I am now enjoying a wonderful bowl of coconut yogurt, homemade granola, which is topped off with raspberries and mangos. Divine!
Yogurt is super easy to make. You can control the quality of ingredients and the process takes honestly 2o minutes of prep time. Awhile back I had purchased this yogurt maker- which makes things a no brainer.
The recipe goes like this. Take 32 oz. (4 cups) of “milk.” (I used a mixture of these two brands)
Place over medium-low heat and stir occasionally. When you see steam rising and small bubbles on the outer edges, turn off the heat. When the temperature lowers to 110-115 degrees Farhenhiet, add the starter. The yogurt maker provides you with a thermometer and displays “ADD STARTER” when the correct temperature happens.
The starter must have live bacteria in it to work. You can use organic plain yogurt or this handy product.
Add in one to two tablespoons and stir until mixed in. Fill the containers and turn your machine on. It’s that easy! The yogurt will warm from 10-15 hours. I always used 10 hours and it came out just fine.
After the cook time ends, you will need to refrigerate the containers for 4-5 hours before you can eat it- this helps it solidify. (The only trouble I’ve ever had with making yogurt, was when I used that really thick Greek yogurt; is always stayed in liquid form) Keep 2 tablespoons from your last container to remake another batch.
The granola recipe is from my friend Laura. I’m not sure where she got it from, but its really delicious.
2 cups whole oats
1/4 lb salted butter; melted
1/2 cup chopped almonds
1/2 cup brown sugar
Heat oven to 350 degrees. Spray cookie sheet with Pam. Toss all dry ingredients together and drizzle the butter over the top. Bake for 15-20 minutes. Let cool and break up into pieces.
Add to the top of your own homemade yogurt and enjoy!!