I’m taking the bull by the horns so to speak. I haven’t been getting along with breakfast for some time and I aim to rework that this year.
Join me in my quest to find 52 Fresh Breakfast Ideas that don’t leave me feeling heavy or my family still hungry.
We may revisit dishes you already know or find some new favorites but my goal for 2014 is a new appreciation for breakfast.
This week (week 28) I was inspired by Cultures for Health.
Okay first of all I’m not overly enamored by yogurt. This is the truth. In all it’s plainness I can leave it but doctor it up? Make a sweet or savory dish from it? I’m all yours.
Maybe this aversion to plain yogurt is due to my cultural background or some other personal reason. Be that as it may it’s most milky things that don’t necessarily appeal to me unless they’ve been doctored a bit.
It took a long time for me to eat cheese. I still can’t stomach macaroni and cheese, plain yogurt makes me want to gag but add some fruit, maybe some cereal or turn it into a dessert or salad dressing and I’m all there.
Okay I said that already.
So my weirdness out the way I know that yogurt is good for you and helps with digestive health and I want that. My mom of the delicate system has been talking about eating more of it and got my husband on the bandwagon to ingest more yogurt. I think it’s a good idea and I need to play my part.
Yogurt, good and bad store bought versions, are not cheap. My husband has been lugging home about $10 worth a week! That’s a bite to our new grocery budget.
Wouldn’t it be better if I could make it? A little investment in a machine and some culture (oop got that for free!) and I could be on a roll!
A little bit like I was with sourdough bread (forgive me oh frozen starter I’ll come back to you soon).
So that’s a no brainer and actually something I have wanted to do for a long time.
So I started off by getting the whole family involved in picking a yogurt culture.
I had no idea there were so many. Cultures for Health tries to make it easy by telling you what kind of yogurt each culture will make. It’s still difficult because really you want to try them all.
We fluctuated back and forth between Bulgarian and Viili. Bulgarian won in a game of rock, paper, scissors so that is what is on it’s way to our door.
Knowing the culture will take a little time to come to us we went ahead and ordered our Euro Cuisine Yogurt Maker (Amazon link).
I also still have some yogurt starter that my best friend gave me, ahem, a few years ago. It’s been sitting in the freezer all this time and I was willing to sacrifice some milk to see if it still worked.
Well here’s the result. I smelled that yogurty smell as soon as I took the top off so I know it worked. My daughter had the first bite. She was raring to go and ate it with a little strawberry jam mixed in. I put the rest in the fridge and will be making a fruit smoothie with some farm picked strawberries for mine.
Some other ways you can use homemade yogurt besides neat (or straight up)
Cultures for Health Yogurt Starters and if you sign up for their email list you get a bunch of free ebooks including one on how to make yogurt.
Sigh! Alright I went ahead and made a Yogurt Pin Board because there is just so much you can do with yogurt!