Breakfast chez nous: homemade organic yogurt. Excuse me while I jump up and down and spit nickels, folks. I made yogurt! It was like magic, no joke. (Did I mention I'm a cheap date? Did I need to mention I'm a cheap date?) I used Avivah's tutorial and made a GALLON of yogurt for less than $6. (Compared to the $3.69 32 oz. tubs of Stonyfield Farms that my creepies suck down in one sitting, that's very, very good. ) And, as an added bonus, it's ambrosial---as in, "really, really yummy." The part of the process that I had to stay awake for took a little over an hour, which was fine, because it gave me a chance to check out a bunch of creative spaces when I'd normally have been dead to the world. It was me, a pot, a lid, a candy thermometer, and a gallon of organic milk. Heat, cool, stir, sleep, eat. That's it, in a nutshell. We used it to make Pink Drink this morning, and had lots of happy little breakfasters. Here's the 'recipe':
Put all of your ingredients in to a big bowl and use an immersion blender to reach the consistency you prefer.
- yogurt (1 cup per serving)
- frozen strawberries
- flax oil (1 tb. per serving)
- wheat germ
- rice milk (1 cup per serving)