Weekly Recipes For Your Inbox!

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Aug 092014
 

Homemade Plain Yogurt

A couple of weeks ago, I stumbled upon an older Salton yogurt maker at the thrift shop we frequent and as I knew of someone looking for one, I picked it up for a mere $2.00. It was in excellent shape with all the pieces including the booklets for it, one containing some recipes for making different dishes with your homemade yogurt. Since the lady I picked it up for already had ordered one, I decided to keep it since I eat yogurt every morning. I do have to admit that I am not overly fond of plain yogurt and with that in mind, I made some sweetened fresh strawberries to put on top of my dish of yogurt and next time, maybe some homemade jam or some other concoction; just gotta get away from the Plain Jane taste if ‘ya know what I mean Vern………… The machine worked perfectly and now I have one quart of fresh homemade yogurt to play with, oh my!

Anyone else use one of these?

Anyone else use one of these Yogurt makers?

 

Homemade Plain Yogurt
 
Ingredients
  • 1 quart of whole, skim or skim milk made from non-fat dry milk (follow instructions but use ⅓ cup more than directed per quart. ⅓ cup of dry milk may be added to the whole or skim milk for a creamier yogurt.
  • 1 heaping tbsp of plain yogurt that you've already made, store bought or 1 package of dried yogurt culture available at most health food stores.
Instructions
  1. Place milk in a saucepan on the stove and heat until milk just comes to a boil.
  2. Cool milk until it reaches "add starter" level on the spoon thermometer (don't have a clue to the temp as this is where I had one of my *#!^ ups!).
  3. Add the the already made yogurt which is your starter and stir well.
  4. Pour the milk into the 5 serving jars, put covers on securely.
  5. Place the jars in the yogurt maker, put on the plastic cover, plug in and set the "Time-Out" dial for 10 hours later (back then it cost less than 1 cent for electricity for this operation).
  6. After 10 hours, place yogurt containers in the frig and refrigerate for a minimum of 3 to 4 hours before eating.
  7. Yogurt may be kept in the frig for several weeks.
  8. Be sure to save some yogurt to use as a starter for your next batch.

 

Yogurt...It does a body good!

Yogurt…It does a body good!

 

The booklet also says that you should not continue to use your homemade yogurt as a starter after an extended period of reusage as the quality of the yogurt will change. So get your butt out and buy a small container of plain yogurt and go from there. If anyone out there has  a good recipe for homemade yogurt, I’d love to hear from you………Have a great rest of the weekend and I’m outta here……………Enjoy!

Sep 052013
 

Meatballs With Creamy Dill Sauce

I’m thinking to myself, Selph summer is not over yet, but I want the cooler temps and the comfort food that goes along with it. If we get to go on vacation at the beginning of next month, hopefully we’ll get to see some of those cooler temps they are already experiencing. My luck will be that they will have the hottest Indian Summer they’ve ever had, and who knows the way the weather has been going in the last couple of years! This recipe is great served over hot cooked egg noodles with a nice side of steamed broccoli or even green beans! Love the taste of the dill with the meatballs…..

dill

 

Meatballs With Creamy Dill Sauce
 
Ingredients
  • ¾ lb lean ground beef
  • 3 tbsp milk
  • 1 lg egg
  • 2 tbsp dry bread crumbs
  • 3 tbsp snipped fresh dill, or 1 teas dill weed, divided
  • ½ teas prepared mustard
  • ¼ teas sea salt
  • 3 tbsp flour
  • 2 teas vegetable oil
  • ½ cup low sodium beef stock
  • ¼ cup plain low-fat yogurt
Instructions
  1. Combine the ground beef in a bowl with the milk, egg, bread crumbs, 2 tablespoons of the fresh dill or ⅔ teas of the dill weed, mustard and salt; mix well.
  2. Shape meat mixture into about 2 dozen balls and roll in flour, shaking off excess.
  3. Heat oil over medium-high heat in a skillet until very hot but not smoking.
  4. Saute meatballs in oil, browning on all sides for about 4 minutes.
  5. Add the beef stock, cover and simmer for about 5 minutes.
  6. Remove skillet from heat and stir in the yogurt and remaining dill.

 

Today is National Cheese Pizza Day and tonight  is the kickoff to the football season, so curl up with a pizza and watch the game! Oh, maybe that’s another reason I want cooler temps, GO DENVER! Enjoy……………..

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