x of bacteria developed for yogurt making. Since you will be
43 degrees C).
Place yogurt in a bowl and add
ilk into a yogurt maker, and stir in the yogurt, vanilla, and bananas
owl and whisk in the yogurt starter. Whisk the starter mixture
Heat coconut milk in a saucepan over medium heat until an instant-read thermometer reads 115 degrees F (46 degrees C), about 5 minutes. Remove from heat and allow to cool to 110 degrees F (43 degrees C). Stir in gelatin. Add yogurt and mix well.
Incubate the milk mixture in a yogurt maker for 24 hours. Chill in the refrigerator until set.
Prepare Yogurt Cheese 24 hours ahead of time (recipe follows). Stir together sugar and cocoa in a small microwave-safe bowl. Stir in water. Microwave on High 45 seconds or until mixture boils. Cool slightly. Add vanilla and mint. Stir cocoa mixture into Yogurt Cheese. Fold in whipped topping. Spoon into 8-inch square pan. Cover with plastic wrap. Freeze 2 to 4 hours until firm. Serve. Scoop into individual dessert dishes.
Prepare YOGURT CHEESE (recipe follows).
Preheat oven to
irst need to drain the yogurt over night. Buy a cheese
Combine orange juice and orange peel in small saucepan; cook and stir over medium heat until peel is tender.
Let cool; refrigerate.
Combine banana pieces and lemon juice in mixing bowl or food processor; whip to puree.
Add orange juice; mix together. Add yogurt; whip just to blend.
Pour into a 8-inch round cake pan; freeze until firm.
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
Drain yogurt according to instructions. This can take up to 3 hours for a medium thick yogurt. (save the strained liquids -- they can be used for cooking rice).
Combine rest of ingredients and add to ice cream maker. (Note:This recipe can be made up ahead of time and chilled up to a week to this point).
ntil cold.
Stir the yogurt into the cold custard. Freeze
Combine the yogurt, cream and zest in the canister of the ice cream maker and follow individual machine's operating instructions.
If there is no ice cream maker, mix everything by hand and place it in a metal container in the refrigerator. Mix it by hand six times, about once every half hour, over the course of the day.
Scoop ice cream onto a slice of honeycomb, drizzle with honey and garnish with a sprig of lavender.
Serve.
ou are using regular yogurt, you'll need to strain
ombine 16 oz of Greek yogurt (rBGH free) together with the
ombine 16 oz of Greek yogurt (rBGH free) together with the
Follow your breadmaker's instructions regarding how to add ingredients. My breadmaker requests me to do the following:
Add liquids to the bread pan first, then dry. Level the dry; quarter the butter and add to corners. Make an impression in the center of the dry ingredients and add the yeast.
If bread collapses during the baking period, next time add 1 or 1 1/2 tablespoons vital wheat gluten to the recipe to prevent from happening again.
I set my bread maker to 'whole wheat', 'light crust', '2 lb loaf'.
Place yogurt in a bowl and bring
Toast coconut. Mix yogurt, sugar and vanilla. Refrigerate for at least 1 hour. Mash banana, stir in pineapple with juice, brown sugar and rum. Refrigerate for at least 1 hour. Freeze yogurt mixture in ice cream maker according to manufacturer's directions. When frozen, stir in banana mixture and continue freezing in ice cream maker. Serve with toasted coconut.
oom temperature. When cool, add yogurt and vanilla.
Refrigerate the