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Yogurt Recipe

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This recipe for Yogurt, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Hollenshead Hasley
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 qt. to 1 gal. of milk--any kind
Yogurt, 2-4 T., 1/3 c. per gallon, room temperature
3/4 -1 c. honey or fructose
Vanilla to taste, 1 T. per gallon

Directions:
Directions:
Heat milk to 180. Cool milk to 106-118. Blend in room temperature unflavored yogurt. Sweeten with honey or fructose, Add vanilla. Pour into warm jar and cap. Incubate at 105-118. Wrap with towel and set in ice chest or let set in warm oven. (Better for you warm temperature. DO NOT DISTURB for 6-12 hr. Refrigerate.

Use some old yogurt for new start. Yogurt may be strained through cloth 6-24 hr. to make CREAM CHEESE, spreadable for bread or crackers. The longer it incubates the "tarter" the taste and firmer the texture.

Personal Notes:
Personal Notes:
Joy is the wife of Hugh Hasley, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie Lou (Wade) Hollenshead.

 

 

 

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