Category

Breakfast

April 27, 2013

Making Homemade Yogurt

I think I have quite possibly stumbled upon the most perfect yogurt in the world.
I owe my gratitude to Roller Mill Farms  who posted the recipe not long ago.
And, oh my, it is simply creamy, delectable, full of good bacteria to help balance flora in your gut, and
irresistible.

 There are so many reasons to love real yogurt. By making your own, you ensure that you are indeed including live, active cultures that are quintessential to a healthy belly.
You can also flavor it to your palate and even make it sugar free!
Homemade Vanilla Yogurt
1 gallon organic whole milk
3 TBS. yogurt with LIVE CULTURES to use as a starter {I used vanilla Tillamook brand}
3 TBS. real vanilla extract
stevia or honey to taste
4 sanitized quart canning jars with lids
~~~~~~
Heat your milk in a heavy stainless steel pot to 180 degrees, stirring constantly.
Remove from heat immediately…don’t let it cook long at 180….it will have a different taste if you do.
Put pot in sink of ice water and cool milk to 120 degrees.
Add starter, vanilla, and honey or stevia.
I usually taste the batch to see if it is sweet enough.
Whisk milk until ingredients are thoroughly incorporated.
Heat oven to 200 degrees, then turn off.
Fill jars with milk, seal, and let sit in oven for 8 hours.

You will want to heat the oven to 200 degrees again after 4 hours, and then turn off.

DO NOT DISTURB the yogurt…or try to “check on it.”
After 8 hours, remove from oven and put in refrigerator until completely cool.
My yogurt always turns out creamy and thick.
If you want a Greek style yogurt, simply pour into a colander lined with 2 layers of cheesecloth or a coffee filter.
Strain off the whey for 15 – 30 minutes.
The longer you strain, the thicker the yogurt.
If you have lumps you can’t get with stirring, you can use an immersion blender to smooth it out.
Don’t forget to keep 2 tablespoons yogurt starter for the next batch.
 You can even freeze the starter!
* For plain yogurt, emit sweetener and vanilla.
For fruit flavors, be sure to add after the yogurt is made, before enjoying it.
The possibilities are endless…
Yogurt pairs so well with crunchy,homemade granola.
What a healthy little breakfast when you are in a rush.
Have you tried my granola recipe?
It is divine….click here.

For the crockpot method of making yogurt, click HERE.
Happy yogurt making!
Enjoy!
~Julia

October 3, 2011

Pumpkin Cinnamon Rolls

The kids picked so many pumpkins from our garden yesterday.
It put us in the mood for a pumpkin treat, so I whipped up this delicious recipe for breakfast this morning.
I used the last of my frozen pumpkin puree…tutorial coming later this week:).

Pumpkin Cinnamon Rolls

Recipe from Lisa Pearson at Simply…This, That, And the Otherwith some adaptations:).


¼ cup water

1 Tbsp. yeast

½ cup milk, scalded

¼ cup sugar

¼ cup unsalted butter

1 tsp. sea salt

¼ tsp. cinnamon

½ tsp. nutmeg

¾ cup pure pumpkin {no spices added}

4 cups flour

Directions:
In bowl of stand mixer, combine warm water and yeast.

In 2 cup measuring cup, scald milk in microwave.

Add sugar, butter, salt, cinnamon and nutmeg. Stir.

Pour milk mixture in with yeast mixture.

Add pumpkin.

Using dough hook, turn on machine and add flour gradually.

Mix until dough all comes together.
Remove dough from bowl and grease bowl.

Place dough in greased bowl and cover. Let rise for 1 hour.

On Roulpat or floured surface, roll dough out into a rectangle.

Spread with ¼ cup unsalted butter, room temp.

Sprinkle with SUGAR MIX {1 cup brown sugar, 2 Tbsp. cinnamon, ½ tsp. nutmeg}

Sprinkle with ½ cup semisweet chocolate chips.{OPTIONAL}

Roll up like a bug in a rug. Pinch seam together.

Cut in 1 ½ inch intervals. Place in prepared pan.

{You may place them in a 9×13 or in two pie plates}

Cover and let rest for about 20 minutes

Bake at 350 for 20 minutes.

Remove from oven and let sit for a few minutes.

Drizzle with glaze.
Serve while warm!

Glaze:
2 cups powdered sugar
4 Tbsp. milk
1 tsp. pure vanilla extract
Stir until drizzly.

Enjoy~


Julia