How do you know when yougurt (for example) is no longer safe to consume? Do I know it from the taste, how it smells, or something else?
What are the requirements for making yogurt at home. Is there a solid recipe for making yogurt?
One of the ingredients of a recipe is Greek yogurt. May I replace it with plain yogurt? If I do it, what is the difference that I would immediately note?
A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basically curds and whey. What causes that, and ...
What is the best method for yogurt straining? cheesecloth? yogurt strainers? coffee filters? I appreciate it if you could share your experience.
I get raw milk and to somehow pasteurize it, I boil it. The milk strongly curdled showing that it is spoiled and rotten (definitely, not suitable for drinking). Is it totally bad milk and I should ...
I have a large quantity of raw milk at my disposal, and am trying to find creative ways to use it. Various web sites (here, here, and many others) have suggested that raw milk, even (perhaps even ...
I've recently taken a liking to greek yogurt. So far, I've been buying the Chobani low-fat and non-fat yogurts, which all have flavoring added. I've recently bought a container of plain greek yogurt, ...
They taste almost same. Are they different?
How does one calculate the nutrition of homemade yogurt? I'm using 2% milk and a packet of yogurt culture. Does anything change during cooking that makes the nutrition info of the final product any ...
This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should ...