YOGURT - Gourmia · the yogurt in a medium bowl and gently whisk in 1 cup of the lukewarm milk....

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YOGURTUSE WITH MODEL#GYM1710, GYM1720

Recipes

YIELD 12 SERVINGSPREP TIME 20 MINUTES + HEATING AND CHILLING

COOKING TIME 10 MINUTES

INGREDIENTS

Yogurt Maker 2Copyright © 2016 Gourmia. All Rights Reserved.

Basic PlainYogurt

1/2 GALLON ORGANIC WHOLEOR LOW-FAT (2%) MILK

1 CUP PLAIN ORGANIC PLAIN WHOLEOR LOW-FAT YOGURT

1 TABLESPOON COLD WATER(FOR LOW-FAT YOGURT, SEE BELOW)*

1 TEASPOON UNFLAVORED GELATIN(FOR LOW-FAT YOGURT, SEE BELOW)*

DirectionsIn a large saucepan over medium-high heat, heat the milk, stirring occasionally, until small bubbles appear around the edge of the pan and an instant-read thermometer inserted into the milk registers 180°F, at 14 to 15 minutes. Pour the hot milk into a large metal bowl, and place the bowl in a larger bowl halfway filled with ice water. Cool the milk, stirring occasionally, until lukewarm and an instant-read thermometer registers 110°F, about 5 minutes. Place the yogurt in a medium bowl and gently whisk in 1 cup of the lukewarm milk. Gently whisk the yogurt mixture back into the remaining lukewarm milk. Divide the milk mixture evenly among 12 glass jars. Place the jars without the white lids in the yogurt maker and cover with the clear lid. Turn the yogurt maker ON. Heat 8 hours (do not uncover the machine). Turn the yogurt maker OFF. Remove the clear lid, taking care not to drip any accumulated water onto the yogurt. Cover the jars tightly with the white lids and refrigerate at least 6 hours.

*LOW FAT YOGURT: Prepare the recipe as directed but use low-fat milk and yogurt. In step 1, place the water in a cup. Sprinkle the gelatin over top and let stand until softened, about 5 minutes. When the milk reaches 180°F, remove the pan from the heat and stir in the softened gelatin until dissolved.

YIELD 4 CUPSPREP TIME 15 MINUTES + CHILLING

INGREDIENTS


Plain GreekYogurt

1 RECIPE BASIC PLAIN YOGURT (SEE PAGE 2)

DirectionsLine a large fine-mesh steel strainer with a double co�ee filter or a double layer paper towels. Set the strainer into a bowl large enough to catch the whey. Spoon 6 jars Basic Plain Yogurt into the strainer. Refrigerate until the whey stops dripping, about 30 minutes. With a small rubber spatula, carefully stir the yogurt. Avoid moving the co�ee filter. Refrigerate until whey stops dripping, about 30 minutes.

Transfer the strained yogurt to an airtight container, cover and refrigerate. Discard the wet co�ee filters and the whey. Line the strainer with another double co�ee filter and set into the same bowl. Repeat step 2 with the remaining 6 jars of Basic Plain Yogurt. Add the strained yogurt to the container and refrigerate up to 1 week.

YIELD 12 SERVINGSPREP TIME 20 MINUTES + HEATING AND CHILLING


INGREDIENTS


Dulce de Leche Yogurt

1/2 GALLON ORGANIC WHOLE MILK

1 CUP PLAIN ORGANIC WHOLE MILK YOGURT

1/2 CUP SUGAR

2 TEASPOONS VANILLA EXTRACT

1 CUP DULCE DE LECHE

DirectionsIn a large saucepan over medium-high heat, heat the milk, stirring occasionally, until small bubbles appear around the edge of the pan and an instant-read thermometer inserted into the milk registers 180°F, 13 to 14 minutes. Remove the pan from the heat and stir in the sugar and vanilla until sugar dissolves. Pour the hot milk mixture into a large metal bowl and place the bowl in a larger bowl halfway filled with ice water. Cool the milk, stirring occasionally, until lukewarm and an instant-read thermometer registers 110°F, about 5 minutes. Place the yogurt in a medium bowl and gently whisk in 1 cup of the lukewarm milk. Gently whisk the yogurt mixture back into the remaining lukewarm milk.

In each of 12 glass jars, place 1 tablespoon plus 1 teaspoon dulce de leche. Divide the milk mixture evenly among the jars (the mixture will almost reach the rim of the jars, but that’s okay). Carefully place the jars without the white lids in the yogurt maker and cover with the clear lid. Heat 8 hours. Do not uncover the machine. Turn the yogurt maker OFF. Remove the clear lid, taking care not to drip any accumulated water onto the yogurt. Cover the jars tightly with the white lids and refrigerate for at least 6 hours.

YIELD 12 SERVINGSPREP TIME 20 MINUTES PLUS HEATING AND CHILLING


INGREDIENTS


Fruit on �heBottom Yogurt

INGREDIENTS FOR BASIC PLAIN YOGURT (PAGE 2)

1 VANILLA BEAN, SPLIT

1/3 CUP SUGAR

12 TABLESPOONS FRUIT JAM(SUCH AS APRICOT, BLACKBERRY, BOYSENBERRY,

GRAPE, MANGO, RASPBERRY OR STRAWBERRY)

DirectionsIn a large saucepan over medium-high heat, heat the milk and vanilla bean, stirring occasionally, until small bubbles appear around the edge of the pan and an instant-read thermometer inserted into the milk registers 180°F, 14 to 15 minutes. Remove the pan from the heat and stir in the sugar until dissolved. Pour the hot milk mixture into a large metal bowl, and place the bowl in a larger bowl halfway filled with ice water. Cool the milk, stirring occasion-ally, until lukewarm and an instant-read thermometer registers 110°F, about 5 minutes. Remove the vanilla bean, scrape out the seeds, and discard the bean. In a medium bowl, whisk together the yogurt and vanilla seeds. Gently whisk in 1 cup of the lukewarm milk. Gently whisk the yogurt mixture back into the remaining lukewarm milk.

In each of 12 clean jars, place 1 tablespoon jam. Divide the milk mixture evenly among the jars. Place the jars without the white lids in the yogurt maker and cover with the clear lid. Heat 8 hours. Do not uncover the machine. Turn the yogurt maker OFF. Remove the clear lid, taking care not to drip any accumulated water onto the yogurt. Cover the jars tightly with the white lids and refrigerate for at least 6 hours.

YIELD 12 SERVINGSPREP TIME 20 MINUTES PLUS HEATING,

STANDING AND CHILLINGCOOKING TIME 14 MINUTES

INGREDIENTS


CappuccinoYogurt

INGREDIENTS FOR BASIC PLAIN YOGURT (PAGE 2)

2 (3-INCH) CINNAMON STICKS

2/3 CUP SUGAR

2 TABLESPOONS INSTANT ESPRESSO POWDER

1 TABLESPOON VANILLA EXTRACT

DirectionsIn a large saucepan over medium-high heat, heat the milk and cinnamon sticks, stirring occasionally, until small bubbles appear around the edge of the pan and an instant-read thermometer inserted into the milk registers 180°F, 14 to 15 minutes. Remove the pan from the heat and whisk in the sugar, espresso powder and vanilla until the sugar dissolves. Pour the hot milk mixture into a large metal bowl and let stand 20 minutes. Place the bowl in a larger bowl halfway filled with ice water. Cool the milk, stirring frequently, until lukewarm, and an instant-read thermom-eter registers 110°F, 2 to 3 minutes. Remove and discard the cinnamon sticks. Place the yogurt in a medium bowl, and gently whisk in 1 cup of the lukewarm milk. Gently whisk the yogurt mixture back into the remaining lukewarm milk.

Divide the milk mixture evenly among 12 glass jars. Place the jars without the white lids in the yogurt maker and cover with the clear lid. Turn the yogurt maker ON. Heat 8 hours. Do not uncover the machine. Turn the machine OFF. Remove the clear lid, taking care not to drip any accumu-lated water onto the yogurt. Cover the jars tightly with the white lids and refrigerate for at least 6 hours.

YIELD 8 SERVINGSPREP TIME 20 MINUTES PLUS CHILLING

INGREDIENTS


Fresh YogurtCheese wi�h Herbs

1 RECIPE PLAIN GREEK YOGURT (PAGE 2)

1 TEASPOON KOSHER SALT

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1/4 CUP ASSORTED CHOPPED FRESH HERBS SUCHAS THYME, ROSEMARY, AND/OR CHIVES

1/2 TEASPOON COARSELY GROUND BLACK PEPPER

CRUDITES AND PITA CHIPS

DirectionsLine a large fine-mesh steel strainer with a double co�ee filter or a double layer of cheesecloth or paper towels. Set the strainer over a bowl large enough to catch the whey. Spoon the yogurt into the strainer. Cover the bowl with plastic wrap and refrigerate for 24 hours. Discard the whey. Transfer the cheese to a medium bowl and stir in the salt with a wooden spoon. Line a large co�ee cup (about 20 ounces) or a small bowl with tall sides with plastic wrap. Add the cheese, packing the cheese down firmly with a rubber spatula. Cover the cheese with plastic wrap and refrigerate until firm for at least 1 hour, and up to 1 week.

Uncover the cheese. Invert the bowl onto a serving plate and remove the plastic wrap. Drizzle the cheese with the oil and sprinkle evenly with the herbs and pepper. Serve with crudités and pita chips.

YIELD 2 SERVINGSPREP TIME 10 MINUTES

INGREDIENTS


Mango Lassi

1 LARGE, RIPE MANGO, PEELED, PITTED AND DICED

1 CUP BASIC PLAIN YOGURT (PAGE 2)

11/2 TABLESPOONS HONEY

1 TEASPOON FRESH LIME JUICE

1/4 TEASPOON GROUND CARDAMOM, OPTIONAL

1 CUP ICE CUBES PLUS ICE FOR SERVING

DirectionsIn a blender, combine the mango, yogurt, honey, lime juice, cardamom (if using) and 1 cup ice. Blend until the mixture is smooth and frothy. Divide among 2 glasses, halfway filled with ice.

YIELD 14 SERVINGSPREP TIME 20 MINUTES + FREEZING

INGREDIENTS


Fro�en Doub�eChoco�ate ChipYogurt Pops

6 JARS CAPPUCCINO YOGURT (PAGE 2)

1 CUP CHOCOLATE-HAZELNUT SPREAD

1/2 CUP MINI CHOCOLATE CHIPS

14 (3-OUNCE) PAPER CUPS

14 WOODEN FREEZER POP STICKS

DirectionsIn a medium bowl, whisk together 2 jars cappuccino yogurt and the chocolate-hazelnut spread until blended. In a large bowl, place the remaining 4 jars cappuccino yogurt and whisk in the chocolate mixture.

Divide 1/4 cup chocolate chips among the paper cups, top evenly with the chocolate yogurt mixture and sprinkle evenly with the remaining 1/4 cup chocolate chips. Cover each cup with a piece of foil, sealing the edges. Make a small slit in the center of the foil and insert 1 pop stick. Freeze the pops until frozen solid, at least 8 hours. To serve, remove the foil and tear away the paper cup.


INGREDIENTS


Tzatziki

1/2 ENGLISH (SEEDLESS) CUCUMBER

1 CUP PLAIN GREEK YOGURT (PAGE 2)

1 TABLESPOON CHOPPED FRESH DILL OR MINT

1 LARGE GARLIC CLOVE, CRUSHED

THROUGH A GARLIC PRESS

2 TEASPOONS EXTRA-VIRGIN OLIVE OIL

1 TEASPOON GRATED LEMON ZEST

11/2 TABLESPOONS FRESH LEMON JUICE

3/4 TEASPOON KOSHER SALT

1/4 TEASPOON FRESHLY GROUND BLACK PEPPER

DirectionsGrate the cucumber over the large holes of a box grater, place in a clean kitchen towel and squeeze out most of the water.

Transfer the cucumber to a medium bowl. Stir in the yogurt, dill, garlic, oil, lemon zest and juice, salt and pepper. Cover and refrigerate for up to 2 hours before serving.



INGREDIENTS


Tandoo�iChicken

1 JAR BASIC PLAIN YOGURT (PAGE 2)

1/4 CUP GRATED ONION

1 TEASPOON GRATED LIME ZEST

3 TABLESPOONS FRESH LIME JUICE

1 TABLESPOON GRATED PEELED FRESH GINGER

4 GARLIC CLOVES, CRUSHED THROUGH A GARLIC PRESS

1 TABLESPOON PAPRIKA

1 TABLESPOON GROUND CUMIN

2 TEASPOONS GROUND CORIANDER

1 TEASPOON GARAM MASALA

1/2 TEASPOON GROUND RED PEPPER (CAYENNE)

8 CHICKEN THIGHS (ABOUT 31/2 POUNDS)

1 TEASPOON KOSHER SALT

LIME WEDGES

DirectionsMarinade: In a medium bowl, whisk together the yogurt, onion, lime zest and juice, ginger, garlic, paprika, cumin, coriander, garam masala and ground red pepper. Place the chicken in a large plastic zip-close bag. Add the marinade, squeeze out the air and seal the bag, turn to coat the chicken. Marinate the chicken in the refrigerator, turning the bag occasionally, for at least 4 hours and up to 12 hours.

Preheat the oven to 450°F. Line a large rimmed baking sheet with foil, and place a metal rack in the pan. Spray the rack with nonstick spray. Remove the chicken from the marinade, discard marinade and sprinkle both sides of the chicken with the salt. Place the chicken, skinned-side up, on the rack. Roast the chicken until an instant-read thermometer inserted in meaty portion of one thigh registers at 165°F, 35 to 40 minutes. Serve with lime wedges.

YOGURT - Gourmia · the yogurt in a medium bowl and gently whisk in 1 cup of the lukewarm milk....

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Transcript of YOGURT - Gourmia · the yogurt in a medium bowl and gently whisk in 1 cup of the lukewarm milk....