A step-by-step guide to making creamy homemade yogurt in your Instant Pot.
Raib, el yogurt casero Marroquí El Raib, es un típico yogurt casero e imprescindible durante el periodo de Ramadán. No deja de ser un yogurt normal, incluso su elaboración, aquí, es prácticamente igual que se haría en muchos otros lugares o incluso con yogurtera. En esta ocasión, hemos querido variar o más bien versionar ese Raib, convirtiéndolo en una autentica delicadeza. Es muy fácil de hacer y con unos resultados asombrosos. Podemos acompañarlo con cualquiera de esas fantásticas galletas que preparáis algunos, con dátiles o con frutos secos. Nuestra versión, es con mandarina y aromatizado con esencias. Animaros, os gustará. Un postre fresco para los atracones que se avecinan. Vamos a por ella. Ingredientes 1 litro de leche 1 yogurt natural (mejor fermento láctico) 1 cucharada de esencia de azahar 1 cucharada de esencia de rosas 4 mandarina Pistachos Calentamos un litro de leche en una cacerola sin que hierva. Mientras, en una olla exprés, ponemos tres dedos de agua y la ponemos en marcha hasta que la válvula empiece a girar. Dejamos enfriar la leche, unos 50ºC, cuándo tengamos la leche a esa temperatura, retiramos una taza, añadimos el yogurt y mezclamos bien, compensamos la taza que hemos sacado con zumo de mandarina que habremos colado y las dos cucharadas de las esencias. Llenamos los frascos o vasos. Abrimos en ese momento la olla exprés —ese proceso, debe de ser lo más rápido posible- introducimos los frascos en el interior, después de haber vaciado el agua, a ser posible apilándolos, uno encima del otro. Cerramos la olla exprés con los frascos dentro y reservamos unas cinco horas. Estarán listos. ¿Montamos el plato? Servimos en los mismos tarros y decoramos con una rodaja de mandarina cortada. Se puede espolvorear con canela, a nosotros nos gusta natural. Se puede servir con pistachos picados. ¿Sabías que? Las mandarinas, llegaron a Europa de manos de los portugueses, posterior a la naranja en el siglo XVI. Entre las muchas denominaciones, se la conocía como Naranjas de la China o Naranjas Mandarinas ya que ese era su origen, aunque en Portugal, el termino Laranja Tangerina –aún utilizado actualmente- era el más común. Esa especie, se aclimató perfectamente en la zona de Tánger, colonia Portuguesa en el periodo. La mandarina, mal llamada en Marruecos como clementine –del francés-, es la fruta por excelencia en el periodo, que es mucho más largo que en Europa, siendo en la actualidad, uno de los productores más importantes de la ribera Mediterránea. Y eso, que está en menguante....
Labneh, yogur desuerado y concentrado, aliñado con hierbas y especias
A simple yeast-free herbed yogurt flatbread that comes together in just minutes! This quick flatbread takes just 15 minutes from start to finish using pantry and fridge staples!
This simple method of creating Greek Yogurt Cheese creates something so similar to goat cheese, but saves you a billion calories and grams of fat. It's so delicious! | @tasteLUVnourish on TasteLoveAndNourish.com
Travis Stork, MD, cohost of the syndicated TV show "The Doctors," has creative and nutritious ways to top Greek yogurt for a lower-carb, higher-protein breakfast bowl.
A basic method for homemade yogurt — no special heirloom yogurt cultures or fancy incubating equipment required.
Kefir. What is it? Milk kefir, whether it is being consumed as a drink or made into yogurt or cheeses, is a sour tasting fermented milk. It is an acquired taste if you’ve not been raised on i…
Ironically, Greek Yogurt doesn't actually originate in Greece! It is actually Turkish. Here's how you can make Greek Yogurt at home - right in your crock pot!
The Greek-yogurt-and-apricot parfait at Zaytinya. Photograph by Greg Powers. One of our favorite desserts at Zaytinya in Penn Quarter is a Greek-yogurt parfait with sugar-soaked apricots and roasted pistachios. José Andrés’s deputy at the Mediterranean mezzeteria, chef Mike Costa,...
A simple yeast-free herbed yogurt flatbread that comes together in just minutes! This quick flatbread takes just 15 minutes from start to finish using pantry and fridge staples!
This is my plan for luring John Stamos into my kitchen. What's yours?
Make restaurant quality Naan Bread at home! If you have never tasted a fresh, tender, buttery homemade naan, you're totally missing out. I will show you just how easy this recipe is to put together and gives you the perfect receptacle for cleaning up all the curry on your plate!
Yogurt is surprisingly easy to make at home in a crockpot with just a few ingredients! Give this foolproof recipe a try and let me know what you think!
These fluffy kefir pancakes are smaller than you typical pancake with a tender crumb and a delicious crispy outside. Healthy breakfast full of probiotics!
With only 3 ingredients you can make these easy breakfast granola cups. The fun part? choosing the filling.
Some call it yogurt cheese, others call it the Lebanese cream cheese but it is most commonly known as labneh. It is a staple on any breakfast menu, one of my favorite dips, makes a wonderful sandwi…
Get this tested, easy-to-follow recipe for chewy granola bars in a thick, tangy yogurt coating.
An Indian-style flatbread, this Naan bread recipe is as simple as it is delicious. Yogurt is the key ingredient to make this yummy bread soft and pillowy!
Healthy, homemade pita bread that's pillowy-soft and fluffy. Made without yeast and plenty of Greek yourt!
Zasmakuj czegoś nowego i zdrowego! Przepis na keto ciasto jogurtowe, pełne smaku i bez wyrzutów sumienia. Proste i szybkie w przygotowaniu.
Jocoque hecho en casa con tan sólo leche y yogurt. Esta receta es característica de la comida libanesa, que es sumamente deliciosa. De esta manera podrás preparar el jocoque casero y disfrutarlo con trozos de pan pita horneados o como tú quieras.
Ingredientes para la crema de melocotones: Cuatro melocotones. Tres cucharadas de azúcar. Cuatro cucharadas de avena. Tres cucharadas de agua. Ingredientes para el Panna Cotta: 200 ml de kefir. 200 ml de nata líquida.
Labneh is a soft Middle Eastern cheese made from strained yogurt. It's surprisingly easy to make, and it's really versatile. Serve it as a dip with good-quality olive oil and za'atar, or add it to salads, pizzas, sandwiches, and more!
It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.
Have you tried kefir before? Kefir is a cultured milk product that is similar to yogurt and has the same probiotic benefits of yogurt. It’s a bit sweeter than yogurt and slightly tart– the flavor is like a combination of yogurt and buttermilk. I’ve been on a kefir binge lately, my local super market carries different brands […]
Everyone is going to be enchanted by the swirls of these amazing crispy baked Tornado Potatoes! I've had many times these skewer potatoes all around Europe, but I know they are pretty popular all over the world. It's so amazing that you can easily make them at home!You can cut them in spiral only using a knife, you don’t need any slicer cutter machine, just follow the tutorial in my recipe video below!Parmigiano Reggiano (Parmesan Cheese) and paprika match perfectly with potatoes and the breadcrumbs give them an incredibly crispness. You can also add your favourite seasoning like garlic or onion powder. Be creative!
Como hacer helado casero de yogur griego y arándanos con o sin heladera
Ik deel een recept uit het LeukeRecepten magazine dat nu in de winkels ligt!
