Eat Together, Make Life Delicious...

Making homemade yogurt requires overnight patience, but the results are well worth it. I prepare this recipe every few weeks to keep my frig stocked. Everyone eats it here...the kids like it with a vanilla based and then sprinkled with blueberries, strawberries, and sprinkles. And pound for pound, homemade yogurt is far cheaper than what's available at the store, especially if you use powdered milk - just double up the powder to water ratio, and the homemade taste is beyond reproach. It's just so delicious and creamy...

Before making homemade yogurt, it is important to remember a few basic rules: always clean all the utensils and bowls thoroughly as germs can interfere with the yogurt’s natural bacteria growth and when finding a safe place to heat your yogurt, make sure it never gets too hot, or above 120 F. High temperatures can kill the live yogurt cultures resulting in very watery yogurt. To make great homemade yogurt, it takes a little practice and patience. However, it’s worth all the effort for the money it saves, the taste it produces, and the healing qualities it processes.

Homemade Yogurt
1 gallon 2% milk
1 cup plain or vanilla yogurt (IMPORTANT: must contain a live culture, check the ingredients to be sure)

In a saucepan over medium heat bring the milk to an ‘almost boil’ and then transfer it to a non-reactive bowl, such as ceramic and let it cool to about 110 to 120F. Gently stir in the plain yogurt.

Set the bowl in a warm place (about 90 F air temperature), such as next to the heater or by the stove and surround it with kitchen towels, so to make a nest. Drape one towel over the bowl or cover it in plastic wrap with holes to release the moisture. Let the milk sit out over night or about 8 hours. The yogurt will start to thicken during the night and should be left completely alone until it does. The yogurt is not done until it is thick.

If you wake up the next morning and you don’t think it worked, turn your oven on 200 F. and place the yogurt above it (not actually in the oven). Usually if the yogurt is still very runny after setting it out, the issue is probably that the yogurt wasn’t warm enough and simply needs more time to set. Refrigerate it for up to one week.

Places to warm your yogurt
The oven can be an ideal place to warm your yogurt, I use two options:
1) The pilot–Place the yogurt in the oven overnight with simply the pilot light on to keep it warm. 2) Preheating—heat the oven to 200 F. and then turn it off. Place the yogurt inside the oven once it reaches about 120 F.

Labels: fruit topping, healthy, homemade yogurt

For those looking for something light to eat this garden salad is delightful. I love making my own homemade croutons, so if you have the time, I suggest you give it a try.

Garden salads are best when they are assembled at the last minute. This keeps the lettuce from becoming too wet and wilted from the vinaigrette. To enhance this salad even further, try different herbs, such as thyme, rosemary and cilantro. In this recipe, I also instruct you to make a lot more garden vinaigrette than you’ll surely use. Just save the leftover in the frig for the next two weeks and drizzle it on everything!

Garden Salad with Parmesan Crispy Croutons
Makes 4 Servings

For the parmesan crispy croutons:
1 tablespoon extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
1 tablespoon shredded Parmigiano-Reggiano
1 bagel, thinly sliced-lengthwise using a mandoline
Optional: favorite fresh chopped herbs

For the Garden vinaigrette:
1 cup extra virgin olive oil
¼ cup balsamic vinegar
1 teaspoon kosher salt
¼ teaspoons freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 tablespoons fresh parsley, finely chopped

For the Salad:
4 generous handfuls of mixed baby greens, pre-washed
2 large carrots, peeled and julienned (cut into fat toothpicks)
3 radishes, washed, stem ends removed and thinly sliced
2 medium dead ripe tomatoes, washed, cored, and quartered

Prepare the croutons. Preheat the oven to 350 degrees. Mix the olive oil, pepper, salt, and parmesan cheese in a small glass bowl. Place four sliced bagels on a Silpat-lined or non-stick sheet pan and brush them generously with the olive oil mixture. Sprinkle them with the optional fresh herbs. Bake until golden brown, 10 to 15 minutes. Remove the bagel slices from the oven and let them cool.

Meanwhile prepare the vinaigrette. In a large metal bowl, combine the olive oil, vinegar, salt, pepper, lemon juice, and parsley. Whisk together until well combined and the vinaigrette emulsifies. Set it aside to steep.

Prepare the salad. In the large bowl, toss in the mixed baby greens, carrots, radishes, and tomatoes. When the croutons are done cooking, evenly divide up the salad among four plates and dress it with the vinaigrette. Place the croutons on top and serve immediately.

Labels: garden salad, healthy, parmesan Crispy Croutons