Yogurt Pancakes

I got this recipe from www.favfamilyrecipes.com and it is yummy! Another good way to use your homemade yogurt.

For the pancakes:
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. sugar
3 eggs
2 1/2 - 3 c. plain yogurt (or 2 c. buttermilk)
1/2 c. butter, melted
2 c. all-purpose flour

Mix all ingredients. If it seems too thick, add milk a little at a time until it reaches a good "pancake batter" consistency.

The syrup recipe is pretty much the buttermilk syrup recipe I posted earlier. Using yogurt instead makes it slightly thicker.

For the yogurt syrup:
1 1/2 cups white sugar
1 cup plain yogurt
1/2 cup butter
3 Tablespoons corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

Bring first four ingredients to a boil in a large pot. Once boiling, reduce to a simmer and stir constantly for 5 minutes. Add baking soda and vanilla. Remove from stove and serve over pancakes, waffles or french toast. (The syrup will be thin-- this is normal. After it cools off a bit it thickens up. Store any extra syrup in the fridge for later use.)
**The baking soda will make it boil high so make sure you use a large pot.***

Yogurt Update

I did try this recipe with 2% milk on the last batch. It was a bit runnier than the batches I've made with whole milk; I tried adding some unflavored gelatin (without reading the instructions) and it didn't really work well. I think I'll try this again, but use powdered milk to thicken it up instead of the unflavored gelatin. (or I'll try using the gelatin correctly...)

I'll update again after my next batch, which may be awhile - soccer season just started and I'm crazy busy!

Crockpot Yogurt, because you asked...

Take this:

Put it in this:

To make this:

Yummy, creamy homemade plain yogurt made in your crockpot!

I know Karen posted a great yogurt recipe here, but I'm an absolute chicken when it comes to measuring temperatures with a thermometer. I go for easy. Seriously easy.

Here's the secret recipe, which I adapted from the one found here. You can easily 1/2 this recipe for a smaller family, or one that doesn't eat as much yogurt as we do.

Homemade Crockpot Yogurt

1 gallon whole milk (I've only used whole, but this week I'll be trying it with 1%, I'll let you know)

1 cup store bought plain yogurt with live cultures (or if you've made it before keep a starter)

frozen/fresh fruit for flavoring

crockpot

blanket or large towel

I typically start this process mid-afternoon. This allows me to do all the steps before I go to bed and I wake up to a crockpot full of nice creamy yogurt. Trust me, it's the best way - unless you want to get up really early.

Turn crockpot to low.

Pour milk into crockpot.

Cover and cook on low for 3 hours.

Leaving the crockpot lid on, unplug crockpot and let sit for 3 hours.

After 3 hours scoop out 4 cups of the milk and stir in one cup of yogurt starter/store-bought plain yogurt.

Pour mixture back into the crockpot and stir.

Put lid back on crockpot, leave it unplugged, and wrap the entire crockpot with a heavy towel or blanket to insulate.

This is where you can go to bed for 8 hours...or you can just wait.

After 8 hours you'll have yogurt. Easy, eh? It is thinner than store-bought yogurt, but it has all the same nutrients with less of the bad stuff, like sugar. If you want, you can add a packet of unflavored gelatin after you add the starter to thicken it up more. You can also try adding some powdered milk to thicken it.

You can blend fruit into the yogurt after it sets up. I keep mine plain and add flavorings upon serving it.

The yogurt will store in the refrigerator for 7-10 days. Remember to keep 1 cup for a starter.

Summertime Treats

Yogurt Popsicles
1 package (4-serving size) fruit flavored gelatin
1 cup tap water
1/2 to 3/4 cup sugar
3 cups plain yogurt (homemade is fine)
Molds, Sticks, Freezer
Heat the water until it is boiling. You can do this on the stove or in the microwave. Stir it the flavored gelatin. Stir and Stir and Stir. Add the sugar. Keep stirring until the fluid is clear and everything is dissolved. This may take a full 5 minutes of stirring. Add the yogurt and beat until the mixture is smooth. Pour into molds and freeze.



Fudgesicles
3 eggs
2 1/4 c. sugar
3 Tbs. cornstarch
1/2 tsp. salt
1/3 c. cocoa
2 c. water
4 1/2 c. milk, heated
1 tbsp. vanilla

Beat eggs, add rest of ingredients. Mix well. Pour into plastic popsicle cups and freeze.


Here's my tip: If you do not have molds you can pour into an ice cube tray. Cover with aluminum foil and poke toothpicks down each center. The foil will help hold the toothpick straight in the center.

Whole Wheat Blender Pancakes

This is a great recipe for those who stored wheat because we are supposed to for food storage, and then realized that you don't even have a wheat grinder. It's also a good recipe to use your homemade yogurt in! My grandmother wrote a wheat cookbook and was always experimenting with wheat. I like to do the same, unfortunately my husband isn't a wheat fan. He liked these though!

WHOLE WHEAT BLENDER PANCAKES

1 overflowing cup of white wheat kernals
1 cup milk
1/2 cup plain yogurt
1/2 cup oil
1/2 teaspoon salt
3 Tbs sugar or honey
1 Tbs baking powder
2 eggs

Combine wheat and milk in blender and blend for 3 minutes.
Add yogurt and blend for 2 more minutes.
Add remaining ingredients and blend just until mixed.
Pour thin batter onto hot griddle to form pancakes.

Homemade Yogurt

Homemade Yogurt is a great source of calcium, magnesium, protein, and other essential vitamins, whose active bacterial cultures aid in digestion. You can make yogurt at home for a fraction of the price, it tastes better and is better for you. Do I have your attention yet? It's easy! All you need are three ingredients.

First, a yogurt starter. You can buy acidophilus yogurt starter at a store or you can just use regular yogurt, like I do. Just read the back to make sure it really does have live cultures.

Second, milk. I just used powdered milk and water, although it is thicker if you use whole milk. If you use store bought milk omit the water and change the powdered milk to 1/2 cup and add 1 quart of purchased milk.

Homemade Yogurt

3 3/4 cup warm water

1 3/4 cup instant dry milk powder

2-4 Tbs yogurt

In a pot combine warm water and powdered milk. Stir until combined. Turn heat on low-medium and stir occasionally until it reaches 180 degrees.

Remove from heat and let cool until it reaches 115 degrees. (This is important or else it will kill the good active cultures.) After it has cooled to 115, add the yogurt. Stir until disolved.

Meanwhile, preheat your oven to "warm".

Place yogurt mixture into a sterile container (a heavy non-metal material like glass works best) and place in oven. Turn oven off. Check the temperature periodically to keep it at about 100-115 degrees. (An oven thermometer is cheap if you don't have one).

Now all you do is let it sit in the warm dark oven for 5-8 hours (depending on how sour you like it). When it is thick, stir and place in the fridge until chilled. It will last for about two weeks.

That's it! Remember to keep a few tablespoons to use for your next batch. You can even freeze some in a ziplock bag or ice cube trays for when you're ready.

There's just something satisfactory about making your own yogurt. The first time I made it I was so excited... then I wondered what I was going to do with all this plain yogurt. The possibilities are endless! I even added 1/3 cup plain yogurt in place of milk and butter to my kids boxed macaroni and cheese. My kids love it mixed with applesauce. I like it on top of fruit with granola and honey. You can use it in place of buttermilk, sourmilk and sour cream in most recipes. Mix it with equal parts mayonaisse for a lighter and tangier flavor. Think of smoothies, jellos, dressings and popsicles.... don't worry, recipes will follow! Don't forget Brooke's Yogurt Yeast Rolls. Another idea is Yogurt Cheese.

Yogurt Cheese Recipe

Line a cheesecloth or coffee filter in a colander and place inside a bowl. The bottom of the colander should not touch the bowl. Pour yogurt into the cloth and place in fridge overnight. The whey will seperate from the yogurt and drain into the bowl leaving the yogurt very, very thick. You can now use this like cream cheese! 1 qt of yogurt makes about 1 1/2 cups of cheese.