Homemade Greek Yogurt

Homemade greek yogurt is so easy to make and tastes amazing! You will never go back to store bought. There are several methods, but my favorite way is to let it sit in the oven for several hours with just the oven light on. The following recipe is from Live Eat Learn and it comes out perfect everytime.

The best part, you only need 2 ingredients!!

Since we do not have a dairy animal at the moment, I went with the best milk available at my local market.

Let’s get started.

Ingredients:

4 cups whole milk

1/4 cup plain yogurt

(If using store bought for 1st batch make sure it has active, live cultures. Then keep back a 1/4 cup from each batch to start a new batch).

Directions:

  • Heat Milk: Place milk in a medium pot and heat to 185-200°F (85-93°C), stirring frequently to preventing a skin from forming.
  • Cool Bath: Transfer the pot with milk to an ice bath (I filled my sink with ice and water), to cool milk to 100-110°F (37-43°C).
  • Temper: Pour ½ cup of the warm milk into a separate clean jar or bowl. Mix in plain yogurt, stirring until yogurt is well blended. Add remaining milk and mix well.
  • Let Sit: Cover jar or bowl with a lid, wrap in a moist, warm towel to keep in heat, and place in oven. Turn on oven light to keep warm, and let the bacteria do its yogurt making magic for 4 to 8 hours (or overnight).*
  • Strain: You can eat the yogurt like this, or strain it to make Greek yogurt. To strain, line a mesh sieve with cheesecloth (or paper towels, coffee filters etc), and pour yogurt in. Place over a large bowl and let strain in the fridge for a few hours (or overnight), until it’s reach a consistency you like.

Recipe from Live Eat Learn

Make sure to keep the whey when you strain it. It is a great source of protein and there are so many amazing uses for it.

I like to store my yogurt in a clean mason jar in the fridge, but any airtight container will do.

If you try this recipe, let me know what you think. What is your favorite way to make yogurt at home?

Sunday In The Kitchen

Spending Sunday in the kitchen. Canning beans, making dog food, infusing oil with herbs for salve. While it looks messy, my heart is at peace. I am finding joy in slowing down and providing for my family in a way that is healthier, sustainable. I am learning skills to pass down to my kids and grandkids. God is truly blessing me in this stage of life and I am grateful.  What is bringing you joy and gratitude in your life now.

Bell Pepper Eggs with Fresh Queso Blanco

I made cheese last night, which I was super excited about. I used it on fajitas that also had cilantro from the garden and homemade salsa. So this morning it seemed fitting to use it again. I fried avocado with bagel seasoning mix. I cut a bell pepper into slices to cut cook eggs in. Diced the scraps and added onions, sweated those down. Air fryed some some hash browns. Assembly: hash browns, peppers and onions, egg in pepper slice. Toppings: fried avocado, fresh queso blanco, cilantro.

Throwback Thursday- Everything Pumpkin Spice

It is a beautiful fall day here in SC. You know what that means…Pumpkin Everything! So let’s throwback to my Pumpkin Spice Coffee Creamer and Pumpkin Spice Energy Bites!

It was so fun to look back at this post. The new little pup is now a full grown 7lb dog who avoids mornings at all costs.

Our little Finn

And now we have 2 new girls. Velma and Skye. We have had them a month and their training is going great! We know they are going make awesome livestock guardian dogs.

Besties Velma and Skye

You can grab both recipes in the orginal post here https://wp.me/p8hMof-jf

What is your favorite pumpkin recipe? Is there a pumpkin recipe that you have been looking for and want me to post it here? Let me know!

Strawberries With Mint and Lime

Sunday’s I love to spend the morning trying new recipes and creating a delicious brunch.

We bought some beautiful duck eggs at our local farmers market to enjoy this morning.

If you have not had duck eggs, they are pretty amazing. They have thick, hard shells. Vibrant yellow yolks and are super creamy.

Look at those yolks

A couple weeks ago, we went strawberry picking with our grandson so we have a bunch of sliced strawberries in the freezer.

Perfect to top some waffles. I used a a gluten free box recipe, so use your favorite recipe.

This would also be delicious on some ice cream or I am going to use the leftovers on some bread pudding I am making for dessert tonight.

To wrap up this delicious brunch, I topped the duck eggs with fresh parsley from the garden and grabbed some fresh mint for the strawberries.

If you do not have a lot of space for growing, herbs are great for container gardening and are a great place to start. Having fresh herbs on hand just elevates all your dishes.

Parsley

I thawed out some strawberries, mixed in fresh lime juice, powdered sugar and mint. Topped our waffles with our favorite bourbon aged syrup, then the strawberries.

The best syrup
Duck egg with fresh parsley and waffles with strawberries and leftover pork tenderloin slices.

Poured a mimosa and had a wonderful, relaxing brunch at home with fresh, local ingredients. What is your favorite brunch?

Strawberries with Lime and Mint

Recipe:

One cup of sliced strawberries

(Fresh or thawed from frozen)

Juice of half a lime

1 Tsp powdered sugar

1 Tbp fresh mint (plus extra to garnish)

Mix all ingredients together in a bowl and let sit for 5 min. Serve as a topping to favorite brunch item or dessert. Store leftovers in the fridge.

Pumpkin Cinnamon Bun French Toast

Pumpkin Cinnamon Roll French Toast

My Trader Joe’s find this week….Cinnamon Bun Spread! So I knew right away French Toast would have you happen this weekend!
I had some canned pumpkin in the fridge, so this delicious breakfast was an easy, delicious weekend treat.

1 serving:
2 slices gluten free bread (or your favorite bread)
1 egg
1 tsp Pumpkin puree
1 tsp Cinnamon
1 tsp Pumpkin pie spice
2 Tbsps almond milk (or your favorite milk)
Toppings:
Cinnamon Bun Spread
Powdered Sugar (optional)

Combine egg, pumpkin, spices and milk. Soak bread in mixture. Pre-heat skillet to med-high heat. Melt butter or add oil or oil spray to prevent sticking. Place soaked bread in. Cook until golden brown (about 3 min) flip and cook other side.

Top with Cinnamon Bun Spread and Powdered  sugar and enjoy.

Meatless Monday Fried Rice

Meatless Monday recipe. When meal prep and meatless Monday meet.

This is great for breakfast, lunch or dinner.

1 cup of pre-cooked rice
with peas and green beans
1/2 cup of sautéed asparagus
Gluten-free soy sauce
Nutritional Yeast
2 eggs scrambled
Everything Bagel Seasoning

Add rice, veggies, soy sauce and nutrional yeast in a skillet. Warm through (3-5minutes)
Add eggs and cook through (another 2-3minutes) Top with bagel seasoning and hot sauce if wanted.

Black Bean Stuffed Potatoes

Happy National Bean Day!
To celebrate I made black beans from scratch then made stuffed baked potatoes. Mine had plant based meat crumbles and my husband’s had bison. Then black beans, cheese, cilantro, tomatoes and of course, tapatio.

What was on your evening menu?

Veggie Snacks

Veggiefied Football Snacks

1st day home from vacation. Watching football and playing in the kitchen.

1st attempt at gluten-free onion rings….need to play with the recipe a little bit more. My kale chips never disappoint.

Only 3 ingredients: kale, olive oil and cajun seasoning. Baked at 425 in the convection oven for 5 min, flip cook 1 more min.

How do you cook your kale chips? Oven or air fryer?