Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
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Weight Per Unit: 970
Number of Units: 1 |
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WEIGHT (grams) |
ALTERNATIVE METRIC | INGREDIENT | IMAGE | CONDITION | |
| A | 50 | 1.8 ounces | Egg Yolk The egg yolk is the internal yellow part of an egg. |
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| B | 250 | 8.8 ounces |
Homemade Yogurt Recipe (strained)
Click for tutorial |
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| C | 180 | 6.3 ounces | Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. |
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| D | 50 | 1.8 ounces | Lemon Juice |
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| E | 10 | 0.4 ounce | Vanilla Essence Vanilla Extract is made with 100% pure vanilla beans. With a sweet, syrupy consistency, this Vanilla is ideal for use in icings, drinks and whipped cream as well as classic baking recipes. Vanilla Essence is commercially manufactured by chemicals and is more of a watery consistency as opposed to vanilla extract which is thicker and a lot fuller and richer in flavour. You can replace one with the other but use 50% more of essence. For example, for 1 teaspoon of extract, use 1.5 teaspoons of essence. |
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| F | 10 | 0.4 ounce | Gelatin Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. |
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| G | 20 | 0.7 ounce | Water |
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| H | 400 | 14.1 ounces | Thickened Cream Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes. |
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| 970 | |||||
Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
| Custom Weight Per Unit (grams) | Custom Number of Units | |
| Calculate | ||
Method
| STEP | ACTION | DETAIL | CONDITION |
| 1 | WHIP | Cream | Do not over whip |
| 2 | ADD | Quarter of sugar to Egg Yolk | |
| 3 | MIX | Rest of the sugar, lemon juice to Strained Yogurt | Soft and creamy |
| 4 | WHIP | Egg yolk by heating in Microwave time to time | Not to be cooked |
| 5 | MELT | Gelatine with a little cream | Make sure gelatine is completely melted |
| 6 | MIX | Egg yolk, gelatine and yogurt mixtures | |
| 7 | FOLD | Whipped cream right after, gently |
