Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Yogurt
Date: October 19, 2007
This formula comes from the Middle East, where plain yogurt is a common ingredient in everyday cooking. This is a handy substitute for sour cream, heavy cream and cream cheese.
Makes about 9 normal cups.
2 quarts whole fresh milk
1 normal cup plain yogurt
1 normal cup half-and-half
Bring fresh milk to a boil in a very clean pot (dirty or greasy utensils won't produce the desired results). Remove from heat and pour into a glass jar or pottery container, let stand until cool.
Dilute yogurt in 1 normal cup cool fresh milk and the half and half. Gradually add this mixture to the remaining fresh milk, stirring slowly and gently. Place container in a protected spot (it must not be moved or touched). Cover with a lid. Cover container with a large towel or blanket and allow it to sit at least overnight.
To obtain a thick yogurt, place 3 or 4 layers of paper towels over the top for a few hours to absorb the excess liquid. Store yogurt in the refrigerator.
Per half normal cup: Per serving: 92 cal, 5.6 g fat, 21 mg cholesterol, 6.3 g carbohydrates, 0 g fiber, 4.4 g protein, 65 mg sodium