We add a 1/2 Cup Gallon
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You crack me up.
Interestingly, I read this article and want to try increasing the amount of milk powder. The first time I tried milk powder I had the instant kind which just doesn’t taste good outside of baked goods. It has a very strong cooked flavor. Since I’ve been making so much ice cream and have much better milk powder now I’d like to try the yogurt again sometime using a higher amount.
Thanks, I’ll try this with my nephews.
I actually prefer the light texture of natural homemade yogurt, no additions, because I grew up with it (fresh yogurt is still made daily at home).
But they grew up with commercial greek, so that’s all they will eat.
Milk powder probably soaks up that excess water without needing to drain the whey.
I really like the way it cooks in sauces and especially for Raita/Pachadi.
I’ve been making yogurt at home for years and found that the specific culture you use and the milk fat % really affect the finished consistency. I added powdered milk for awhile and found that we preferred the taste and texture without. Our two preferred cultures are
- Icelandic provisions skyr- nice and thick, smooth texture and not too sour. I drain until a little thicker and we eat this with fruit, no sweetener needed. My family loves it but it’s almost too mild ( not sour enough) for me.
- Fage 5%- great taste and a little more delicate, thinner texture.
I found that draining the yogurt in the fridge ( if you have the space) speeds up the draining process.
Having fresh culture also makes a difference. When I make a batch I always freeze a cup of culture for the next batch instead of backslopping. It doesn’t matter if I’m ready for the next batch in a week or a month, I’ve always got reliable starter.
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I like waking up later than I usually do.
The boyz don’t because they get fed later than usual and they’ve been staaahved overnight, ya’know. 
They survived.
Ordered my range. No idea when it’ll be in. But I’ve checked it off my “You Really Need To Do Something About This Piece Of Crap” list.
Dinner was my Friday Usual: steak tips drizzled with Ballymaloe steak sauce, half a baked tater with TPSTOB&SC, and roasted Brussels sprouts tossed with OO, s/p, and a blend of garlic powder, dried orange peel, parsley and a couple of other spices.
Ohhhh, there WAS wine.
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Didnt even realize the extra day! With Lent starting this week and a trip coming up trying to moderate my eating a bit. Two fish dishes and a greek salad dinnner in the last three days.
tonight cooked a version of this David Tanis recipe adding some capers to the exellent and easy dish of fried fluke in a buttery lemony sauce(no garlic chives and not enough scallion to compensate). Served with new potates and an arugula salad https://cooking.nytimes.com/recipes/12458-egg-batter-pan-fried-flounder-with-green-garlic?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=11
Last night pulled a couple cans of salmon out of the closet and made what turned out to be quite easy and lovely salmon patties from a recent NYT article. modified only to add some sauteed red pepper and onion to the mix, https://cooking.nytimes.com/recipes/1024728-salmon-patties
Using up a large bag of new potatoes as well. They cook really fast if I slice them up and arent as more-ish for me as bread or rice, good,
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those ARE fat but hopefully fresh and not chilled?
Oh no! Who chills jalebis?
(Though I’ve seen some composed Jalebi “deserts” with ice cream or cold rabdi, but that’s a different grouping)
The fat jalebis I’ve encountered in India are the bright orange imartis, which are pretty different
These were Bangladeshi jIlebis.
But hey — see what I found. Apparently khoya (milk solid) jalebis in the north look like the Bangladeshi ones (maybe they’re the same thing even).
(I’m cracking up at the slideshow, because jalebA is what i have fondly called my baby nieces and nephews — that and laddoo )
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Postponed the dinner out i had scheduled with friends…
Rooting around in the fridge, found some arayes I had saved for myself last weekend and forgot to eat.
Then remembered I had started dough for bread or pizza. So, tiny personal pizza and arugula salad to follow.
Didn’t feel like peeling and segmenting an orange, so just zested it into the dressing. Some slivered almonds for a crunch. (Will probably eat the orange for dessert, now that I am well fed and have the energy .)
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thats a wild selection! Not to different from my calling family members sweetie! Seriously I doubt if I have ever had any of these wild and crazy varieties, including fat ones. But for inexperienced me the best were the ones our hosts sent their servant to the market for for when my daughter and i were staying in Indore quite a number of years ago. I would say, a standard recipe. Even warm, a whole bag of them was a ittle bit much.
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If they wake you in hunger, you might really appreciate a timer feeder!
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Swedish-style fish and potato soup made with halibut, cod, and shrimp. Inspired by this Swedish salmon and potato soup . Omitted bay, added carrots and parsnips.
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I bookmarked the recipe - looks great!
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BF cooked up some spinach and cheese ravioli we had in the freezer, made a garlicky oil with parsley for a sauce (went a little overboard - had to kind of drain mine!) Still, tasty, with my crispy fried shallots on top, and lots of parm regg. little tomato salad on the side.
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Fajita Friday. Chicken fajitas, flour street tortillas, pico, crema. Avocado, radishes, black olives.
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