Yogurt Everything - Everything Yogurt!

Oh, now I've gone and done it!  I just had to make yogurt.  Now I have to try all kinds of flavors mixed in with that yogurt!  Last night I had a little snack of yogurt with mixed berries and just a drizzle of real maple syrup.  Amazing!  This morning I am having pumpkin pie yogurt.  Another great option!  And seasonally appropriate!

I don't like things real sweet, so if this isn't sweet enough for you, you can add a little bit of maple syrup to it and I feel quite sure it would be ab-fab!

First, make yogurt!  You really need to do this a day in advance because it's a long process. It isn't time consuming on your part.  It just takes a long time for the milk to become yogurt.  I made yogurt yesterday, starting in the morning, and we had yogurt in the evening.  And now again for breakfast!


Pumpkin Pie Yogurt

1/2 cup plain yogurt
1/4 cup pumpkin puree
1 tsp pumpkin pie spice
maple syrup, to taste (optional)
Chopped pecans (optional)

Mix yogurt and pumpkin together in a bowl.  Stir in spices.  Stir in maple syrup, if using.  Sprinkle with chopped pecans!

Yogurt Making... it really is easy!

I made yogurt today, for the first time ever!  And I would call this escapade a success!  I was pretty reticent because I didn't want to screw it up and waste 1/2 gallon of milk.... but as it turns out, I had a 1/2 gallon that was coming up on its expiration with no sign it would be used. And the only ingredients you need are 1/2 gallon of milk and 1/2 cup of yogurt with live active cultures. I used Fage plain Greek yogurt.

Off I went to try this out.  The worst part (for me) was having to stir the milk as it heated.  I have never had the patience for that, but I persevered.  Stirred and stirred, gently, while I waited for the thermometer to reach 200F.  Finally got there... well pretty close.... then I just followed the rest of the directions in the recipe.

Here is the link to the full recipe.  How to Make Yogurt at Home

I was really nervous about putting the pan in the oven (turned off), and whether it would be warm enough.  So I decided to turn the oven light on while I was heating the milk.  I could actually tell that it was a little warmer in the oven after the light had been on a bit.  My pot isn't super heavy, so I set it in an insulated bag used for another baking dish.  The directions say you can wrap it in towels if you like.  I'm sure either way works.

My niece does this overnight but I knew I would have plenty of time today, so I made it in the morning and let it sit in the oven for about 6 hours.  When I took it out, it was still warm!  I strained it for a couple of hours through a thin tea towel set in a colander (because I couldn't find cheesecloth at the store today).  It was really nice and thick when I scooped it into the container.  When we eat yogurt, we typically used plain and add fruit and/or honey to each serving.  But I have been told by a pretty reliable source that you can mix in honey, maple syrup, fruit, etc. and freeze individual servings if you like.

Since it was still warm, the taste was a little different, but it was definitely good!  I was pretty surprised and happy with how it turned out.  So, if you have been dragging your feet on trying this.... don't wait any longer!  It takes a lot of time, but most of that is just letting it sit in the oven or letting it strain.

So what are you eating today?  Be sure to Keep it Clean!

Caramelized Figs

I picked up a couple of pounds of fresh figs yesterday... without any idea what I was going to do with them!  For a planner like me, that is kind of unusual.  But they just looked so beautiful, I couldn't go home without them.  I ate a couple with a piece of cheese.  What a wonderful snack!

This morning I woke up way too early.  MR said he will be making blueberry pancakes, but as I sat in the kitchen enjoying my morning cuppa, the figs kept calling my name.  So I made breakfast!  The pancakes will have to wait.

Caramelizing figs is quick and easy.  And you can keep them in the fridge for a couple of days too.

Caramelizing Figs

Caramelized Figs and Greek Yogurt

1/2 pound fresh figs, cut in half, stems removed
1 TBSP honey
2 cups Greek yogurt
Sprinkle of cinnamon

Warm honey in a skillet on medium heat.  Place figs face down in the honey and heat for about 5 minutes.  In a bowl, mix a sprinkle of cinnamon into the yogurt.  Transfer figs and liquid from skillet to yogurt dish.  Drizzle with additional honey if desired.  Serves 4.