More Food Writing
I’m now also writing on food at Simple Good and Tasty, a Twin Cities group that celebrates local food, and is dedicated to bridging the gap from farmer to consumer. I’ll be writing about every other week, but go check out the site, especially if you’re a foodie in the Twin Cities. There are some great events coming up.
My first post is about one of the most consumed food items in our house: yogurt.
Here’s the variation I’m making right now, adapted because 6yo Drake and 4yo Guppy complained the one from the article wasn’t sweet enough.
Greek-style Honey Yogurt, makes about 3 cups, or 4 3/4-cup servings.
1 quart whole, local milk
2 tablespoons Organic Valley yogurt, vanilla or plain
1/4 cup Ames Farm honey
Heat milk in top of double boiler over simmering water to just past 180 degrees F.
Cool pan in ice bath to just below 120 degrees F. Thin yogurt with a bit of the warm milk, then add yogurt and honey. Whisk to incorporate.
Keep mixture in pan or transfer to glass bowl. (I use my 1-quart Pyrex.) Wrap in dish towels and place in oven with light on. (Light will warm oven to about 100 degrees.) Do not place towels near open flame or too close to light. Leave for 4 to 8 hours.
Line a quart-size sieve with thin cloth dish towel or layers of cheese cloth. Place over bowl to let whey drain, and refrigerate at least four hours, or overnight. Save whey to put in smoothies instead of juice.
Serve as you would store-bought yogurt, with granola, cereal, or a splotch of jam. It’s rich and thick, so I use less than a cup per person. Place remainder in covered container in refrigerator. It will keep for several days.
ETA: I added a line about using the drained whey in smoothies. This has been really useful.