Nimona Genjosa
Aug 6
List the ingredients and procedures for making ergo (yogurt)?
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Aug 6
Ingredients:
- 1 quart of milk (whole, low-fat, or skim)
- 2 tablespoons of plain yogurt with live active cultures
Procedure:
1. Heat the milk in a saucepan over medium heat until it reaches 180°F (82°C). Stir occasionally to prevent scorching.
2. Remove the milk from heat and let it cool to 110°F (43°C).
3. In a small bowl, mix the 2 tablespoons of plain yogurt with a small amount of the warm milk until smooth.
4. Pour the yogurt mixture back into the saucepan with the rest of the warm milk and stir to combine.
5. Pour the milk mixture into a clean glass or ceramic container and cover with a lid or plastic wrap.
6. Place the container in a warm spot, such as an oven with the light on or a warm corner of the kitchen, and let it sit undisturbed for 6-12 hours.
7. Check the yogurt after 6 hours to see if it has thickened to your desired consistency. If not, let it sit for a few more hours.
8. Once the yogurt has set, refrigerate it for at least 2 hours before serving. Enjoy your homemade yogurt!
- 1 quart of milk (whole, low-fat, or skim)
- 2 tablespoons of plain yogurt with live active cultures
Procedure:
1. Heat the milk in a saucepan over medium heat until it reaches 180°F (82°C). Stir occasionally to prevent scorching.
2. Remove the milk from heat and let it cool to 110°F (43°C).
3. In a small bowl, mix the 2 tablespoons of plain yogurt with a small amount of the warm milk until smooth.
4. Pour the yogurt mixture back into the saucepan with the rest of the warm milk and stir to combine.
5. Pour the milk mixture into a clean glass or ceramic container and cover with a lid or plastic wrap.
6. Place the container in a warm spot, such as an oven with the light on or a warm corner of the kitchen, and let it sit undisturbed for 6-12 hours.
7. Check the yogurt after 6 hours to see if it has thickened to your desired consistency. If not, let it sit for a few more hours.
8. Once the yogurt has set, refrigerate it for at least 2 hours before serving. Enjoy your homemade yogurt!
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Google Gemini AI
Aug 6
Ingredients:
- 1 liter (4 cups) fresh cow's, goat's, or sheep's milk
- 1/4 cup (60 ml) plain yogurt or kefir (as a starter culture)
Equipment:
- Large pot or Dutch oven
- Thermometer
- Clean glass jars or ramekins
- Cheesecloth or a fine-mesh sieve
Procedures:
1. Heat the milk: Pour the milk into a large pot or Dutch oven. Heat over medium heat, stirring occasionally, until the milk reaches 180-190°F (82-88°C).
2. Cool the milk: Remove the pot from the heat and let it cool for 15-30 minutes, or until the temperature drops to 115-120°F (46-49°C). This step is crucial to prevent killing the beneficial bacteria in the starter culture.
3. Add the starter culture: Once the milk has cooled, stir in the plain yogurt or kefir. Make sure it is evenly distributed.
4. Incubate the milk: Cover the pot with a lid or plastic wrap and place it in a warm place, such as a turned-off oven with the light on. Maintain a temperature of 98-105°F (37-41°C) for 12-24 hours. During this time, the bacteria will ferment the milk, creating lactic acid and other compounds.
5. Check for doneness: After about 12 hours, start checking the yogurt by stirring it and observing its thickness. The longer it ferments, the thicker it will become. When it reaches your desired consistency, remove the pot from the warm place.
6. Strain the yogurt (optional): If you prefer a thicker ergo, you can strain it to remove some of the whey liquid. Line a fine-mesh sieve or cheesecloth with a layer of cheesecloth. Pour the yogurt into the sieve and let it drain for several hours or overnight.
7. Store the yogurt: Transfer the yogurt to clean glass jars or ramekins. Cover them with lids and store them in the refrigerator for up to 2 weeks.
- 1 liter (4 cups) fresh cow's, goat's, or sheep's milk
- 1/4 cup (60 ml) plain yogurt or kefir (as a starter culture)
Equipment:
- Large pot or Dutch oven
- Thermometer
- Clean glass jars or ramekins
- Cheesecloth or a fine-mesh sieve
Procedures:
1. Heat the milk: Pour the milk into a large pot or Dutch oven. Heat over medium heat, stirring occasionally, until the milk reaches 180-190°F (82-88°C).
2. Cool the milk: Remove the pot from the heat and let it cool for 15-30 minutes, or until the temperature drops to 115-120°F (46-49°C). This step is crucial to prevent killing the beneficial bacteria in the starter culture.
3. Add the starter culture: Once the milk has cooled, stir in the plain yogurt or kefir. Make sure it is evenly distributed.
4. Incubate the milk: Cover the pot with a lid or plastic wrap and place it in a warm place, such as a turned-off oven with the light on. Maintain a temperature of 98-105°F (37-41°C) for 12-24 hours. During this time, the bacteria will ferment the milk, creating lactic acid and other compounds.
5. Check for doneness: After about 12 hours, start checking the yogurt by stirring it and observing its thickness. The longer it ferments, the thicker it will become. When it reaches your desired consistency, remove the pot from the warm place.
6. Strain the yogurt (optional): If you prefer a thicker ergo, you can strain it to remove some of the whey liquid. Line a fine-mesh sieve or cheesecloth with a layer of cheesecloth. Pour the yogurt into the sieve and let it drain for several hours or overnight.
7. Store the yogurt: Transfer the yogurt to clean glass jars or ramekins. Cover them with lids and store them in the refrigerator for up to 2 weeks.
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