by Joshua Speaks
Remember a while back, I shared with you my recipe for DIY Homemade Yogurt? I couldn't believe then, how simple the process was, and how much I loved the idea of making this creamy, tangy staple for my family. I've pretty much got the process down to a fine science now, making it faithfully every Sunday evening before bed, and waking up to the magic of fermentation each Monday morning. If you're making it too, you might find that you end up with more yogurt than you know what to do with, so I'm sharing with you some of the ways we enjoy this 2 ingredient gem.
Use it in smoothies or smoothie bowls, with overnight oats, or on its own with nuts and honey or a swirl of jam. Figs, honey and pistachios are my current morning favourite. If you process your yogurt in small jars, breakfast to go is made even easier.
One of my most loved uses for extra yogurt. There are endless options for Homemade Frozen Yogurt that don't require an ice cream maker and you get the added pleasure of knowing exactly what ingredients are in there. Here's one of our summertime, or anytime, favourites. Peanut Butter Chocolate Chunk Frozen Yogurt. You're welcome.
If you've made and drained homemade yogurt, the remaining whey (the leftover liquid) can be used instead of water in bread making recipes. Yogurt is also an easy substitution, cup for cup, for sour cream in most cake recipes. This Blueberry Buckle Coffee Cake from King Arthur Flour, is one of our family favourites (I use 1/2 cup of yogurt and 1/4 cup milk in the batter).
When you drain yogurt overnight or for several hours, the result is yogurt cheese. It's thick and tangy and has almost the consistency of cream cheese. You can add fresh herbs and seasonings to flavor this easy spreadable cheese or eat it plain. It's delectable when spread on Rye Crisps with apple slices and pumpkin seeds (a drizzle of honey is super too!).
Did dinner company arrive at the last minute? You can throw together a super quick Eton Mess in no time flat. Mix some thickened homemade yogurt with macerated strawberries (or strawberry sauce) and crushed meringue nests. Layer in a dessert glass with fresh berries and cream.
Now that I'm using my own yogurt I don't think I'll ever go back to store-bought again. I have the comfort of knowing exactly what's in it and I can flavor it to my own liking. I'm curious to know, do you make your own yogurt? Is it something you might be willing to try?
Happy baking friends,
About Joshua Speaks
Can’t think of a day that that Josh didn’t have a beer or two. Be it a long day of work or of nothing. Sometimes, it is a few packs even. Especially when there are familiars over.
His fridge is packed with beers: Heineken, Corona, Guinness, Budweiser, and all other wierd brands in between. He had to get a secondary 30 cu. fridge off Craigslist for more beer storage.
Sometimes he wonders if a day truly starts only after the first sip of beer for the day. Enough talk about Josh and his passion; that’s the reason for this beer blog and related items. Feel free to hit on him. Start with something like: “hey beer head!” You got the idea!