The Art of Eating Yogurt

yogurt in a crock pot

  Since finding this instruction on Ruth Soukup's blog Living

Well Spending Less, I have been making my own yogurt.

If you love plain yogurt that you can add your own good stuff to, you must try this.

It is so easy, I will never buy yogurt again.

I'm in the routine of it now and make it every two weeks usually on Monday....which my in-the-house wash day.

straining yogurt

Yum!

my setup to separate the whey from the yogurt

 You don't have to strain it.

Remember:

Little Miss Muffet

Sat on a tuffet

Eating her curds and whey;

Along came a spider

Who sat down beside her

And frightened Miss Muffet away.

my curds and whey

 The small tub stacked on top will be my starter for the next batch.

homegrown peaches with homemade yogurt

Sometimes, I just drizzle a little honey over the yogurt.

Sometimes, squeeze lemon in too. 

Sometimes I add small amount of grapenuts.

Sometimes I add fruit spread, any flavor. 

Try adding dried bananas.

 ♥

This is ART

Homemade pizza on the grill.....

...not quiet ready.

Not your Grannies biscuits

...but YUM nevertheless!

I gave this Yogurt Biscuit recipe a trial run the other day but did not have the self-rising flour that it called for. So today, I tried again. The recipe was published in a supplement, Relish, that is included weekly in our newspaper. 

3 ingredients:

self-rising flour

salt

plain Greek yogurt

I adapted the recipe to accommodate the 7oz size of Fage all natural low fat (2% milk fat) Greek strained Yogurt:

1 cup self-rising flour

3/4 teaspoon salt

1 tub (7oz) plain Greek yogurt

Whisk flour and salt in large bowl. Pour yogurt into center and mix with fork to form dough. Turn out on floured surface and sprinkle dough with flour. Fold in half and pat to 1/2 inch thickness. Flour again, fold in half and pat dough to 1/2 inch thickness. My dough yielded 10 biscuits using a 2 ¼" cutter.  Bake at 450°F about 10 minutes.

Of course, there was a method to my madness.  I bought these cute little jars of jam in Orvieto; I really meant to gift them ......sorry my friends. We sampled in Orvieto and I knew they were wonderful but I could not resist. They are from Agriturismo Valle del Tione in the valley just out of Orvieto. 

Wish you were here for breakfast friends.

♥

Hearts

We Heart potato soup

So, I don't go around looking for hearts. Sure I notice them but I'm not on the lookout for them. Really. Tonight we are having potato soup because we heart potato soup and it is raining and I just keep stuff on hand for such a soup when I haven't planned for any other thing. That would be tonight. I guess you couldn't say that I haven't planned because I'm planning it right now.

It is so delish that I thought I would share my concoction. Here is what I do:

I take a slab of sliced bacon and turn it on edge and slice through the slices about 1/4 inch apart and use about 2 inches off the slab of bacon. Are you confused? For me it is just the easiest way to dice some bacon for the pot. Throw the bacon in the pot on med heat. Dice 1/2 of a medium onion and throw into the pot of bacon cooking. Dice about 5 medium potatoes and throw them into the pot as you dice them. Each time you add a potato, stir the sizzling pot of bacon, onions, and potatoes. I like to cook the potatoes this way before adding the liquid. I think the potatoes absorb all the bacon and onion flavors. Add one can of chicken broth which is just enough to cover this amount of potatoes. I do not add water. Cover the pot and let them cook for 10 or 15 minutes until the potatoes are soft. Add one can of whole baby clams and one can of evaporated milk. Turn the heat down and then off as soon as the soup gets hot. Do not boil after adding the milk. Salt and pepper to taste.

And that's what were having.

Expect it to be delicious,

Sharon
PS this serves 2 fat people who eat a little more than they should