Sunday, December 8, 2013
By Wendy Almeida / Assistant City Editor
(Continued from page 1)
You can see this recipe step-by-step, with pictures, as Wendy teaches Shannon Bryan how to make yogurt for her Pans on Fire blog.
• Fruit should not be added to homemade yogurt until after it is incubated and ready to eat.
• I use powdered vanilla bean because it is cheaper than an actual vanilla bean, and my family doesn't care for the faint alcohol taste of liquid pure vanilla extract.
• To make Greek-style yogurt, use a strainer lined with muslin and fill with yogurt. Put the strainer into a bowl and set in the refrigerator for about two hours. Scoop out the drained yogurt and add to single-serving containers. This method works for homemade or commercially processed yogurt. And if you have a dog, the drained liquid is a great healthy treat for your canine friend.
• To make frozen yogurt, add two cups of drained Greek-style yogurt along with one cup of milk, one cup of frozen fruit and two tablespoons of jam into a blender. Blend until smooth and pour into single serving containers (smaller containers freeze more quickly and minimize crystallization). Then place containers in the freezer overnight. My daughter packs one of these in her lunch box and by the time the lunch hour arrives, her container is a slush consistency, which she likes.
Assistant City Editor Wendy Almeida can be contacted at 791-6334 or at: email@example.com