One of the benefits of finding a great container of yogurt is that you can save some of it to make more of your own batch. You can bump the action of natural yogurt cultures and increase the thickness of the finished product by adding powdered milk in the ratio of 1/3 cup (26.6 grams) powdered milk per quart (1,040 grams) of milk. Some cultured yogurt recipes call for the addition of gelatin, pectin, or carrageenan to thicken the finished yogurt. You can substitute powdered milk there as well, starting with 1 tablespoon (5 grams) per quart (1,040 grams) of milk and gradually increasing the ratio to reach a thickness you like. The yogurt will keep for up to two weeks in the refrigerator.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.