I happen to be a savory, not a sweet girl (but then you may have already known that!) I like bold flavors like dark chocolate, strong coffee and dry red wine. This preference of mine is most evident at breakfast time. I’m a sunny side up eggs, grits with butter or even last night’s leftovers kinda girl. The idea of a stack of pancakes smothered in syrup and butter makes my stomach ache. In fact I have childhood memories of waking up to the smell of pancakes cooking and thinking “oh yuck, not pancakes again.” (sorry Mom!) Anyway you get the idea, I don’t like sweet, especially in the morning.
My breakfast most weekday mornings is usually something fast, simple and often consumed standing at the kitchen counter. Something like toast with butter, a homemade muffin or granola with a dollop of plain yogurt. Good store bought granola can be expensive and is often too high in calories to feel like I’m starting the day the right way. So instead I make my own. It’s quite tasty and as long as you keep an eye on it while it bakes (a lesson I learned the hard way) almost foolproof to make.
While standing at said kitchen counter one recent morning I thought to myself “I wonder how difficult it is to make yogurt.” It turns out it’s not difficult at all, but it is a process. It’s by no means hard or even particularly labor intensive, but if you want a bowl if fresh yogurt and granola on Sunday morning, then you better start cooking it on Saturday morning.
I read a lot of recipes for making yogurt before attempting my first batch and it turns out that the science of fermenting milk is fairly straightforward: You heat the milk to just short of boiling, cool the milk to a temperature that will allow the yogurt cultures to grow, stir in the cultures and let it sit in a warm and undisturbed spot for several hours. And voilà— yogurt!
My homemade yogurt was creamy, delicious and much more lush than store bought. And even though it was crazy easy to make, I still get this great sense of accomplishment each time I sit down to eat it (or lean against the counter as the case may be). But next time I make it I think I’ll double the recipe. Now that my family has tasted homemade yogurt they look truly offended when I try to offer them the store bought variety. But I guess I only have myself to blame…
This granola can really be customized with whatever dried fruits or nuts that
appeal to you the most.
2 1/2 cups regular rolled oats
3 tbsp. wheat germ
2 tsp cinnamon
1/8 tsp of salt
2 tbsp. coconut oil
1/2 cup apple juice
4 tbsp. maple syrup
1 tbsp. honey
1/2 cup raisins
1/2 cup apricots, diced
1 cup sliced almonds
1/2 cup unsweetened coconut flakes
1/2 cup sunflower seeds
- Preheat oven to 325°F. Lightly grease baking sheet with cooking-oil spray. In a large bowl, combine the oats, wheat germ, cinnamon, nuts, dried fruit, coconut and salt. Mix well.
- In a small bowl combine the apple juice, maple syrup, honey. Mix well.
- Add the wet ingredients to the dry ingredients, stirring until the mixture is fully combined and moist.
- Spread the mixture on the baking sheet and bake for 15-20 minutes, stirring frequently until golden brown and crisp.
- Remove from the oven and stir again. Allow to cool. Store the granola in an airtight container.
*adapted from Body + Soul
You can make this yogurt with whole milk or 2% if you like, but I don’t think I would use skim milk.
1/2 gallon organic 2% milk
1/2 cup plain yogurt (store bought or your own)
1/2 cup organic powdered milk (optional)
- Preheat your oven on to 250°F. When it comes to temperature turn it off but keep the door closed to retain the heat.
- In a large pot over medium-high heat, warm the the 1/2 gallon of milk to 180°F. Stir constantly and do not allow to come to a boil.
- Pour the hot milk into a bowl and set that bowl in a larger one filled with ice water. Let the mixture cool to 110-115°F and stir in 1/2 cup of plain yogurt and the powdered milk (if you’re using it).
- Ladle the yogurt mixture into warm glass jars, cap and put on a tray in the still warm oven. Wrap the tray in a blanket or heavy towel and let cool down slowly, for 12 hours or overnight.
- In the morning you will have yogurt! If you didn’t use the powdered milk and you prefer your yogurt more of a greek style, then you need to drain the whey out.
- Line a mesh strainer with a paper coffee filter and set over a bowl. Add your thin yogurt to the filter and allow the whey to drain into the bowl*. After about an hour you will have a thick homemade greek style yogurt.
Refrigerate and enjoy.
*adapted from happy simple living
*Many of the recipes I read recommended saving the whey to use in place of water when you bake. It’s an easy way to increase the amount of protein in your homemade breads and muffins.