Making Yogurt

I love making my own yogurt.

Here is one of the yogurt making recipes I used when learning how, as I found it very descriptive.

The key is understanding how to heat milk.

  • Rinse a saucepan quickly with cold water before pouring in milk to prevent it from sticking.
  • To stop milk from overflowing during heating, simply put a metal teaspoon or a saucer at the bottom of the pan.
  • Keep your eye on the milk, do not let it boil as it will quickly overfill the pot.

Tomato Paste

Most recipes call for only a small portion of tomato paste -- you use a tablespoon or two, and the rest invariably goes to waste. To save the remainder: Carefully open both ends of the can with a can opener. Remove one metal end, and discard it. Leave the other in place. Wrap the entire can in plastic wrap, and freeze overnight. The next day, use the metal end to push the frozen paste out the open end. Discard can, tightly rewrap unused portion, and store in freezer up to 3 months, slicing off just as much as you need each time you cook.

Just to let you know, this page was last updated Thursday, Oct 29 20