Mint And Chocolate Yogurt

Homemade mint and chocolate yogurt. I am actually so excited about how the chocolate yogurt turned out. It had about 1/4 inch layer on top that was more chocolate than yogurt but the rest of it was chocolate yogurt. The process is the same as usual. I just added 1/4 tsp peppermint extract for a 24 oz jar and 80gr. melted milk chocolate chips fora a 24 oz jar. And 2 out of 3 kids loved both yogurts. It might be time also to have them help so they can see how easy it is to make it.

For a 24 oz jar:

For mint yogurt – 1/4 tsp peppermint extract
For chocolate yogurt – 80gr milk chocolate chips, melted
Starter – 1 tbsp ( I have found out that 1 tsp will work too)

Bring milk to boil, stirring constantly so the milk doesn’t burn. Remove from heat and let it cool down to about 130°F, in the winter when it’s really cold I like to cool down to 140°F. In the meantime add the mint in the jar, melt chocolate in the microwave slowly just before pouring the milk in the jar. After milk has reached the right temperature pour the milk in the prepared jars with the starter(if using) and stir well. Close jars and place them in a pot lined with towels, wrap them good, cover with the lid and place them in the microwave or in a warm spot, somewhere where they will be warm for a long time, 8-12 hours. If not using a starter wait longer for the yogurt to turn, about 12-18 hours.

If you are making only chocolate yogurt you can add the chocolate chips as soon as the milk is heated and stir well. make sure it’s melted well and the milk comes to boil. Then proceed as usual.

Maple Yogurt

Maple yogurt anyone? Here’s a recipe you’ll love, because you made it and because it really is better than the yogurt from the store and so easy to make.

Recipe:
For a 16 oz jar

Milk- 16oz
Yogurt – 1tbs, with live cultures
Maple syrup – 2tbs

In a 16 oz jar put the yogurt and maple syrup and stir really well, set aside. Bring milk to a boil. When milk is 210°-240°F remove from stovetop and let it cool to 110°-130°F. When it has cooled down to the right temperature pour in the jar stir really well and close the jar, put it in a pot lined with towels, wrap it really good and cover with a lid, put it in the microwave and leave overnight. The next morning you should have a really creamy yogurt, transfer for a few hours in the fridge.

Things to remember:

*Yogurt needs to be in a warm place for a long time in order to turn.

*It needs to cool down slowly, so make sure it’s wrapped really good with towels or whatever you have, and placed in a warp spot.

Cookie Dough Yogurt

Have you ever wondered how yogurt is made? It is actually a really easy process,and I decided to try making some after an accident. It is a really funny story. When I was breastfeeding and saving the extra breast milk, I somehow forgot 2 oz of breast milk in the microwave overnight. In the morning when I saw it I wasn’t happy. I decided to check how bad it was and it wasn’t at all. It didn’t smell bad it smelled good, then for a minute I was contemplating if I should try it, and I did 😆. I was shocked that it was actually good. Then I remembered that my grandma made yogurt all the time, and it seemed easy. And right then I searched to find recipes and made my first yogurt.

Yogurt Ingredients:

1.Milk -16oz

2.Yogurt -1 tbsp(with live cultures)

3. Vanilla – 1/2 tsp.

4. Maple syrup- 1 tbsp

5. Cookie dough

Edible Cookie Dough

*Can be made a few days ahead and stored in the fridge for 2 weeks.

Ingredients:

1. 2¼ cups all-purpose flour (270g)

2. 1 cup unsalted butter room temperature (227g),

2 sticks

3. 1 cup light brown sugar (200g)

4. 2 tsp vanilla extract

5. 1/2 tsp salt

6. 1 tbsp milk plus more if needed

7. 1/2 cup mini semisweet chocolate chips (100g)

In a jar put a table spoon of yogurt, 1/2 tsp vanilla extract, 1 tbsp maple syrup, the yogurt must have live active cultures. Line a pot with towels and table runner, anything that will keep the milk warm.Bring milk to boil on medium-high to 210°F. Stir consistently so milk doesn’t stick to the pot and burn. When milk starts boiling remove from stovetop. Let it cool to 110°-130°F, about 20 min. 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, put it inside the pot and wrap with the towels really good, cover with the lid, leave in the microwave overnight, and in the morning you should have yogurt. If you want you can pour the milk in smaller jars. When ready put in the fridge for at least an hour or two. Add cookie dough pieces on top before eating, or you can add them after yogurt has been chilled.

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

• If the milk sticks to the pot try not to disturb the bottom, just pour the milk slowly.

Cookie Dough

Cream butter and sugar on medium- high until smooth, add salt, vanilla, milk and beat again until smooth. Add the flour slowly and beat until well incorporated. Add the chocolate chips and beat on low, if you want you can use a spoon or a spatula to mix them in. Make a flat disc and leave in the fridge for 30 min, then you can simply cut it with a knife.

• That will be a big batch. You can save half in the freezer for up to a month, and you can make cookies with the rest. It’s up to you, or you can make a dessert.

• I cooked the flour for 20 min in the oven on 350°F, that is a recommendation for the dough to be considered edible. I put it in a pan and stirred halfway through.