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Tzaziki - Page 2

post #31 of 35

Great discussion all. I have my photos together and will post my "How-To" for yogurt with a yogotherm tonight. FYI all if you want to reference another use in a post simply start by typing the @ symbol then their user name. It should generate an automatic drop down like this:

 

 

Select the username and it should insert it like this:   @ChrisBelgium   

 

Should look like a link. Do not put a semi-colon at the end ";"

 

 

@kokopuffs I am going to try the 150 degrees to night. For a quart of milk how much cream would you use? I will try it and see the results my friend.

Thanks,

Nicko 
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Thanks,

Nicko 
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post #32 of 35
Quote:
Originally Posted by Nicko View Post   ...

@kokopuffs I am going to try the 150 degrees to night. For a quart of milk how much cream would you use? I will try it and see the results my friend.

 

Okay, I use 40% cows milk and 60% half and half.  Therefore that mixture works out to:

 

70% cows milk and 30% cream.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #33 of 35
I'm a big fan of tzatziki but like it the traditional way, I.e. No dill or mint and strained full fat greek yogurt. This recipe is one of my favourites : http://www.mygreekdish.com/recipe/tzatziki-yogurt-and-cucumber-sauce/
post #34 of 35

I'm giving this a try tomorrow, Chris, for my falafel! Looking forward to it!

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #35 of 35

Interesting ideas - i've always heated to 180 then cooled, inoculated with fresh starter and then held at a specific temp for a specific time - which is based on the type of starter.

 

I brew beer at home so I'm heavily biased to following the same techniques / methods.  Just instead of yeast you're using a different bacteria culture.

 

Adding milk - cream - milk powder or anything else after you make the yogurt is just part of a recipe not part of making yogurt.  Adding them before culturing is fine, it just makes a different style of yogurt.

 

Yogurt is a cultured product - thus all ingredients to make it must be present before the culturing.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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