Friday, February 11, 2011

Whole Grain Yogurt

Time to make a brief foray into recipes again for the moment...  We'll get back to seedlings soon enough.  My roommate introduced me to the idea of whole grain yogurt.  Apparently it was a favorite of hers when she lived in London, where you could get it at the supermarket.  I decided to try to make my own the other day, and I think it will become a staple in my diet from now on!  The nutty, chewy grains are a welcome new twist on the idea granola.  Try it out with whatever whole grains you have on hand.  
-Whole grains (mix and match; I used whole wheat berries, barley, steel-cut oats, brown rice, and millet)
-Spices (such as nutmeg, cinnamon, and ginger)
-Fresh fruit (this varies seasonally, but I love it with apples right now)

->  Combine equal amounts of all whole grains in a large sauce pot.  Add twice as much water as you have grains (like you would cook rice).  Add honey and spices to taste.  Bring to a boil.  Cover, reduce heat, and cook approximately 30 minutes or until all water is absorbed *trying not to peek*!  Remove from heat and allow to set about 5 minutes.  Fluff with a fork.  
Add warm grains to fresh yogurt.  Add fresh fruit as desired.  Enjoy!

~*TIP:  If you want to try to make your own yogurt, follow these simple instructions:  Scald a half-gallon of milk (at least 2% milk fat) mixed with about 1/4 cup dry milk powder on stove to about 180 degrees F.  Pour into a ceramic container (an unplugged crock pot will work) and let cool covered until temperature falls to 110-115 degrees F.  Stir some of the warm milk into about 1/2 cup of yogurt.  Pour yogurt-milk mix back into the rest of the milk.  Cover and then wrap in a blanket.  Let sit about 8 hours.  When you unwrap it, you'll have yogurt!*~

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