Friday, 22 May 2009

Homemade Yogurt, an Ingredient Not Just for Breakfast

The Curious Cook and Recipes for Health from The New York Times

Homemade yogurt
Homemade yogurt has no sweeteners or stabilizers and has a fresh, tart flavor. A step-by-step primer to making yogurt is included.
RIGHT now my kitchen is teeming with bacteria, and I’m doing everything I can to make them feel at home. They’re lactic acid bacteria, the ones that ferment milk into yogurt and buttermilk, cream into crème fraîche. I’ve been making all of these, as well as milk thickened with reputedly beneficial “probiotic” lactic acid bacteria. And getting to know viili, a Finnish fermented milk that reminds me of the Japanese soy product natto. It’s slithery. ...
Full Story: ...
... They Do the Work, You Reap the Yogurt; By HAROLD MCGEE

Recipes for Health
Tender and juicy kebabs with grilled chicken or swordfish in a yogurt marinade.
I can't think of a better destination for chicken tenders than these grilled kebabs, which are tender and juicy (as long as you don't overcook them). But you can use swordfish for kebabs, too: the yogurt marinade works equally well with both. Serve the kebabs with basmati rice. ...
Full Story: Chicken or Swordfish Kebabs; By MARTHA ROSE SHULMAN




LIFESTYLE ESSENTIALS: Clarins > Organic > Mix >


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