Original Material Copyright � 2005
By Lin Stone
Design and Layout Copyright � 2005
by Browzer Books
Here are just a few suggestions for yogurt:
* Mix with fruit and sweeten to taste
If you have one of those FREEZEE mixers that were created to make ice cubes and fruit taste like a healthy slush, pour in your yogurt and add any frozen fruit of your choice.
On top of all that variety, the beneficial bacteria in yogurt (Lactobacillus acidophilus, etc.) is good for you. Eating yogurt helps your digestion, plus it is an economical, delicious, and a nutritious snack.
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There are several elements involved in the yogurt making process.
Varying any one of these can change the creaminess, thickness, and
tartness of the finished product. If your first batch falls a little flat to
your taste, don't be afraid to experiment. Besides, even those batches
which turn out too runny, or too tart, they can always be used for pops,
or mixed with frozen fruit to produce frozen yogurt.
There are two steps
And, now that your yogurt is done, here is
My Favorite Yogurt Recipe
This could be started in a bread maker but I prefer a large bowl because I want
my dough EXTRA THICK and heavy before I turn it out.
2.5 cups of self-rising flour 1 cup of yogurt. 1/3 cup of milk. 2 shakes of salt.
Put the yogurt, milk and salt into a large bowl. Add the flour and cut it together
with a fork. When the mix gets thick enough that the fork comes out almost clean
it is ready to turn out on a flat surface for rolling.
Spread flour thinly on a flat surface and turn the mix out onto it. Push the flour down
from the top until it begins trying to stick to your fingers. At this point flip the dough
over and do the same thing again. Continue this process until your dough is flat at
the height you want it.
How high do you want your dough? THICK biscuits should be right at 1/2" high.
I like mine thin so I roll my dough out to only 1/4" high. More biscuits, more fun,
that's my theory. One thing's for sure, you get more crust with thinner biscuits.
After my dough is the proper height, and flat, I use a glass to cut out the biscuits,
flouring the glass so it won't stick to the dough.
Bring out your bread pan. Spray the bottom and sides with non-stick spray.
THEN add another four tablespoons of olive oil to the pan. Now prop the pan
up on one corner so that all the olive oil pools to the lower end.
Heat oven to 425, in most regions.
When these biscuits are cut they have a smooth side on top and a not so smooth
side on the bottom. Pick your biscuit up and dust the loose flour off it. Then, push
the SMOOTH side down into the pool of olive oil for one second. Then flip it over
so the almost smooth side is down in the pool of olive oil. At this point, move the
biscuit up to the highest point in the bread pan. Continue doing this until you have
filled up the bread pan.
Bake until golden brown. Then serve.
There are many variations of course.
#1, you can make the dough extra thin and cover the whole bread pan
with it, pushing it out to fit the sides. Then put beef stew (or chocolate
pudding, for example) inside the dough with thin biscuits on top, and
bake until the biscuits are rich brown.
#2, Make your dough a circle. Spread fruit, jam, jelly, or sweetened
cocoa on one half. Fold the other half over the spread and mash down
the edges with a fork. Then bake, or fry.
#3, use strawberry, blueberry, vanilla or whatever flavor yogurt instead
of plain old plain yogurt.
#4. Using a syringe you can fill the biscuits with your favorite filling.
Here's one more recipe.
| FATLESS FUDGE SAUCE|
3/4 cup of sugar
1.5 cup brown sugar
1/3 cup cocoa powder
1.25 cup plain non fat yogurt
Dash of salt
1 teaspoon of vanilla extract
In a 12-cup (3 quart) microwave-safe bowl, stir sugars, cocoa, yogurt, and salt together until thoroughly moistened.
Microwave uncovered, on high, for 10 to 14 minutes. Do not stir. Mixture becomes bubbly, thick and syrupy. Your sauce will continue to thicken as it cools.
Remove from microwave and stir in the vanilla.
Your sauce may be refrigerated in a wide-mouth container up to one month. Reheat on top of stove, or in the microwave, before serving.
Yields 2 cups of sauce.
Lin Stone is an author, writer and photographer living in Mena Arkansas among the gentle mountains known as Ouachita. He writes about adventures and he writes about the peaceable things of this world. In his spare time Lin writes copy for insurance roundup. You can have immediate, and free, reading of many more pieces when you send your little surfer scooting to Lin's home page at http://www.amazon.com/-/e/B001K8SDAA where he keeps stirring up more good things for the soul.
To buy an electric yogurt maker, and to find freeze-dried yogurt starter, Click HERE
No advice on this site should be used
without first contacting a professional in that field.
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