Lemon Yogurt Recipe- Family Size! - Gwen's Nest (2024)

FAQs

Lemon Yogurt Recipe- Family Size! - Gwen's Nest? ›

Fresh Lemon Juice - Lemon juice has a fairly mild lemon flavor — mostly what it adds to this sauce is a fresh, acidic flavor and a subtle lemon flavor. It also helps thin the Greek yogurt into a smooth sauce. Fresh Lemon Zest - Lemon zest is what really adds the bright lemon flavor to this sauce.

Fresh Lemon Juice - Lemon juice has a fairly mild lemon flavor — mostly what it adds to this sauce is a fresh, acidic flavor and a subtle lemon flavor. It also helps thin the Greek yogurt into a smooth sauce. Fresh Lemon Zest - Lemon zest is what really adds the bright lemon flavor to this sauce.

Yes, you can mix yogurt and citrus. Because yogurt is already acidic, added citrus won't make it curdle. That's just the short answer, though. Flavor-wise, adding acid to acid can make a dish too sour.

All you need is milk, a small amount of yogurt containing active live cultures like lactobacillus, and a way to keep it at a warm temperature for 8-24 hours in order for it to culture and thicken. If you have an Instant Pot, mix the milk and yogurt inside of the liner, press a button, and let it do its job.

Makes your Skin Glow – with Lemon

When you use yogurt as a face mask, you help reduce blemishes and your skin glows soon after! Just mix yogurt with lemon juice and apply on blemishes or affected areas. After 15 minutes from the application, rinse off with warm water, and watch your face radiate!

A snack of yoghurt and lemon provides a source of vitamin A, a family of compounds called retinoids. A 1-cup serving of yoghurt mixed with a small lemon provides 1,098 international units or IU of vitamin A.

ingredients: cultured reduced fat milk, water, meyer lemon puree, less than 1%: tapioca starch, carob bean gum, natural flavors, stevia leaf reb m, sea salt, citric acid, vitamin d3, active yogurt cultures l. bulgaricus & s. thermophilus.

If too much starter culture is used, the bacteria will be crowded and run out of food (lactose) before the yogurt is set. Too much starter can produce a sour taste, rather than the desired tart taste.

* If you find that your yoghurt is stringy or slimy rather than like thick pot-set yoghurt, chances are that wild yeasts or other bacteria have gotten in to the mixture somehow.

Avoid Strong Acids

If your sauce or soup contains an acidic ingredient like wine, tomatoes, or lemon juice, the milk is more likely to curdle. To counteract the effect of the acid, you can use a starch along with the acid.

What if my lemon curd is too runny? ›

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

Lemon curd will last up to 2 weeks in the fridge, so it is great to make it in advance when you need it to fill cakes and pastries.

Pasteurized milk is an excellent choice for making yogurt at home. HTST (High-Temperature Short Time) or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled “pasteurized,” it has most likely been treated in this way.

Now say you're out of yogurt, then all you have to do is mix some green chili peppers (with the stalk on, bottom cut off) or fresh lemon juice with lukewarm milk. Cover & let it set for 12 hours. This becomes the first batch and can be used as a “starter”.

We find lemon juice concentrate balances the sweetness from the fruit, as well as the tartness of the yogurt.

On the other hand, if you add lemon juice or other acid to hot milk, the curdling happens much faster. You can see this if you make ricotta or soft paneer cheese at home!

Antibacterial effects

Lemon juice has antibacterial and antifungal properties. The plant compounds in lemon juice concentrate effectively inhibited the growth of salmonella, staphylococcus, and candida infections in one study.

Adding citric acid or lemon juice to the yogurt mix after pasteurization resulted in a 13% reduction in fermentation time compared with the control. This reduction in fermentation time may result in greater efficiency for yogurt manufacturers, allowing for a more sustainable manufacturing process.