Yogurt!


I made some yogurt last night – while destroying the rest of my kitchen… It’s been a while since I’ve made yogurt, I made a few batches when I was in Moscow but I think the last one was before Sara and I went to Mexico. Anyways… it was long over due.

milk
yogurt starter or plain yogurt
a big pot
mason jars

Making yogurt is easy with or without a yogurt-maker. Simply heat your milk (I used a gallon of whole milk) to just before the boiling point – bubbles should be rising and there should be a lot of steam. At this point turn the stove off and let the milk cool down to between 108-112 degrees(F)(the milk is the right temperature if you can hold your finger in it for a slow count of ten). Cooling the yogurt down takes a long time. Once the milk reaches the right temperature – add the starter to the milk (use a packet of yogurt starter or a large spoonful of plain yogurt for each liter of milk, mix the starter into a small amount of warm milk before adding it to the rest of the milk). Fill clean mason jars with yogurt, put them in a prewarmed oven and cover with a clean dish towel. I warm my oven up a little bit and then shut it off right before I put my jars of yogurt in. I have a pizza stone in my oven to help hold on to some of the heat. Let your yogurt sit in the oven for 6-8 hours depending on how firm you want it to be. About half way through – or whenever you remember to – boil a small pan of water and set it in the oven to help keep everything warm. Once the yogurt has set – cover it and refrigerate for at least one hour before using.
Enjoy your homemade yogurt with granola, in smoothies, with fruit, in sauces, on rice, on it’s own, etc.

Advertisement

Creamy Blueberry Smoothie

I currently have a shortage of ingredients in my house to make anything cool and sweet with. And today was so hot that it really called for something cool and sweet. So I took the few ingredients that I do have and came up with a refreshing and creamy snack!

about 3/4 cup frozen blueberries
1 container plain yogurt (personal size)
2 Tbsp whipping cream
a drizzle of maple syrup
1 tsp of white sugar (I would have used only maple syrup but I ran out)

Throw all ingredients into a blender or something similar and blend away! Serve immediately (although I suppose this could in the freezer for a while to keep it cold).

The whipping cream makes this smoothie wonderfully satisfying!