Homemade Yogurt

Well... I've successfully made my first batch of homemade yogurt and I'll probably never go back to the ones at the store--it is SO much better. You can add whatever fruits and flavors you'd like to this plain yogurt base. Hope you enjoy it as much as I do!

1/2 gallon milk (I used 2%)
1 c. of plain yogurt (This is for your starter--it's how you get the probiotics into the yogurt. After the first batch you can use 1 c. of your previous batch as a starter.)
1/2 c. dry powdered milk

Pour milk into crockpot. Whisk in powdered milk. Heat on low for 2 1/2 to 3 hours or until the milk reaches 185 degrees (I used a candy thermometer), stirring occassionally.

Turn off crockpot and unplug. Let set 3 hours or until milk reaches 120 degrees.

Take 1 cup of the milk out of the crockpot and put in a small bowl. Add the yogurt to that bowl. Whisk until it is mixed thoroughly. Add yogurt and milk mixture to the crockpot, stirring to make sure the yogurt is mixed evenly throughout.

Cover the crockpot well with two beach towels and let set 10 hours. Uncover and dish into storage containers. Refrigerate 8 hours before serving.


Notes: I used a little less than 1 c. of yogurt for my first batch--I used one 6 oz. container. In the future, though, I will use 1 c. of my previous batch. Also, you can freeze the yogurt so I froze 1 8-oz jar of yogurt to use as the starter for my next batch.

To speed the cooling process along you can put your pot in an ice bath for about 10 minutes until it reaches 120 degrees. Then put the pot back into the crockpot, stir in the yogurt per the directions about and cover. (This is what I did since it was 10pm when it reached 185 degrees and I didn't want to wait up for 3 hours for it to cool down).

Lastly, if you want a thicker yogurt you can add more powdered milk in the beginning or before you put it in the storage containers you can strain it.

Let me know if you have questions. I will do my best to help!

Aquacate del Chocolate

Another cheater recipe that's actually good for you!  Cyrus was very skeptical of this one and ended up really liking it.  And once again I didn't tell my dear hubby what was in these before having him lick the spoon but he liked it anyway.  Super yummy and no sugar!!  :)

1 ripe banana
1/4 c. agave nectar
1/2 tsp. vanilla extract
2 avocados, mashed
1/2 c. plus 2 Tbsp. unsweetened cocoa powder

Process banana, agave nectar and vanilla in a food processor (or blender) until smooth.  Add the avocados and cocoa powder and process until creamy.  Add up to 1/4 c. water (as desired) to make the pudding thinner.  Store in a sealed container.  It will keep for three days in the fridge or two weeks in the freezer.  Serve chilled or at room temperature. 

Black Bean Brownies

Black bean brownies have become the "new" old rave again but this recipe is different than most.  Many people think that something is "healthy" just because it has beans or greens in it, and while those things do add some nutritional benefit they simply don't make a recipe healthy.  This recipe, on the other hand, is a lot healthier than any other I've seen.  The sweetender is agave nectar which is low on the glycemic index, it has bananas (which provide potassium), beans (fiber and protein), cinnamon (good for blood sugar management) and oats (fiber, good carb).  Notice:  There's no sugar!

Now I know you're probably thinking these sound awful--and a lot of black bean brownies probably are.  Being the good wife I am, I told Patrick I would make him homemade brownies and did not tell him any of the ingredients (afterall, if he knew what was in them before he ate one he'd never even try one).  But when they came out of the oven he ate one.  Then another.  Then he told me how wonderful they were.  Then when Molly and Cyrus came home they each had one and were also very surprised.  So before you turn your nose up to this recipe, give it a chance.  It's pretty darn good! 

15 oz. can black beans, drained and rinsed
2 whole bananas
1/3 c. agave nectar
1/4 c. unsweetened cocoa
1 T. cinnamon
1 tsp. vanilla extract
1/4 c. instant oats

Preheat oven to 350.  Grease an 8x8" pan and set aside.  Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scraping sides as needed.  Stir in the oats and pour batter into the pan.  Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool before slicing. 

Note:  Rolled oats run through the food processor may be substituted for the instant oats.  If you find these brownies are too soft, add another 1/4 c. oats or flour.