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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1/2 cup finely chopped onion |
1 1/2 teaspoon finely minced garlic |
2 tablespoons cornstarch |
1 cup chicken stock |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 1/2 tablespoons dried tarragon |
1 cup plain fresh yogurt, recipe follows |
1 quart 2-percent milk |
1/2 cup powdered milk |
1 to 2 tablespoons honey |
1/2 cup plain yogurt, room temperature |
Directions:
1. Heat olive oil in a pan over medium heat, and saute the onion and garlic until translucent. Stir 2 tablespoons cornstarch into 2 tablespoons chicken stock to make a slurry. Add the remaining chicken stock to the onion/garlic mixture and bring to simmer. Add the slurry and bring to boil. When the mixture comes to a boil, remove from the heat. Add the salt, pepper, tarragon, and yogurt and heat until warmed through, but do not boil, about 1 minute.
2. Fresh Yogurt:
3. Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
4. Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
5. After fermentation is complete place into the refrigerator overnight.
6. Yield: 1 quart
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