I got this original recipe from http://www.lynnskitchenadventures.com/2009/08/easy-homemade-berry-yogurt.html#respond. I have altered it some to suit our tastes.
Homemade Flavored Yogurt ( leave the jelly out if you want plain yogurt)
- 4 3/4 cups milk at room temperature ( do not use fat free milk, it does not work well)
- 8 ounces of high quality plain yogurt (yes this is more than most recipes, but it works)
- 10 tablespoons of powdered milk
- For flavored yogurt use:
- 1/4 cup of jelly or jam or 1/2 cup pureed sweetened fruit (I have frozen fruit already sweetened that we picked this summer)
Milk must be at room temperature! I measure it out and place it in a bowl that is covered for a few hours or heat milk to 180 degrees then cool to between 100 and 110 degrees. Once the milk is at room temperature mix together the remaining ingredients(these need to be room temperature as well) , including the jelly or pureed fruit . I find this mixes together best in a blender. I let mine sit for a while after blending as I did not want frothy yogurt. But if you are just making plain yogurt you can mix together with a whisk. I then fill my yogurt cups and heat for 12 hours. Yogurt makers are different. Adjust time according to your maker. Remove jars from yogurt maker, refrigerate, and enjoy.
Today has been a beautiful day here in Floyd. Plenty of sunshine with a good breeze. Perfect for drying clothes on the line. I love to see clothes flapping in the wind. This means they will dry quickly and will be so soft.
I tried a new homemade coffee creamer today. It is Almond Coffee Creamer. I changed the recipe some to suit our tastes. 3/4 cup powdered sugar, 3/4 cup non-dairy coffee creamer, 3/4 cup powdered milk, 1/2 tsp. cinnamon, 1 tsp almond extract. Put all ingredients into blender and blend well. I must admit I had some trouble getting it to blend together but I just keep on trying. I like almond extract in other things so I thought it would be worth trying. I do like it and think it would definitely be worth making again. I was wondering if I could use this same recipe with different extracts, peppermint for example. I’m not sure how the cinnamon would go with the peppermint though.
Enjoy your day and God bless.
Today I tried a new recipe. Gingerbread coffee creamer. I got the recipe from food.com I added 1 cup powdered milk to the recipe, as I like mine extra creamy.
- 2 cups non-dairy powdered coffee creamer or 2 cups powdered nonfat dry creamer or 2 cups powdered coffee creamer
- 1/4 cup Splenda brown sugar blend or 1/2 cup packed dark brown sugar
- 1 teaspoon ginger
- 1 1/4 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon clove
Blend well in a blender.
You will see specks of the spice in the mixture. I have already tried this recipe and I thought it turned out great. I think I really like making all these flavored coffee creamer.
I will leave you all with another fall picture.
And a sunrise picture Grace took this morning. Enjoy your day and God bless.