1Combine two liters of whole milk, couple of Tbsp of brown sugar, and 400 grams of whole powdered milk. Whisk until powdered milk is well incrorporated. Add water until you have five liters. Whisk. Add starter from previous batch (or couple of small cartons of plain yorgurt) and whisk a bit more. Pour into five one-liter containers, place in mw, heat on max for 4:30 and then every one-and-a-half hours for 1:45. I keep going for 12 hours and often let sit for a few more to get really firm stuff.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
Our trick to lighter, homemade ice cream: 2% Greek yogurt. It’s a refrigerator staple, and it “churns” into a rich, creamy confection when blended with a little honey and vanilla bean. Bonus: You don’t even need an ice-cream machine.