Yogurt
| Preparation Time | Fifteen Minutes |
| Cooking Time | Six Minutes |
| Serves | Six People |
Ingredients
- 1/4 cup of yogurt.
- Six cups of whole milk.
Preparation Method
- Pour the milk into a pot and heat it to 82°C until warmed, then lower the temperature to 43°C.
- Mix one cup of warm water with the yogurt and add this mixture to the warm milk, covering it afterwards.
- Allow the yogurt to ferment in an unheated oven with the light turned on, maintaining a warm water bath at 43°C for about six hours, until the milk thickens to the consistency of ready-made yogurt. Once done, transfer it to a sealed container and refrigerate for up to one week.
- To achieve a thicker consistency, place a strainer lined with cheesecloth or coffee filter over a bowl.
- Pour the yogurt into the prepared strainer and let it drain in the refrigerator for 24 to 48 hours until it thickens, with the sour whey collecting at the bottom of the bowl.
Yogurt Soup
| Cooking Time | Fifteen Minutes |
| Serves | Four People |
Ingredients
- One cup of yogurt and peas.
- Half a chicken, cut into two pieces.
- Two tablespoons of butter and flour.
- Seven black peppercorns.
- Two cardamom pods.
- One potato, diced.
- One small onion.
- One and a half liters of warm water.
- Salt to taste.
Preparation Method
- Boil the chicken with an onion, adding the cardamom and black pepper wrapped in a piece of cheesecloth.
- Boil the potato and peas until tender, then drain and set aside.
- Melt the butter in a skillet and stir in the flour.
- Once the chicken is cooked, strain the broth, blend it with salt and yogurt until the mixture is smooth.
- Remove the bones from the chicken and cut it into cubes.
- Pour the soup into a pot, adding the potato, peas, and chicken pieces, then serve.
Spaghetti Yogurt Salad
| Preparation Time | Twenty Minutes |
| Cooking Time | Twenty-Five Minutes |
| Serves | Four People |
Ingredients
- Twenty grams of pine nuts.
- Forty grams of butter.
- Two hundred grams of yogurt and spaghetti.
- Two tablespoons of chopped parsley.
- One teaspoon of olive oil.
- A medium bunch of chopped fresh coriander.
- A pinch of nutmeg.
- Half a clove of minced garlic with a sprinkle of salt.
Preparation Method
- Cook the spaghetti in salted boiling water until tender but still firm, then drain and place in a pot.
- Toss the pasta with olive oil to prevent sticking, and mix in the garlic, yogurt, parsley, nutmeg, and coriander.
- Toast the pine nuts in butter over medium heat until light golden, then serve on top of the salad along with the butter.
Yogurt Split
Ingredients
- One cup of fresh sliced strawberries and vanilla yogurt strained overnight in a cloth.
- 1/4 cup of granola.
- One banana.
Preparation Method
- Slice the banana lengthwise and place it in a banana split dish. Fill the space between the halves with strawberries, then pour the yogurt over the strawberries.
- Sprinkle granola on top for garnish.