C.W.Holeman III

Right Bar

HST Clock

LOADING HST TIME

Books in Progress

A Term At Briarwood Academy

Outline


Drafting


Capitol Crimes & Ghastly Galas

Outline


Draft


Revisions 51/170

Beta Reads 20%

A Dakota Entendre

Outline


Drafting


Revisions
17/17!

Beta Reads
98%

Random Quote



Joke of the Week

There are only 10 kinds of people in the world: Those who know binary, and those who don't.

Greek Yogurt

The final product

Ingredients

Time

Tools

Directions

  1. Bring the milk to a temperature of 83° C (180° F) in the pressure cooker using the highest temperature (usually sauté). Once the milk has reached this temperature, let it boil for 15 minutes. Ensure you stir regularly to prevent sticking.
  2. Remove the inner pot from the pressure cooker. Put the thermometer in the milk and cool it to 47° C (116° F) by setting the insert of hot milk in a bath of ice water and stirring the milk; the temperature will drop in about 5 minutes. Don't let it get any cooler than as specified above.
  3. If a film of coagulated milk has formed on the surface of the milk scrape if off and discard.
  4. Put the starter yogurt in a medium bowl and add about ½ cup of the warm milk. Whisk until smooth, then recombine with the bulk of the milk.
  5. Return the inner pot to the pressure cooker to incubate the yogurt bacteria. Set to yogurt / super low mode for 10 hours, seal it, and leave it alone.
  6. Confirm the yogurt is set by giving it a gentle jiggle. If it all moves as one it's ready to go.
  7. Remove the inner pot and allow to cool slowly (not in the fridge) about 1 hour, until it has reached room temperature.
  8. Place the colander invade the large bowl. (Depending on the shape of your colander you may need to ensure there is a small space between the bottom of the colander and thr bowl, a mason jar ring works well for this.) line the colander with 2 layers of cheese cloth, and gently pour the yogurt into it.
  9. Refrigerate, and let it drip-drain for at least 4 hours. The longer you drain, the more creamy and rich the yogurt will become, but the more you will sacrifice by converting into whey (the clear liquid that drains out). You can lose up to half the volume to whey.
  10. Best served drizzled with honey and splashed with vanilla.

Notes

If you allow the yogurt to drain 12-16 hours, you basically have the softest tangy cream cheese-esky greek yogurt you've ever eaten.

The whey you separate can be used as a water substitute in bread to give it a tangy, sourdough-like flavor.

Make sure you set aside ¼ cup of the yogurt to serve as the starter for the next batch. This starter can be frozen -if needed- but it will kill off some of the cultures, so the incubation period will take longer if you're using frozen starter.