Homemade yogurt

Homemade yogurt anyone? Here’s a recipe you’ll love, because you made it, it’s easy, cheaper and because it really is better than the one from store.

Ingredients:

For a 16oz jar

1.Milk -16oz

2.Yogurt -1 tbsp(with live cultures)

If you want to make this Maple yogurt just add 2tbsp in the jar.

Bring milk to boil on midum high to 210°F-240°F. Stir consistently so milk doesn’t stick to the pot and burn. When milk starts boiling, boil for 1 min and remove from oven.Let it cool to 110°-120°F, about 20 min. In the meantime in a jar put a table spoon of yogurt, the yogurt must have live active cultures. There will be a film forming on top of the milk during the cooling, just remove it with a fork. After cooling the milk, pour in the jar and stir quickly, close the jar, you can wrap it in towels (anything to keep it warm) and put it inside a pot and cover with the lid, leave in the microwave overnight, and in the morning you should have yogurt.

• The yogurt must be wrapped in something and left somewhere warm. The trick is to let it cool very slowly, if it doesn’t it won’t work.

• If the milk sticks to the pot try not to disturb the bottom, just pour the milk slowly, you can also use sieve.

Lemon Poppy Seed Pancakes

Today’s breakfast was a muffin recipe turned into pancakes! All I had to do was add 1/4 cup of milk and stir well. You can make it in the afternoon or evening for the next morning and just leave it in the fridge. Make sure the next morning you leave it at room temperature for about an hour and stir well before starting. I’ve shared the muffin recipe here not long ago. Follow the link below for the recipe. Don’t forget to add 1/4 cup of milk.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

If you want something different for breakfast, these lemon poppy seed muffins will bring some interesting and fresh flavor to your morning. Whenever my kids are tired from pancakes, french toast or egg sandwiches, or just toast, they really enjoy these muffins.

Ingredients:
• 2/3 cup sugar
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup sour cream
• 2 eggs
• 1 tsp vanilla
• 1/2 cup unsalted butter, melted and cooled
• 1 tbsp poppy seeds
• 2 tbsp lemon juice
• 1 tsp lemon extract

Start by mixing the sugar with the lemon extract and lemon juice,mix good. Add eggs one at a time, and mix well after each addition. Add the melted and cooled butter and mix well again, then add sour cream and mix. Next add the baking powder and baking soda and mix well. Add the flour slowly and mix well, then add Poppy seeds and mix. Preheat oven to 400°, in the meantime scoop the batter in a pan for 12 muffins and cook for 20-25 min.

Fresh lemon flavored muffins with poppy seed for your morning

Mini Fluffy Pancakes

Ingredients:
Plain Yogurt -125gr.
Egg-1medium
Olive oil-2tbsp.
Sugar-2tbsp.
Baking soda -1tsp.
Milk-100ml.
Vanilla -1/2tsp
Flour-200gr.

Mix the ingredients in the order they are written. Use a bigger spoon to scoop them in the pan. You will need to spread the batter a little bit, because this batter is thicker than regular pancake batter. Heat a pan on medium, then lower the heat to 2 and cook until golden brown.

• Depending on your stove, you may have to go up or down on the heat, because the pancakes cook fast on the outside and the inside may not be ready. I did have to lower the heat to 1.
• Add any toppings you like to these fluffy pancakes. My kids ate them with just powdered sugar and they loved them.