MISCELLANEOUS: This recipe for home-made yogurt might come in handy one of these days.

HOME-MADE YOGURT

 

 

 

 

2 cups milk                                                     

1 tbsp. fresh plain yoghurt

 

 

 

Scald milk until almost boiling point in a heavy pan. Cool to lukewarm. Stir in the yoghurt. Pour mixture into a clean glass jar. Cover jar with lid. Put jar in a cold oven with the light on. Leave it in such a warm place for at least 8 hours or overnight.

 

When the mixture is the consistency of thick cream, refrigerate to chill before serving. Do not stir.  Yogurt will keep in the refrigerator for several days. You can use your own mixture as “starter” to make new batch every time.

 

ALTERNATELY:  Use a yogurt maker and follow instructions.

 

 

 

YOGURT DRESSING:

 

1 cup yoghurt                                                 

2 tbsp. mayonnaise

1 tsp. each Dijon mustard & garlic powder

2 tsp. lemon juice

 

 

 

Mix all ingredients together. Good for dressing salads.

 

 

 

****Yogurt may be used to a substitute for buttermilk in many recipes; just thin yoghurt with a little milk.****