Yield: 4 servings
|3 \N||Heaping tablespoons|
|\N \N||Commercial plain yogurt|
|\N \N||Sugar or honey, to sweeten|
|1 pint||Raspberries, for serving|
There are several yogurt-making devices, but you can easily make it at home in a large thermos bottle using a candy thermometer.
Sterilize all equipment in boiling water before using. Bring milk to a boil, then cool to 100 degrees F. In a small bowl blend yogurt with ¼ cup of warm milk. Whisk it back into warm milk. Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours.
Turn yogurt out into a bowl set in a bowl of ice water, stirring to quicken cooling. Cover and refrigerate for 4 hours, or until thickened. Sweeten to taste, if desired, and serve with raspberries.
Yogurt will keep for 4 to 5 days, covered and refrigerated.
Yield: about 1 quart
ESSENCE OF EMERIL SHOW #EE2157