Homemade Yogurt

🥣 Homemade Yogurt

Ingredients:

4 cups milk (any — full-fat for creamier texture)

2 tbsp plain yogurt (with live cultures)

Method:

Heat milk until just below boiling (about 85°C).

Cool until warm to touch (around 45°C).

Stir in yogurt starter and mix well.

Cover and keep in a warm place for 6–8 hours until set.

Refrigerate and enjoy! Strain the yogurt with a cheese cloth to make greek yogurt. 

🧀 Homemade Cream Cheese

Ingredients:

2 cups whole milk

2 tbsp lemon juice or vinegar

Salt to taste

Method:

Heat milk until hot but not boiling.

Add lemon juice and stir until curds form.

Strain through a muslin cloth and let it drain for 1–2 hours.

Blend the curds until smooth and creamy.

Add a pinch of salt — done!

🥛 Homemade Buttermilk

Ingredients:

1 cup milk

1 tbsp lemon juice or white vinegar

Method:

Combine milk and lemon juice.

Stir and let it sit for 10 minutes until slightly curdled.

Use in pancakes, cakes, or marinades.

🍶 Homemade Heavy Cream Substitute

(Note: not identical to store-bought, but works well for cooking)

Ingredients:

¾ cup milk

¼ cup melted butter

Method:

Mix melted butter with milk until well combined.

Let cool — it’s ready for sauces, soups, or desserts.

(For thicker texture, whisk in 1 tbsp cornstarch.)