurt ) add 2-4 Tbs of plain, active enzyme yogurt.  ( I use Greek) Stir thoroughly with a whisk to distribute and incorporate.

At this point - you could put your favorite fruit preserves ( 6 Tbs ) in the bottom of your yogurt maker container

I set the yogurt maker for 12-14 hours. It seems to “mature” the flavor better. This is not a strong “tart” flavored yogurt. It is so buttery - it is almost a creme fraiche.

If you want it to be a more tart traditional yogurt - leave out the vanilla and the Agave syrup ( which I do when making it for use as a marinade or ingredient in other things.

Title: Re: Mild Yogurt
Post by: hikerman on January 10, 2015, 09:09:47 PM

That sounds great Tim! I'll have to try this! Thanks

Title: Re: Mild Yogurt
Post by: IR2dum on January 11, 2015, 01:17:10 AM

Quote from: hikerman on January 10, 2015, 09:09:47 PM

That sounds great Tim! I'll have to try this! Thanks

X2

Title: Re: Mild Yogurt
Post by: africanmeat on January 11, 2015, 08:17:30 AM

This is interesting ... no culture or starter  .
i must try it .
thanks Tim

Title: Re: Mild Yogurt
Post by: Pam Gould on January 11, 2015, 08:38:34 AM

Excellent..bookmarked.  Pam  GO BUCKEYES  .☆´¯`•.¸¸. ི♥ྀ. 

Title: Re: Mild Yogurt
Post by: teesquare on January 11, 2015, 08:54:26 AM

Quote from: IR2dum on January 11, 2015, 01:17:10 AM

Quote from: hikerman on January 10, 2015, 09:09:47 PM

That sounds great Tim! I'll have to try this! Thanks

X2

Thanks boys and girls :)

Ahron - the "starter culture" is in the 2-4 Tbs of plain yogurt. I buy a small container of plain yogurt that that as many strains of live bacteria as I can find to use as my starter.