O.K., so I've got my microgreens and sprouts seed orders completed. Next, I'm movin' on to purchasing a yogurt maker so that I can make not only dairy yogurt but nut and seed yogurts, as well. The dairy section at the local market has good quality organic yogurts from grass-fed cows... Why bother? Freshness. Nutrition at its peak. Why this urgency to delve into these realms? I have been growing and using sprouts sporatically since the early 1970s and I've thought about purchasing a yogurt maker equally as long. I am now ready to seriously incorporate these foods into my diet in as many ways as possible. When George Burns was 100 years old, he stated, "At my age, I don't even buy green bananas." I'm not so old that I shun green bananas but, in this autumn season of my life, I am no longer putting off for tomorrow. Any suggestions of yogurt maker brands and/or features that you have and love? I am familiar with the Yogourmet brand, since it is frequently sold in health food stores and food co-ops. I know that yogurt can be made using a low oven temperature, but maintaining a safe narrow temperature window, to prevent harmful bacteria from propagating making the yogurt unsuitable for eating, causes me to be somewhat apprehensive to choose the oven method.
In the meantime, I will buy plain yogurt and flavor it. I made a Peach and Raspberry Swirls Yogurt Recipe from Ina Garten, the "Barefoot Contessa" on the food network. Barefoot Contessa... that name I like. Ah, but it is taken. I will be content as "Queen of the Meadow Blooms". In this recipe, you drain the liquid from the yogurt before adding nectar back in to achieve a wonderful fruity flavor. Notice in my photo how much liquid, in the jar on the left, is drained off from two cups yogurt. Ideally, fresh raspberries and peaches would be added, but I am making this recipe 5 months prematurely. February is not exactly the season for fresh berries and fruit such as peaches. My spirit has transitioned to spring, however, so I have gravitated to spring and summertime recipes. Just getting prepared... I drizzled the single frozen raspberry in the center of my dish of yogurt with a tiny bit of honey just to make it look more appetizing so you wouldn't need to imagine so hard how unbelievably beautiful fresh raspberries and peaches would look and taste.
Peach and Raspberry Swirls Yogurt
from Barefoot Contessa Ina Garten Serves 4.
2 cups plain yogurt
2 tbsp honey (I'm going to try eliminating this.)
¾ tsp vanilla
1 tsp grated orange zest, optional
¼-1/2 cup peach nectar
peach, peeled and diced
sliced almonds, toasted, for garnish
Line a sieve with cheesecloth or paper towels and suspend it over a bowl. (I used an unlined sieve.) Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight. (A whopping 2/3 cup liquid drained off.) Place the thickened yogurt into a bowl and add the honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency. (My first attempt, I used ¼ cup nectar and it was a little too thick. My 2nd attempt, I used ½ cup and felt it was a little thin so I’d say 1/3 cup should be just right.) One time I used a whisk to mix the ingredients together and the next time I used a blender which resulted in a smoother texture. Ina didn’t say to put the yogurt in the fridge overnight at this step, but I would suggest it if you have time. It allows it to thicken up a bit, but it’s not absolutely necessary. Fold in peaches and raspberries with a few on top, along with the almonds, for garnish.
Feb. 26, 2009
Today's mileage: 2 mile walk
Total monthly mileage: 64.5 miles
Bible reading? Yesiree.