Greek Yogurt with Lynn Matava – Country Tart
Greek Yogurt
Ingredients:
Plain, low fat yogurt
Equipment:
Cheese cloth
Strainer
Bowl
Instructions:
1 – Line strainer with cheese cloth and set strainer into bowl.
2 – Empty contents of yogurt container into the cheese cloth lined strainer
3 – Fold over the cloth to cover and place in the fridge for 8 – 10 hours
4 – When it has reached the desired thickness, remove yogurt from cheese cloth and place into an airtight container. Stir to make creamy and uniform. If you feel that it is a little too thick, you can always reincorporate a tablespoon or two of the liquid that is left in the bowl. Discard leftover liquid or use for baking bread.
Almond Milk
Ingredients:
1 cup raw almonds
4 cups water + extra for blanching almonds
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Equipment:
Blender
Strainer
Bowl
Cheese cloth
Instructions:
1 – Blanch the almonds to peel: Bring 2 cups water to boil and drop whole almonds in for one minute. Remove from water and place it bowl of ice water to cool. The skins should now easily come off. Pop almonds out an discard skins.
2 – Place ingredients in a blender and turn onto low speed. Allow to combine for a minute and then increase speed slowly to high. Continue to blend for 2-3 minutes.
3 – Line strainer with cheese cloth and place in bowl. Pour liquid from blender. The liquid in the bowl is the milk; the leftover white “powder” in the cheesecloth is almond meal. You can either discard the leftover almond meal or use it to add fiber to baked goods.
Recipe yields 1 quart. Lasts 1 week to 10 days in refridgerator; shake before serving.
Jimmy and Lisa taste the Greek yogurt and almond milk they made. Also, figure out what’s going on for tomorrow’s show:
