Yogurt Maxing

Yogurt

• 1 gallon milk (best quality you can find)

• 1 cup plain yogurt with live cultures (check the ingredient list)

1. Pour the milk in a pot at heat to just under boiling 200F. Stir frequently to ensure the bottom doesn’t burn.

2. Turn off the flame and wait until the milk cools to 110F. Stir every once in a while to prevent a skin from forming

3. Mix a little bit of the milk with the yogurt to thin and the pour into your pot. Mix until integrated.

4. Cover the pot and wrap in a towel. Place into your oven (turned off) with the oven light on for 4-6 hours. You can also allow the yogurt to go for 8-12 hours for a tangier flavor.

5. Remove the pot from the oven and drain the whey in a sieve lined with a a cheese cloth over a bowl. Save the whey to use for smoothies, or muffins.

6. The yogurt can be used at this point if desired. If you would like to add sweetener to the yogurt or a flavor now would be the time to add it in.

7. You can also refrigerate the yogurt to further solidify or drainfurther to thicken.

8. To drain further, place the lined sieve into a container to drain in the refrigerator overnight up to 48 hours. The longer it drains, the thicker it will get. Enjoy with toppings below.

Rose Petal and Chocolate Chunk Granola

• 3 cups oats

• 1 cup chopped pecans

• 1/2 teaspoon salt

• 1/2 teaspoon cardamom or cinnamon

• 1/2 cup dried cherries or crasins

• 2 tablespoons dried roses

• 1 teaspoon rose water

• 1/2 cup honey

• 1/2 cup oil

• 1 egg white

• 1 cup chocolate chunks

1. Mix all the ingredients besides the chocolate chunks on a sheet pan.

2. Bake at 350F for 35-40 minutes stirring every 10 minutes.

3. Allow to cool before adding in the chocolate chunks.

Stone Fruit Compote

• 1 lb stone fruit (peaches, plums, apricots etc)- pits removed

• 1/2 cup brown sugar or coconut sugar

• A pinch of salt

• 1 tablespoon vanilla

• 1 teaspoon cinnamon

• Juice of 2 lemons

1. In a large pot add all the ingredients besides the vanilla.

2. Bring it to a boil and then reduce to a simmer. Stir frequently to prevent burning.

3. When the fruit has broken down and the mixture is thick enough to coat the back of a spoon remove from the heat and stir in the vanilla.

4. Cool before using.