Already have an account?
Log in now
Icelandic Yogurt, thick and full of protein. Easy to make at home
riddlelove: Nutrition Monday ~ Let Me Count the Wheys
Recipe: Whole-Wheat Macaroni and Cheese
Homemade Coffee Creamer
Raw Yogurt ('Made' in the Microwave)
Raw Milk Cottage Cheese
Crock Pot Yogurt
Use Pomona’s Pectin to help thicken homemade yogurt. They recommend using 1 teaspoon of pectin per 1 quart of milk. Adding calcium water is not necessary if the milk is calcium fortified or has calcium in it naturally. When you have heated the milk to its hottest point, take a cup of the hot milk and put it in a blender or food processor. Add the appropriate amount of pectin, vent the lid to let steam out, and run the machine for a good solid minute. Lift the lid and look for undissolved clumps of pectin stuck to the sides. Push any clumps onto the milk and run the machine until there are no undissolved clumps of pectin and the milk is perfectly smooth.
Add the pectinized milk to the rest of the milk and stir to get the pectin well distributed throughout all the milk. Proceed with your yogurt recipe.
Homemade Cream Cheese and Sour Cream, recipe modification: raw whole milk