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Yogurt 2 1l Grand-Pré UHT Milk - Pour gelatine into ¼ cup of Grand Pré UHT milk and let stand for 5 minutes.
- Meanwhile, pour remaining UHT milk in a large saucepan.
- Add into saucepan the UHT milk/gelatine mix.
- Then add the powdered milk and mix (at low speed) with a beater or a whisk.
- Place saucepan on cook top and stir over low heat until it reaches 82°C (180°F).
- Then let stand until the temperature drops to 42°-44°C (108°-112°F). For more efficiency, use a yogurt thermometer.
- Take from saucepan, 1 cup of lukewarm milk in which you will add (using a fork) the envelope of yogurt starter. Dissolve completely. Then pour back into saucepan and mix well.
- Transfer into container making sure to follow your yogurt maker’s specific instructions and incubate 4 to 4.5 hours.
- Finally, refrigerate container for 8 hours.
1- Pour gelatine into ¼ cup of Grand Pré UHT milk and let stand for 5 minutes.2- Meanwhile, pour remaining UHT milk in a large saucepan. 3- Add into saucepan the UHT milk/gelatine mix. 4- Then add the powdered milk and mix (at low speed) with a beater or a whisk. 5- Place saucepan on cook top and stir over low heat until it reaches 82°C (180°F). 6- Then let stand until the temperature drops to 42°-44°C (108°-112°F). For more efficiency, use a yogurt thermometer. 7- Take from saucepan, 1 cup of lukewarm milk in which you will add (using a fork) the envelope of yogurt starter. Dissolve completely. Then pour back into saucepan and mix well. 8- Transfer into container making sure to follow your yogurt maker’s specific instructions and incubate 4 to 4.5 hours. 9- Finally, refrigerate container for 8 hours ** It is very important to bring temperature up to 82°C (180°F) since the powdered milk and the gelatine did not go through the same pasteurization process as the Grand Pré UHT milk. However if you don’t add any other ingredients, a maximum temperature of 42°-44°C (108°-112°F) is sufficient. ** This yogurt can easily replace sour cream in any recipe. ** To obtain an accurate reading of the milk temperature, keep the thermometer in the milk for at least 30 seconds. Conservation: 3 to 4 weeks.
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Created by Martin Gerard |
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