Guest guest Posted February 8, 2001 Report Share Posted February 8, 2001 I stated earlier that this book was dairyfree, but on closer inspection I found that there a couple of recipes that do use dairy. But the vast majority of the book is vegan. Ellen * Exported from MasterCook Mac * Thick Yogurt Cream Recipe By : The Modern Vegetarian Kitchen, Peter Berley p407 Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Drained yogurt can form the base for delicious dessert toppings. And since yogurt is rich in lactic acid, it is also a great after-dinner digestive. To make it, place a sieve lined with several layers of cheesecloth over a bowl. Pour in 1 quart of plain wholemailk yogurt and gently twist the ends of teh cheescloth together. Let it drain in the refrigerator for 2 to 3 hours. At this point the yogurt willhave thickened into a creamy dessert topping. Sweeten the strained yogurt to taste with brown sugar, organic sifted cane sugar, maple syrup, honey, or molasses. To turn the drained yogurt into a spreadable cheese for bread or crackers, place a weighted plate ontop of the cheesecloth bundle and drain for an additional 12 hours. The cloudyliquid that collects in the bowl is the whey,and can be used in place of buttermilk in quick breads, waffles, and muffins. I also use it to ferment my morning porridge to make creme fraiche. - - - - - - - - - - - - - - - - - - Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium _____ Quote Link to comment Share on other sites More sharing options...
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