Homemade greek yogurt and homemade granola

For the yogurt you will need a crockpot with removable liner and a candy thermometer

Yogurt ingredients…

1/2 Gallon of milk (skim, lowfat or whole)

2+ Tbsp of plain yogurt w/ active cultures

Directions:

1.Pour 1/2 gallon of milk into crockpot and set temperature to low. Cover and leave on for 3 hours.

2.After 3 hours, check the temperature of milk. It should be 200 degrees

3.Turn crockpot off and leave for 2 1/2 hours with the cover on.

4. Check temperature. It should be 100 degrees. Be sure to let it cool to 100 degrees or you will kill the yogurt cultures.

5.When milk is 100 degrees, add nonfat dry milk or gelatin if you use skim milk. If you use other kinds of milk you don’t need to add anything to the warm milk and you can go directly to step 6.

6.Take about 2 cups of warm milk out of crockpot and stir into about 2 Tbsp of plain yogurt. You can add up to 1/2 Cup of yogurt, but more than this won’t make it any better.

7.Put milk back into crockpot with the rest of the milk and stir.

8.Pre-heat oven to warm. Put the crockpot liner with milk into the oven. Turn the oven light on.

9.Leave overnight in the stove. Do not disturb.

10. The next morning you should have yogurt. If there is liquid on top you may stir it in or strain it off.

Granola Ingredients…

4 Cups rolled oats

1 1/2 Cups nuts (of your choice…pecan,walnut, almond, etc.)

1/2 Cup packed brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 Cup vegetable oil

1/4 Cup honey

1 tsp vanilla

1 1/2 Cup raisins or any dried fruit

Preheat oven to 300 degrees. In a bowl mix dry oats, nuts brown sugar, salt & cinnamon. In a small saucepan, heat oil & honey; whisk in vanilla. Pour liquid over oat mixture and mix well. Pour in ungreased 15×10 baking pan. Bake 40 minutes; stirring every 10 minutes. Cool and add dried fruit (if you add fruit before you bake it will get hard and burnt). Store in an air tight container or in the freezer.

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