57
Ghee milk yogurt + delicious Scottish bread
A successful experiment with homemade yogurt - the taste of tea plus ghee milk gives a light caramel hue!
Ingredient:
Preparation:
1. Milk boiled together with tea bags (I boil in a multicooker, multichef mode 25 minutes 100 degrees), you can still infuse or strain immediately from the foam. Wash the cup and return the milk. Cool to 55C and add yogurt, stir. Close the lid, turn the handle so that the lid is tightly closed. You do not need to include heating, just leave it overnight, well, or for 8 hours. In this model, the multicooker retains temperature for a very long time due to the sealed cover.
2. Ready yogurt put in a linen bag or gauze in several layers and hang for several hours to become quite thick. About 4 o'clock. If it becomes quite thick, then you can slightly dilute back with whey or yogurt, which was fermented if it remained.
3. Move the yogurt from the bag to the bowl, punch the blender to complete homogeneity and spread out in jars. Store it in the fridge.
Bread.
Ingredient:
Preparation:
1. Mix in a bowl all the dry ingredients (flour sifted)
2. Interfere with dry buttermilk ingredients. Mix the dough (you do not need to knead for a long time). Put in the form, cover with foil and bake at 180C 35 minutes, remove the foil and another 5-10 minutes. Check with a toothpick. Cook with love!
P.S. And remember, just changing our consumption – together we change the world!
Source: //lifetastesgreat.livejournal.com/105626.html#cutid1
Ingredient:
- 2 liters of ghee milk 3.5-4% with a shelf life of 5 days (the fatter the milk, the thicker and more yogurt will be)
- 5 bags of Earl Grey or Lady Grey tea
- 200 ml of yogurt without additives (also with a short shelf life, I have 14 days, but it works perfectly)
Preparation:
1. Milk boiled together with tea bags (I boil in a multicooker, multichef mode 25 minutes 100 degrees), you can still infuse or strain immediately from the foam. Wash the cup and return the milk. Cool to 55C and add yogurt, stir. Close the lid, turn the handle so that the lid is tightly closed. You do not need to include heating, just leave it overnight, well, or for 8 hours. In this model, the multicooker retains temperature for a very long time due to the sealed cover.
2. Ready yogurt put in a linen bag or gauze in several layers and hang for several hours to become quite thick. About 4 o'clock. If it becomes quite thick, then you can slightly dilute back with whey or yogurt, which was fermented if it remained.
3. Move the yogurt from the bag to the bowl, punch the blender to complete homogeneity and spread out in jars. Store it in the fridge.
Bread.
Ingredient:
- 100g of self-dumping flour (if not, then simply add 0.5 tsp of baking powder to 100g of flour)
- 225g whole-grain flour (I have from the floor)
- 75g seeds, nuts
- 1 tsp baking soda
- 1 tsp sugar
- 300ml buttermilk, yogurt
- pinch
Preparation:
1. Mix in a bowl all the dry ingredients (flour sifted)
2. Interfere with dry buttermilk ingredients. Mix the dough (you do not need to knead for a long time). Put in the form, cover with foil and bake at 180C 35 minutes, remove the foil and another 5-10 minutes. Check with a toothpick. Cook with love!
P.S. And remember, just changing our consumption – together we change the world!
Source: //lifetastesgreat.livejournal.com/105626.html#cutid1
