Tag Archives: milk

Delicious Ways To Enjoy Homemade Yogurt

Homemade Yogurt via SweetRevelations

Remember a while back, I shared with you my recipe for DIY Homemade Yogurt?  I couldn’t believe then, how simple the process was, and how much I loved the idea of making this creamy, tangy staple for my family.  I’ve pretty much got the process down to a fine science now, making it faithfully every Sunday evening before bed, and waking up to the magic of fermentation each Monday morning.  If you’re making it too, you might find that you end up with more yogurt than you know what to do with, so I’m sharing with you some of the ways we enjoy this 2 ingredient gem.

1. For Breakfast

Use it in smoothies or smoothie bowls, with overnight oats, or on its own with nuts and honey or a swirl of jam.  Figs, honey and pistachios are my current morning favourite.   If you process your yogurt in small jars, breakfast to go is made even easier.

yogurt

2.  Frozen Yogurt

One of my most loved uses for extra yogurt.  There are endless options for Homemade Frozen Yogurt that don’t require an ice cream maker and you get the added pleasure of knowing exactly what ingredients are in there.  Here’s one of our summertime, or anytime, favourites.  Peanut Butter Chocolate Chunk Frozen Yogurt.  You’re welcome.

Peanut Butter Frozen Yogurt via SweetRevelations

3.  Cakes and Breads

If you’ve made and drained homemade yogurt, the remaining whey (the leftover liquid) can be used instead of water in bread making recipes.  Yogurt is also an easy substitution, cup for cup, for sour cream in most cake recipes.  This Blueberry Buckle Coffee Cake from King Arthur Flour, is one of our family favourites (I use 1/2 cup of yogurt and 1/4 cup milk in the batter).

Blueberry Coffee Cake made with Homemade Yogurt via SweetRevelations

4.  Yogurt Cheese {Labneh}

When you drain yogurt overnight or for several hours, the result is yogurt cheese.  It’s thick and tangy and has almost the consistency of cream cheese.  You can add fresh herbs and seasonings to flavor this easy spreadable cheese or eat it plain.  It’s delectable when spread on Rye Crisps with apple slices and pumpkin seeds (a drizzle of honey is super too!).

Homemade Yogurt via SweetRevelations

5.  Fast Dessert

Did dinner company arrive at the last minute?   You can throw together a super quick Eton Mess in no time flat.  Mix some thickened homemade yogurt with macerated strawberries (or strawberry sauce) and crushed meringue nests.  Layer in a dessert glass with fresh berries and cream.

Homemade Yogurt via SweetRevelations

Now that I’m using my own yogurt I don’t think I’ll ever go back to store-bought again.  I have the comfort of knowing exactly what’s in it and I can flavor it to my own liking.   I’m curious to know, do you make your own yogurt?  Is it something you might be willing to try?

Happy baking friends,

Renee

xo

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Filed under Breakfast, Cake, Extra Special, Ice Cream, Tutorial

DIY Homemade Yogurt

I have made an insane amount of Homemade Yogurt in the last while.  I didn’t realize until recently just how simple the process really is and how amazing the results can be.   I’m pretty late to this party because people have been making this for years and years.  It honestly never occurred to me and now I’m kicking myself that I didn’t try it sooner. Much like making my own breads, the satisfaction that comes from making my own yogurt is the same.    It’s essentially 5 steps: scald, cool, starter, incubate, refrigerate.

The very best part of the process is that all of the work is done while we’re in bed, with no special equipment.  In the evening, I scald some cream and milk, add some organic natural yogurt as a “starter” and wake up to a full jar of creamy yogurt.  It’s left in the oven all night to incubate and become thick and creamy and tangy.  I’ve been enjoying it late in the morning for a snack with some homemade granola and a drizzle of Date Syrup that a student made for me.

homemadeyogurt

The Date Syrup is a coveted jar because she took the time to write down her mom’s recipe, which is fairly detailed, and includes soaking the dates and boiling them down into a thick syrup.  This girl is a wonderful young lady, who I know is going to change with world.  She told me it’s a Middle Eastern tradition to eat it for breakfast drizzled atop Tahini with some bread for dipping.  It makes a lovely sweetener substitute and tastes divine when stirred into some homemade yogurt in the morning.   It adds just enough sweetness, without hiding the rich, tang of the yogurt.

DIYyogurt

 

In the morning, I take the jar out of the oven and put it in the refrigerator to continue to firm up.  After an hour or two, I drain it in cheesecloth until nice and thick, which is exactly how Greek Yogurt is made.  Sometimes I can’t wait and choose to eat it warm and slightly thinner with some fresh fruit puree stirred in.   It’s absolutely heavenly.  If I drain it for quite a while I’m left with a tangy yogurt cheese (also called Labneh), which has the same consistency as cream cheese and is outstanding when spread on rye crisps.  Who knew there were so many options!

yogurtdraining

My first attempt to make it was a complete disaster, and it never set up properly.  But, I’m nothing if not persistent and I tried again until I was happy with the results.  Fresh dairy is key and I’m an advocate for using premium local dairy when I can.  It just tastes better and it’s better for my family and my community.  I use Organic Whole Milk and sometimes, when I have some left over, I use cream to make it just a little more decadent.

 

jarsofyogurt

The hands on prep time is about 30 minutes.   The longer it’s left to incubate, the tangier it is.   Be prepared because this doesn’t have the store-bought added sweetener taste that you might be used to.  It’s slightly tangy and any sweetness is added by you.  Try honey or agave.  Use fresh seasonal fruit.  Stir in some lemon curd (insanely good) or jam.  Make frozen yogurt.  Stay tuned because I made the most sensational Eton Mess with it that I’m going to share soon!

The possibilities are endless.  Just try it!   I urge you to try it.  If you’re a yogurt loving family like we are this is a win-win situation.

Happy Summer Everyone!

Renee

 

 

Homemade Yogurt

  • 4 cups Whole Organic Milk (or sometimes I sub in one cup of cream for the milk)
  • 1/4 cup Organic Plain Yogurt with Active Cultures (a MUST)

 

1.  Fill a quart sized mason jar half way with boiling water and cover lightly with the lid.  Set aside while you do the rest of the prep.  Turn the oven light on.

2.  In a large pan, heat the milk to 190° on medium heat.  This might take some time but avoids burnt milk at the bottom of the pot.  I find that if I take my time bringing the milk to temperature, my yogurt is not grainy.  Whisk often as the milk is heating.  Once to temperature, remove from heat and let milk rest until it comes down to 120°.   You can set the pot in a few inches of cold water in the sink and whisk continually to help the temp come down faster if you’re pressed for time.  Whisk in the yogurt.  Whisk well to spread all of those active cultures around.

3.  Empty the water from the mason jar and pour the milk mixture in.  Cover with the lid.  I like to wrap the jar in a towel at this point.  Place the jar in the oven with the oven light on.  Leave overnight- some have results in as little as five hours but I prefer the overnight method.  In the morning transfer the yogurt to smaller containers if desired and refrigerate.  It will firm up more in the refrigerator.  If you like really thick yogurt, strain it in some cheesecloth that is suspended from a deep bowl (in the refrigerator).  The yogurt will become thicker after an hour or so but leave it until it reaches your desired consistency.  Leave it overnight for some Yogurt Cheese.  Refrigerate the yogurt as you normally would.

Note:  1.  Keep a 1/4 of yogurt from your new batch to use as a starter for your next batch!

2.  No worries if there is a clear liquid on top.  That’s pure whey and is excellent when substituted for water in bread making.  Refrigerate it and use it in smoothies.   Some swear by watering their plants with it too.

3.  Sometimes I don’t even bother with the mason jar.   I have used the blue pottery bowl you see in the pictures with a smaller plate placed on top.  The results have always been excellent!

jarofcream

 

 

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Filed under Breakfast, Extra Special, Sauces and Syrups, Tutorial

Got Milk?

The only time I really drink milk is when it’s dressed up like this…

After work today I rushed home to make a batch of chocolate chip cookies for my daughters class party.  Much to my surprise, someone has been in the fridge and the chocolate chip bag has only a few morsels laying in the bottom.  I think it’s time to install the ‘fridge-cam’ that I have seriously pondered inventing.  For the amount of time I spend in the kitchen, I have no idea how my chocolate supply keeps going missing!  I had no other choice but to use chocolate chunks!

Oh my goodness, these warm cookies were so yummy with a huge glass of cold milk…. I had to keep counting them to make sure I would have enough for the party!

Super easy to make too..

Chocolate Chunk Cookies

*adapted from Better Homes and Gardens

1/2 cup shortening

1/2 cup butter (unsalted)

2 1/2 cups flour

1 cup packed brown sugar

1/2 cup sugar

2 large eggs

1 tsp vanilla

1/2 tsp baking soda

2 cups good quality semi-sweet baking chocolate, cut into chunks

1.  Pre-heat oven to 375°.  In mixing bowl beat butter and shortening until combined, approx 1 min.  Add 1 cup of the flour, both sugars, eggs, vanilla and baking soda.  Mix until well combined.  Add the last cup and a half of flour and beat for one minute.  Stir in the chocolate chunks.

2.  Drop dough by rounded tablespoon on to parchment lined cookie sheet (about 2″ apart).  Bake for 8-10 minutes, until golden at the edges.  Cool on a baking rack.

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Filed under Cookies