For a while now, I've been wanting to make my own yogurt and granola. Part of a long (and slow moving) plan to fill my fridge and cabinets with only simple real foods. Even though I knew both were simple recipes, I could never quite get it together enough to make it happen until. . .
. . . now. And my oh my. . .
. . . am I glad I did. Creamy homemade yogurt and. . .
. . . toasty maple sweetened granola. . .
. . . are now a weekly must. And with recipes this easy, it's a snap!
Yogurt recipe adapted from here. Makes about a quart of plain yogurt.
- 4 cups whole milk
- 1/4 cup plain commercially produced yogurt
Cranberry Almond Flax Olive Oil Granola:
- 3 1/2 cups rolled oats
- 2 cups sliced raw almonds
- 1/4 cup mostly ground flax
- 1 1/2 cups dried cranberries
- 1 teaspoon kosher salt
- 1/2 cup olive oil
- 3/4 cup maple syrup
Pre-heat oven to 300
In a large mixing bowl combine oats, flax, almonds, salt, olive oil and maple syrup. Mix until everything is well incorporated. Pour out mixture onto a parchment lined baking sheet. Bake for 30-40 minutes stirring the granola every 10 minutes to insure even toasting.
Allow the granola to cool and then mix in the cranberries. Store in an airtight contain once completely cool and enjoy with milk, on yogurt, or as a snack! This recipe is also great with pecans and cherries or cherries and almonds. Just make sure to chop the dried cherries up into smaller pieces before you add them to the granola. If you prefer a slightly less nutty flavor you can also skip the flax, but then you'd miss out on all those lovely omega 3s.
In a heavy saucepan or dutch oven heat milk until it reaches 200 degrees (just before a real boil). Allow milk to cool to 112-115 degrees (check temperature with a thermometer).
Take 1/2 cup of warm milk out of the pot and whisk it together with the plain yogurt. Then, slowly whisk this mixture back into the rest of the warm milk. Place the lid back on the pot and place in an oven that is turned off but has the light on. If you don't have a light, wrap the pot in towels to keep the mixture around 110 degrees while it sets. Allow to sit for at least 4 hours and then check for consistency and flavor. The longer the yogurt sits after 4 hours the thicker and more sour it will become.
When the yogurt is the right flavor and consistency for you, whisk it thoroughly to create smooth texture and place in jars. Will keep around 2 weeks in the refrigerator. Keep 1/4 cup for your next batch**
**As long as your yogurt continues to thicken and has no off tastes, you can continue to make yogurt from the last batch of homemade. If it is runny or tastes funny in any way, discard the batch and start a fresh batch with a store bought plain yogurt.
With the Kids: