SC - Ein Kuchen

Sun Oct 22 10:08:40 PDT 2000

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Sorry, family needs jumped in.  I have not had the time to sit down and type
the recipes.
To Flavor Yogurt
Flavor can be added before or after the milk has coagulated.  Adding flavor
prior to coagulum can cause the curd to separate from the whey.  This may
slow down the coagulation process or sometimes prevent it from happening.
When such difficulties arise, double-check to make certain your starter is
alive.  Try making some unflavored yogurt.  If the starter appears to be
alive, try doubling the amount of the starter and add milk proportionally as
needed and/or reduce amount of flavoring.
To add flavoring material after the milk has coagulated you must always stir
the curd.  This tends to convert it to buttermilk.  You can avoid this by
mixing in dissolved, clear gelatin in with the flavoring.  When the gelatin
stiffens, the yogurt will stiffen.  With this method, there is little
flavoring material that cannot be successfully added to the yogurt.

Vanilla Yogurt
4 1/4 cups milk
4 inch piece vanilla bean
1/2 cup sugar
1 teaspoon unflavored yogurt

Split the vanilla bean lengthwise in half and heat with the milk.  Remove
from heat just before boiling and let it cool to 105 to 110 degrees F.  Use
a thermometer for accurate temperature.  Take the vanilla bean halves out.
Add the yogurt and sugar and stir lightly.  Pour yogurt mix into containers
with lids.  Incubate in Food Dehydrator until firm, approximately 6 to 10
hours.  Refrigerate before serving.  Makes 4 1/4 cups.

Fruit Juice Yogurt
3 1/2 cups milk, whole or skim
1/2 cup milk powder
2 Tablespoons yogurt
1/2 cup fruit juice, any kind

Mix ingredients and incubate in Food Dehydrator until firm, approximately 6
to 10 hours.  Refrigerate for several hours before serving.  Serves 4.

Spiced Apples
1 lb. tart apples
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup wine or dry sherry
6 Tablespoons butter
1/4 cup yogurt

Cut the apples into thick slices and cook in heated butter, stirring
constantly.  When soft and light brown, add sugar, cinnamon and wine.  Cook
mixture for 5 minutes.  Remove from heat and spoon in yogurt, stir gently.
Serve hot or cold.  Serves 4.

Yogurt Fruit Cups
4 1/4 cups milk
1 Tablespoon unflavored yogurt
1 to 2 Tablespoons jam or jelly

Heat milk in a pan until just above boiling.  Remove from heat and let cool
to 105 to 110 degrees F.  Use a thermometer for accurate temperature.
Spread 1 to 2 tablespoons of jam or jelly on the bottom of 6 cup sized
containers.  Pour the milk and yogurt mixture over the jam or jelly to fill
the container.  Cover and incubate in the Food Dehydrator until firm,
approximately 6 to 10 hours.  Refrigerate for several hours before serving.
Serves 6.

Fresh Fruit Yogurt
1/2 cup fresh fruit or berries
honey or sugar to taste
1 quart milk
1 Tablespoon yogurt

Scald milk, let cool to lukewarm.  Mix all ingredients and incubate in Food
Dehydrator until firm, approximately 6 to 10 hours.  Refrigerate for several
hours before serving.  6 to 8 servings.

Fruit Flavored Yogurt
1 quart milk, whole of skim
3 Tablespoons milk powder
2 Tablespoons yogurt
2 Tablespoons fruit flavoring

Mix ingredients and incubate in the Food Dehydrator until firm,
approximately 6 to 10 hours.  Refrigerate for several hours before serving.
6 to 8 servings.

Fruit Juice Yogurt
1/2 cup grape juice
1 cup apple juice
2 Tablespoons yogurt
1/4 cup raisins

Mix all ingredients in blender until smooth and creamy.  Chill before
serving.  Makes 2 cups.

Raspberry Yogurt
4 cups yogurt, drained
1 cup raspberries

Mix yogurt and raspberries.  Chill before serving.  Serves 4.

That is all for now.  Laundry and a hungry family are waiting.
Kirsten

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