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recette_yogourt2

 

 

Yogurt
This recipe is for a 2 litre container
Cut recipe in half to obtain 1 litre 

2 1l Grand-Pré UHT Milk
1 Envelope of KNOX Gelatine
1 Cup of Powdered Milk
2 Envelopes  (10g) freeze- dried Yogurt Starter

- 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.