These can give your homemade yogurt a grainy texture ... pasteurized (UP), ultra-high temperature treatment (UHT) and raw ...

Homemade yogurt gives you the freedom to use quality ingredients and get the most out of this nutritious, fermented food. Heat milk to 180 degrees Fahrenheit and hold it there for 10 minutes.

Making butter at home is a simple process that can yield either cultured or sweet cream butter, each bringing its own subtle ...

To make yogurt using this starter, all we need to do is heat the milk of our choice, let it cool to the right temperature, add the starter, let it sit in the container or strain (for Greek Yogurt ...

Food engineers have harnessed the power of lupins (legumes) to create a yogurt that rivals dairy in taste and texture while ...

Yogurt has another benefit. The live cultures that are used to make yogurt are helpful in breaking down lactose (milk sugar) and make it easier to digest -- even for people who are lactose-sensitive.

The boil mode is used first and brings the milk to the proper temperature to kill any bacteria, "in effect pasteurizing it at home [and] allowing you to add your own bacteria to make yogurt safely ...

One reason cited for the increase in raw milk sales is an upturn in the number of on-farm vending machines, which make the product more available. In England, Wales and Northern Ireland ...

Come in, sit down. We last had a little chat about pasteurization when we were talking about raw milk. Milk in stores is pasteurized to kill microbes that could make you sick, but occasionally ...

'Raw’ milk denotes milk that hasn’t undergone pasteurisation, and thus shouldn’t be consumed by pregnant women, young children and those with compromised immune systems. Semi-skimmed and ...

A splash of low-fat milk can thin out a pancake batter for light and fluffy cakes or make a creamy base for a homemade yogurt. Nonfat, or skim, milk contains less than 0.5% milk fat according to ...