Yogurt Homemade From Good Eats Alton Brown Recipes

Steps:

• Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.

Steps:

• Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
• Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
• Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
• Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

Steps:

• Place yogurt in a bowl and bring to room temperature.
• Heat milk, dry milk and honey to 120 degrees; pour into a very clean container that will be used to make the yogurt.
• It should cool back to 115 degrees.
• Whisk 1 Cup hot milk into 1/2 Cup room temperature yogurt.
• Add yogurt mixture back to warm milk.
• Wrap container with a heating pad and set on low or medium low.
• Be sure to have the pad wrapped around your container so that the heat is evenly distributed around the container.
• Place inside a stock pot.
• Monitor the temperature of the liquid, your target is 115 degrees (perfect temperature for fementing yogurt) and adjust heating pad accordingly.
• If it gets above 120 degrees you'll kill the active cultures, so use a temp alarm if you have one!
• You can also do this on the heating element of your electric coffee maker, but it doesn't provide the heat as evenly as the heating pad and must be insulated with an oven mitt to prevent overheating.
• Allow to sit for 3-9 hrs depending on the consistency that you disire.
• The longer it sits the firmer it gets.

Steps:

• Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
• Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
• After the fermentation is complete, refrigerate overnight.

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

Steps:

• Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.

Steps:

• Place cubed and peeled sweet potato into steamer basket, then put basket into a large pot of simmering water that is not closer than 2 inches from steamer basket. Let steam for about twenty minutes or until soft for mashing. Mash and set aside.
• Preheat oven to 350 degrees Fahrenheit.
• Add to sweet potatoes the yogurt, cinnamon nutmeg, brown sugar, salt (to taste), and egg yolks; mix until completely combined. Pour into pie shell and place onto cookie sheet. Sprinkle pecans on top and drizzle with the maple syrup.
• Bake for 50 to 60 minutes or until pie reaches 165 to 180 degrees. Remove from oven and cool for about an hour. Refrigerate after cooling.

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine mayo, sour cream, cheese, eggs, salt pepper, and ramen seasoning packet. In another bowl, combine the broccoli, mushrooms, and broken ramen noodles; toss with the mayo to evenly coat.
• Place mixture in a greased 8x8 baking dish (or something similar).
• Bake for 45 minute covered, then 15 minute uncovered to brown. Cool about 15 minute before serving.

Steps:

• 1. Combine the soy milk, juice, and fruit in a blender. Cover and refrigerate overnight or up to 8 hours.
• 2. In the morning or when fruit is thawed, blend fruit on lowest speed and slowly increase to medium speed.
• 3. Once medium speed is reached, blend for one minute.
• 4. Serve.
• Note: I just copied this from the foodnetwork site but gave this my own flair. I used lactose free milk but don't see why one couldn't use regular, and used black currant juice. I also added some mango and papaya, sort of omitting the peaches almost all together. You can also use blackberries or any type of dark colored berry to get the addition of the antioxidants, but I can imagine this would taste good with any fruit. If you can't find a certain type of fruit in the frozen section, just buy it fresh, cut it up or wash it, then freeze in a plastic bag.