Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

moo842

i've bought the easy yo yogurt maker, can someone just confirm that i just add in 2-3 tablespoons of live yogurt and then fill up with uht(can i used skimmed)? seems too easy!

princess_leia_3

moo842 wrote: »

i've bought the easy yo yogurt maker, can someone just confirm that i just add in 2-3 tablespoons of live yogurt and then fill up with uht(can i used skimmed)? seems too easy!

I put 2-3 tbsp of live yog and 2-3 tbsp on milk powder (makes it thicker and creamier and sugar if you want it, then add the UHT to the top. Just make sure all ingrediants are at room temperature before putting in the maker!

moo842

so can i use skimmed uht milk? and does the yogurt have to be room temp? sorry to be a pain!

princess_leia_3

I think you can use skimmed uht milk but I think alot of people say its not as thick - I use semi skimmed and its fine. I always make sure everything is at room temp even the yoghurt, can't remember where I read that tho!!! It was probably on one of the huge yoghurts threads on here if you search easiyo.
I freeze some starter yoghurt so it must be back to room temp before that is used otherwise the culture can go funny I think

annie-c

I have a meat thermometer which has a thick needle and a thermometer dial on the end, with markings for poultry, meats etc.

I assume that with a fillet joint I stick the needle into the middle part, but where do I stick the needle part into a chicken to be sure it is cooked through?

Many thanks.

Savvy_Sue

annie-c wrote: »

I have a meat thermometer which has a thick needle and a thermometer dial on the end, with markings for poultry, meats etc.

I assume that with a fillet joint I stick the needle into the middle part, but where do I stick the needle part into a chicken to be sure it is cooked through?

Many thanks.

I stick mine into the thick part of the leg first, and then into the breast. I also give it a good wiggle and see if the juices come out clear, but I don't entirely trust it!

I also wiggle the legs and see if they fall off. If they do, it's cooked. If they just wiggle, and the juice is clear, it's done. If they don't wiggle, it's not cooked yet.

crockpot

Soory I did look in the indexed collection and did a quick search, but after 5 pages could not find it.

I am looking for a slow cooker rice pudding? anyone? Also can I use dried milk instead of fresh?

Thanks

princess_leia_3

I made rice pud in my slow cooker, using normal recipe, but not sure about the milk, I would give it a try and maybe stir it half way through or something to make sure its all going nice and creamy

billieboy_2

crockpot wrote: »

Soory I did look in the indexed collection and did a quick search, but after 5 pages could not find it.

I am looking for a slow cooker rice pudding? anyone? Also can I use dried milk instead of fresh?

Thanks

Creamy Rice Pudding

425ml milk
150ml evap milk
50g easy cook pudding rice
50g sugar
15g butter
5-7 hours, serves 2-4
Butter the inside of the stoneware pot. Put all ingredients into pot and stir. Cook for 5-7 hours.

This is from a very old slo-cooker recipe book from 1980. I haven't made it though so don't kknow what it's like. I'm not sure about the evaporated milk either. I suppose that's what makes it creamy. HTH.

moo842

please help me my yogurt is so runny i've tried putting a thread on but it just got moved and nobody answered it.
i have tried twice now and both times it has been really runny. the second time i used around 100ml of live (yeo vally) yogurt which i then mixed with milk (whole uht candia) i shook it up is this correct should i shake it? can some write on exactly what makes and how much they use? i could cry right now i was really looking foward to having some nice yogurt but it's such a waste 2 litres that i can't eat!!!