ext_162017 ([identity profile] notsosaintly.livejournal.com) wrote in [personal profile] lady_karelia 2009-03-26 12:51 pm (UTC)

My mother-in-law would make yogurt while she lived with us. Used a bit of regular whole-milk yogurt to give it the cultures it needed, and I believe regular whole milk. You, my dear, must be skilled to attempt all this. Me, I love to bake. Popovers are my kids' latest favorite, though lately I haven't made them (really due to losing about 7 bowls in the oven that were apparently not oven-worthy. I now have oven-worthy pyrex bowls, though they are slightly smaller).

I looooove Greek yogurt, and I go to Trader Joes or Whole Foods to get it. My favorite is the honey flavored one. I make sure I portion it. It's very filling and very calorie/energy abundant. But that is what yogurt should be. Not a watery mess.

On another note, some fellow parent at my school told me how she made "sauce" for fresh fruit (it was for a dinner given to 2nd graders and parents, and the kids loved it oddly enough). She had bought fat-free plain yogurt (which I never bought before I tried this, I mean ... yuck), put in some lemon juice, some pure vanilla extract, and Splenda. I put sugar in mine, but honestly I think Splenda worked better. Wow. The flavor of the pure vanilla extract was so much better than the flavor you get with vanilla yogurt.

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