This post is a slight shift from the norm, but who can resist a "foodie post" every now and then. In following with the whole conscientious lifestyle concept, we both shop as locally as is available and garden year round.
We both adopted a primarily vegetarian diet about a year ago (I'm more of a pescatarian, really) and have become increasingly adventurous in the kitchen.
Take a look at this gorgeous (and delish) vegan dish created by Rebecca. Grilled Romaine Salad with feta and Grilled Zucchini with a balsamic glaze. All is homegrown with the exception of the feta. Cheese making is next... stay tuned!
Curried quinoa with butternut squash, zucchini, onion and garlic over spinach leaves.
(Serve with a lime-yogurt sauce)
Homemade yogurt with crunchy granola, strawberries and blueberries.
My Homemade Yogurt Recipe
This yogurt is the most simple thing to make, hands down.
I'm positive I will never buy yogurt again.
It's like this:
Buy one gallon organic whole milk (I like the consistency of whole milk as opposed to skim or 1%)
Pour the entire gallon into your crockpot and forget about if for about 2 hours;
When the temperature reads 180 degrees (or there are lots of small bubbles around the edge),
remove the crockpot out of the base and let cool on it's own until it is roughly 120 degrees.
If a film forms on top go ahead and scoop it off.
Once the temperature is around 120 degrees, add a couple of tablespoons of a plain yogurt with active cultures. If this is your second batch, reserve a bit of your previous for this step.
I also add about a cup and a half of milk powder to make it extra creamy.
Stir it well (hand stirring is fine) and put the lid back on.
Wrap the crockpot in a towel and place in a warm oven (if you have an oven light, turn it on and this is sufficient). If you have a super old oven like I do, bake something beforehand and the residual warmth will work perfectly. Live in a warm area? Put it on the front porch. You want it to stay around 100-110 degrees.
Put the crockpot in the oven and again, forget about it.
See? I told you this was easy!
7-8 hours later you will have a smooth, creamy, plain yogurt perfect for breakfast or anytime.
Want Greek yogurt? Strain it through a cheesecloth.
Oh yeah, and not only does it taste WAY better but it also costs about $3.19 p/batch once you have the initial supplies.
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