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23:51, 21 января 2014

Homemade Yogurt Recipe

Homemade Yogurt Recipe
Wayne Bremser is our first guest contributer. His homemade yogurt recipe is today's feature.
"Do you like plain yogurt?" Answer this question before buying a yogurt maker. There are countless ways to flavor yogurt and even more ways to cook with it, but what makes homemade yogurt worth the effort is tasting the immediate result of your labor.
When I was young nothing could convince me to eat plain yogurt. It was like eating straight sour cream. There was something unsettlingly vague about its gelatinous quality; it wasn't sprightly and proud of itself like Jell-O and it didn't melt in the mouth like ice cream.
My mother coerced me to eat bright pink strawberry yogurt. And I enjoyed it. Since then most of my experience with yogurt has been with the flavored commercial variety - a harsh, uniform substance that relies on mass production techniques, copious amounts of sugar and various thickeners to hide its inconsistencies.
Like wine, yogurt was discovered as a result of neglect. Upon finding that goat's milk left in a clay pot in the sun had turned into a strange semi-solid, imagine the courage it took for a person ten thousand years ago to taste it.
Making yogurt is far easier and quicker than wine, but each batch will taste slightly different, as it involves selecting from the infinite possibilities of milk, bacteria and time. Yogurt still involves the same process of discovery that our ancestors happened upon, but with the precise measurement of temperature and
time, you'll enjoy experimenting to determine your favorite recipe. Along the way you will learn to appreciate the inconsistencies.Wayne Bremser is our first guest contributer. His homemade yogurt recipe is today's feature.

"Do you like plain yogurt?" Answer this question before buying a yogurt maker. There are countless ways to flavor yogurt and even more ways to cook with it, but what makes homemade yogurt worth the effort is tasting the immediate result of your labor.
When I was young nothing could convince me to eat plain yogurt. It was like eating straight sour cream. There was something unsettlingly vague about its gelatinous quality; it wasn't sprightly and proud of itself like Jell-O and it didn't melt in the mouth like ice cream.
My mother coerced me to eat bright pink strawberry yogurt. And I enjoyed it. Since then most of my experience with yogurt has been with the flavored commercial variety - a harsh, uniform substance that relies on mass production techniques, copious amounts of sugar and various thickeners to hide its inconsistencies.
Like wine, yogurt was discovered as a result of neglect. Upon finding that goat's milk left in a clay pot in the sun had turned into a strange semi-solid, imagine the courage it took for a person ten thousand years ago to taste it.
Making yogurt is far easier and quicker than wine, but each batch will taste slightly different, as it involves selecting from the infinite possibilities of milk, bacteria and time. Yogurt still involves the same process of discovery that our ancestors happened upon, but with the precise measurement of temperature andtime, you'll enjoy experimenting to determine your favorite recipe. Along the way you will learn to appreciate the inconsistencies.

Blog post image
未来を追いかけて
暖かな思い出
雪が降りました

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