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Feb 06, 2011 at 10:40AM vs May 03, 2012 at 01:50AM
- 4Kate cif you are using raw milk it could be a physical heatlh issue. but if you are usingpasteurized milk it is a recipe issue.This the recipe I use [ Courtesy of Alton Brown.]1 quart 2%milk1/2 cup powered milk1 to 2 table spoons honey1/2 cup plain un flavored yogurt
- ½ [room ctemp.] DirectionsPour milk into a small sauce pan and whisk in powdered milk and honey. maple syrup
- 2 tbsp. brandy
- 1 tsp grated lemon rind
- 2 egg whites
- 2 tsp granulated sugar
Place cheesecloth over medium heat ,using a strainerthermometer heat milk to120*Fupon reaching 120*F remove from heat pour into a cylindrical plastic container reserving 1/2 cup.whisk in the reserved 1/2 cup into the yogurtand add to the milk mixture.[ferment for 3 to12 hours making sure the temp.stays as close to 115*F as possable. PlaceKate strainerI overdon't have a bowl. Add yogurt machine so I just wrap the plastic container in a heating pad set on medium and place in an oldice cream maker bucket. If using a yogurt machine I would think you would pour the mixture into the machine where I pour it into the plastic container. I hope I have been of some help to straineryou . jim and refrigerate overnight. There will be about 2 c. yogurt the next day. Discard the liquid. Place yogurt cheese in large bowl. Reduce maple syrup over medium heat until ¼ c. remains. Add brandy. Beat into yogurt along with lemon rind.
Beat egg whites until frothy. Beat sugar. Combine until egg whites hold soft peaks. Fold into yogurt mixture. Spoon into glass dishes. Serves 4b
Maple Mousse