Summer Cooler Yoghurt Recipes

HOMEMADE YOGURT IN A COOLER!

Homemade Yogurt in a Cooler! image

This is the easiest way to make homemade yogurt! It will be nice and thick like Greek yogurt because of the added powdered milk. You can also warm the milk in the microwave. Just stir it every couple of minutes until it reaches 185 degrees F.

Provided by dirndlfrau

Categories Breakfast

Time 6h20m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 3

Ingredients

3 1/2 cups milk (I use 1%)
1/2 cup powdered milk
3 tablespoons plain yogurt (make sure it contains "live cultures")

Steps:

In a medium saucepan over medium heat, warm milk to 185 degrees, stirring constantly to prevent sticking.
Add dry milk to warmed milk and whisk until dissolved.
Place pan in a large bowl with ice water and cool milk down to 110 degrees.
Place 3 T yogurt in a small bowl and mix with about 1/2 cup of warm milk.
Pour pan of warm milk into a one quart jar, then add yogurt mixture.
Partially fill a 1 gallon drink cooler with 110 degree water (I use one with the spout in the lid, but any small cooler will work).
Place jar in cooler and make sure the water comes up to just below the lid.
Cover cooler and place in a warm, sunny spot in your yard for 6-8 hours! The sun will help the yogurt stay nice and warm while it incubates.
Refridgerate and enjoy!

Nutrition Facts : Calories 111.5, Fat 6.2, SaturatedFat 3.9, Cholesterol 23.4, Sodium 84.6, Carbohydrate 8.3, Sugar 3.3, Protein 5.8

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Summer Vegetables in Spiced Yogurt Sauce image

The farmers' market or a home garden may be the ideal source of summer vegetables for this seasonal main course. Feel free to substitute or add other garden gifts as available. Eggplant, green beans, small potatoes or okra would all be welcome. Substantial but light, and reminiscent of some kormas, it gets its rich, creamy consistency from a mixture of yogurt and almond flour.

Provided by David Tanis

Categories one pot, sauces and gravies, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons neutral oil or ghee
1 (2-inch) piece ginger, peeled and grated
4 garlic cloves, minced
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/8 teaspoon ground cayenne
1 serrano chile, thinly sliced (use less, or remove seeds, for a milder stew)
1 medium onion, diced small
Kosher salt
1/2 teaspoon garam masala
4 cups diced summer squash, such as zucchini, pattypan or romanesco, cut into 3/4-inch pieces
3 cups baby turnips, halved or quartered
2 cups plain whole-milk yogurt
1/2 cup almond flour
2 cups shelled peas or cut green beans
1 1/2 cups fresh corn kernels (from 3 ears corn)
5 ounces baby spinach
Roughly chopped cilantro leaves, for garnish
Cooked basmati rice, for serving (optional)

Steps:

Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.

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