Greek Yogurt

I LOVE Greek yogurt. That's my confession. I'd eat it 3-4 times a day if it wasn't almost $1/cup. Hubs is NOT impressed with the price, but I need the protein because of the bypass, and I STRONGLY DISLIKE regular yogurt. It's just nasty, and also doesn't have enough protein anyway.

So I found this delightful blog about freezer meals (which I also want to spend some time learning to do- I've wanted to for years, and I've decided I just have to MAKE time to do it- the time will not be presenting itself any time soon). Anyway, the link to her blog is here: Freezer Meals for Us. Perusing through there I found her recipe and ideas for homemade yogurt. I knew you could make regular yogurt- but I'm ECSTATIC to find out you can make the Greek version as well!


Greek Yogurt

8 cups low fat milk

1 cup dry powdered milk

2 tablespoons plain Greek yogurt


Add 1 cup dry powdered milk to 8 cups low fat milk in a saucepan on high heat.

Bring to almost a boil and then remove from heat. Cool the milk to 115° degrees F and then add 2 tablespoons of plain yogurt.

Pour into containers (any plastic or glass container will work.) Cover the containers with foil or they will form a film on the top.

Place in the crockpot for 5 hours on warm. My crockpot maintains a temp of 115°-118° F. A yogurt maker would keep it at 115°, so I’m going with the crockpot. Do not bump or open the crockpot while the yogurt is incubating. When finished refrigerate. The you just serve with an added sweetener: Stevia, honey, fresh fruit, or pie filling (strawberry preserves….). You can also use the yogurt as a substitute for sour cream and to use as a base for dips. Yield: 8 cups

I’m so excited I can’t wait to try it!!!

Comments

Post a Comment

Popular posts from this blog

Monterey House Candy (Leche Quemada - Burnt Milk Fudge)

I've searched for this recipe for literally years. They used to give to away at Monterey House in Dickinson, TX. I've made countless pans of what usually turns into semi-burnt caramel. I did find this exact candy at Las Palmas here in Springdale, but they seldom have it. They don't have a recipe. They claim they GO TO MEXICO and buy it from someone there, and bring it back?! Seriously useless. But here it is- someone from Dickinson gave out this recipe and I'm going to try it. You may all get some for Christmas this year if it works out. And if you don't absolutely LOVE it, please just send it back and I will eat it- somehow. NEVER LET IT GO TO WASTE!!! 5 pounds sugar 4 12-oz cans evaporated milk 1 12-oz can evaporated goat’s milk (or substitute evaporated milk) 2 cups light corn syrup 1 tablespoon salt 1 tablespoon Mexican vanilla extract 4 tablespoons butter I N S T R U C T I O N S Put sugar, evaporated milk, evaporated goat’s milk, corn syrup and sa...
Read more

No Fail Sugar Cookie Recipe

I found this on Soul Kitchen's blog last week, but every time I open thatblog it jams up my computer, so I'm posting it here. I found some snowflake cookie cutters (finally!) and Dball & I are going to make this recipe for our family and friends. We may even ship it to folks- don't know how that will go! No Fail Sugar Cookie Recipe 6 cups flour 2 cups butter 2 cups sugar 2 eggs 1 TBSP baking powder 2 tsp. vanilla extract 1 tsp. salt Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well. Chill for 1 to 2 hours Roll to desired thickness (I like ¼ inch) and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 8-dozen 3" cookies. Royal Icing 2 tablespoons meringue powder 1/4 cup water About 2 cups confectioners' sugar 1 teaspoon flavoring such as vanilla, lemon, orange or almond (optional) It'...
Read more

My Version of Homemade Taco/Mexican Seasoning

There's a lots of these around, so I made up one of my own. We really like it, so I'm trying to get it all documented so we can re-make it when we run out. Angie's Homemade Mexican Taco Seasoning 1 TBSP Garlic Powder 1 TBSP Onion Powder 1 TBSP Himalayan or Sea Salt 1 TBSP Cumin 1 TBSP Crushed (dried) Cilantro 2 tsp Chipotle Chile Pepper powder 1 tsp white pepper (powder) I use the crushed/dried/powdered form of all of these because I put it in a glass spice jar and shake it on stuff. 
Read more