Recipe of Speedy California Farm Greek Yoghurt and Hung Curd
Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Favorite California Farm Greek Yoghurt and Hung Curd. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from California Farm Greek Yoghurt and Hung Curd, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Greek Yoghurt and Hung Curd delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Greek Yoghurt and Hung Curd is Ten six-ounce bowls. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Greek Yoghurt and Hung Curd estimated approx Six hour cultivation, Overnight cool.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have California Farm Greek Yoghurt and Hung Curd using 8 ingredients and 4 steps. Here is how you can achieve that.
Even plain, unflavored greek yoghurts, store bought, have different flavors because they are based on different live cultures. If you buy a small cup of your favorite plain greek yoghurt, this recipe shows you how to turn that one cup into 1 quart/liter of thick, fresh lucious greek yoghurt overnight, and 1 quart of “ hung curd” using just two quarts/ liters of full milk. This teaches you how to calibrate your baking oven precisely. Yoghurt keeps fresh for a month in the fridge.
Ingredients and spices that need to be Make ready to make California Farm Greek Yoghurt and Hung Curd:
- 1 cup whole milk yoghurt containing most of the following cultures: thermofilus, bulgaricus, acidophilus, bifidus, casei, thermophilus, rhamnosus. Do not use flavored or sweetened yoghurts
- Halfgallon of fresh full regular milk, not ultra pasteurized
- Tools
- Infrared thermometer
- Dutch oven with lid, cheesecloth bag, 4 pint containers
- Baking oven
- Cost
- Half a gallon of greek yoghurt and hung curd, 8 full cups, 50 cents per cup
Instructions to make California Farm Greek Yoghurt and Hung Curd
- Calibrate your oven: put dutch oven with 2 quarts/liters of cold water in your oven, set oven temperature to 200F degrees, lid on top. Open lid every hour on the hour, measure surface temperature of water, once temperature has reached exactly 200 F, turn oven off. My electric toaster oven takes 3, my gas convection oven takes 4 hours.
- Pasteurize your full milk: bring 2 quarts/liters of cold full milk in dutch oven to 200F degrees inside your baking oven, lid on, about 4 hours, measure milk surface temperature every hour. Do not boil. If you boil, you end up with cheese curds. Turn oven off, let milk cool down. Measure milk temperature every hour till surface temperature is 115F degrees, about three hours.
- When milk has cooled to 115F degrees, mix a cup of milk in glass measuring cup with cup of plain greek yoghurt at room temperature, stir mix in dutch oven. Ferment overnight. Next morning, collect watery wey that has formed first. SAVE! Use for bokashi fermentation. See note below. Then fill 2 plastic pint containers with the fresh thick yoghurt. Put remainder in cheese cloth bag, drain out all the wey, so you get “hung curd”, an even creamier, milder yoghurt. Enjoy.
- Bokashi Garden fermenter: dissolve bones, and other proteins you do not want in your compost heap, as they can attract scavengers and rodents. Mix the watery whey from the yoghurt with oatmeal, will dissolve, deodorize bones and protein waste, wey has valuable lactobacilli, in a closed container usually 5 to ten gallons, with a tight fitting lid and a handful of oatmeal to promote faster fermentation than composting.
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