|Hotel Management and Operations|
|by Denney G. Rutherford|
In this updated edition, Rutherford reexamines the fundamentals of hotel management in light of the latest trends.
Results 1 - 10 of 39 for homemade yogurt
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Yogurt making is a ... raspberries, etc. Use homemade yogurt for baking ... storage containers; others make 1 quart batches rather than single serve portions.
Buttermilk is a ... as Kefir or yogurt would and its ... make a good environment for the buttermilk cultures. You may also use bottled or filtered water.
Put water into ... longer. Whisk in yogurt. Wrap entire ... substitute cream cheese if whey is drained. Whey can be used as liquid in bread dough, etc.
Not all yogurt has live culture. ... tipping the jar slightly. If it leaves the side of the jar and is thick, it is ready to be covered and refrigerated.
Mix milk and ... cup of plain yogurt in a small ... store. And you may use this yogurt for your starter for your next batch instead of buying another carton.
Heat milk in ... it will kill yogurt culture. Dissolve gelatin ... incubate for about five hours until set. Refrigerate for weeks. Delicious plain yogurt.
Heat water in top of double boiler. Dissolve milk in water. Continue heating at 180 degrees for 1 minute. (If no double boiler, use low heat ...
In 4-cup glass ... milk mixture into yogurt, then stir ... radishes, cucumbers, celery, carrot, tomatoes, green onions, in any combination to 1 cup yogurt.
Boil 1/2 gallon ... pint plain commercial yogurt. Spoon into ... commercial yogurt). At serving time, add fruit or 2 tablespoons frozen orange juice or eat plain.
Scald milk by ... cold water). Stir yogurt until smooth. Pour ... Remove and store in refrigerator. Use yogurt cheese just as you would regular cream cheese.
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