Favorite Summer Sandwiches

Anyway you slice it, summer is made for sandwiches. If you can use the grill it avoids heating up the kitchen and adds interest and flavor to "sandwich making". Also, leftovers are a great place to start.

Here are some delicious sandwich ideas

• Thin slices of grilled Rib-Eye Steak on a grill toasted sourdough with Gouda cheese, onion and lots of arugula.




• A Ballpark Brat using Harter House Homemade Brats or Italian Sausage, topped with any number of delicious topping. I really like a Dickinson's Sweet & Hot Pepper and Onion Relish (Find it at Harter House World Flavors)




• Pizza Panini - slices of Ciabatta Bread spread with pizza sauce, layered with a little pepperoni. Add a slice of Part Skim Mozzarella and lots of grilled veggies; pressed on the grill using a large spatula and applying pressure on each side until cheese is fully melted.



• Mexi- Melt - features a few thin slices of grilled flank steak or chicken on flour tortillas with refried black beans, a little jack cheese and grilled onions and peppers.





• A Shrimp Roll - a few grilled shrimp, chopped and tossed with lightly mashed garbonzos, green onions, mayo, lemon juice and dried dill served on a soft roll or bun with shredded lettuce.



• A few pieces of smokey grilled chicken tossed with BBQ sauce and piled with loads of tangy coleslaw on a roll or burger bun.




• Grilled balsamic-marinated portobello mushrooms on grill-toasted whole wheat bread with roasted red pepper slices and pesto. 

Give these summer sandwiches a try and enjoy the savings on your favorite items on sale this week!!!

Grilled Pork Chops with Hawaiian Marinade

Pork seems to soak up the flavor of marinades like a sponge, and you can bake, fry, broil, grill or cook it just about any way you like.  Here is a delicious Hawaiian Marinade that I've tried and enjoy!

Times:

Prep. Time - 5 Minutes. Cook Time - 10 Minutes. Marinade time - 10 hours.

Ingredients:

4 Pork Chops

2 six oz cans pineapple juice unsweetened (1 1/2 cups),

3 scallions (white parts sliced into thin rounds),

3 tablespoons ginger (peeled and minced),

3 tablespoons soy sauce (reduced sodium),

2 tablespoons Asian sesame oil (dark),

2 tablespoons light brown sugar,

3/4 teaspoons fleshy ground black pepper,

1/2 teaspoon coarse salt.

Cooking Directions:

Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours.

Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, 8 to 10 minutes, followed by a 3-minute rest time.

Makes 4 servings

Italy is For Lovers - Italian LOVE Cake

What girl hasn't dreamed of a holiday in Rome, and of being swept off her feet by some strong Italian gentleman on his scooter through the byways and streets of Italy. Well, maybe the fantasy is gone, but that doesn't mean that feeling can't be relived in the flavors of the Italian Love Cake. A decadent treat for the Italian in all of us. Stop by Harter House and Harter House World Flavors to pick up the ingredients for this amazing dessert.

 

 

 

What you will need:

Cake:

Yellow Cake Mix

3 Eggs

1/4 Cup Frangelico

1 Cup Water

1/3 Cup Vegetable Oil

Filling:

8 Large Eggs

3 Pounds Whole Milk Ricotta Cheese, drained

3/4 Cup Granulated Sugar

1 Teaspoon Pure Vanilla Extract

Topping

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup dark brown sugar, packed
1-1/2 teaspoons ground cinnamon
1/2 teaspoon table salt
6 Tablespoons unsalted butter, cut into 1/2-inch squares, chilled

Preheat the oven to 350 degrees.

Mix the cake ingredients in a bowl and set aside. Now, take the filling ingredients and beat until smooth and fluffy.

Important: DO NOT MIX THESE TOGETHER. In a greased 10X15 glass pan, pour the cake mix into the bottom, and then, pour the ricotta filling ON TOP. DO NOT MIX.

Bake the cake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool.

As the cake cools, make the topping. In a food processor blend 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup dark brown sugar, 1-1/2 teaspoons ground cinnamon and 1/2 teaspoon salt. Pour the mixture into a bowl and with a pastry cutter, cut in 6 Tablespoons chilled unsalted butter until the mixture looks like wet sand. Now sprinkle over the cooling cake.

Now, invite your girlfriend's over, pop open the champagne, close your eyes and imagine Fernando feeding you this mouth-watering dessert on a deserted Italian beach. Delizioso!!!

Pork Schnitzel with Garlic Sauce

 

INGREDIENTS

4 Harter House Pork Cutlets
1 1/2 cups all purpose flour
kosher salt and fresh ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs or Panko.
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 sprig thyme
lemon wedges

Put the flour in a shallow dish and season with salt and pepper.  Whisk the eggs and milk in another shallow dish and season with salt and pepper.  Put the bread crumbs in a third dish and again season with salt and pepper.

Lightly dredge each piece of pork in flour, then egg, and finally the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate uncovered, for 10 - 12 minutes to allow the coating to dry out a little and adhere to the pork.

Heat oil and butter in a nonstick skillet over medium high heat.  Add the thyme sprig and let it fry for about 1 minute to infuse the oil.  Remove the thyme sprig and reserve.  Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side.  

Remove to paper towels to drain.  Season with salt and transfer to a serving platter while still hot.  Garnish with lemon wedges and the fried sprig of thyme before serving.

GARLIC SAUCE for 4 cutlets

4 Tablespoons butter
2 clove garlic
2 Lemon, juiced
Fresh Parsley or thyme

Add butter and whole garlic and heat to infuse butter.
Squeeze lemon and add parsley / thyme to the pan.  Mix well and pour over schnitzel.

PORK SCHNITZEL SANDWICH

There is not much better than this Pork sandwich.
Add your favorite sauce. provolone cheese, lettuce, tomato, and  onion, on a toasted bun.

Baklava

  

               

Recipe by Maria Savvenas

Ingredients:
Filling:

• 3 cups walnuts
• 3 cups almonds
• 1 tbsp cinnamon
• 1 tsp ground cloves
• Grand Marnier, generous splash    (maybe 2 oz.)

Pulse walnuts and almonds in a food processor until coarsely chopped. Combine walnuts, almonds, cinnamon, cloves, and enough Grand Marnier to slightly moisten the mixture in a bowl. Set aside.

Assembly:

• One Athens 1 lb. box fillo dough, at room temperature
• 3/4 lb. Plugra Sweet Cream European-style butter, melted

Brush the bottom and sides of a 9 X 13 in. baking pan generously with butter. Working with one fillo sheet at a time, remove the top sheet, and replace the dry and wet tea towels back on the stack. Arrange one sheet at the bottom of the pan. Using a pastry brush, brush the fillo sheet with melted butter, first at the edges and then in the middle. Repeat until the bottom layer is 8 sheets thick, each brushed generously with butter. Spread 1/3 of the filling evenly over the top. Layer 4 more sheets, buttering each. Spread another 1/3 of the filling evenly on top. Layer 4 more sheets, buttering each. Spread the remaining 1/3 of the filling evenly. Layer up to 8 or more sheets of fillo, buttering each. This is your top layer. It can be as thick as you choose. Score the baklava into squares or diamonds. Dot any remaining butter evenly all over. Sprinkle a few drops of water over the top and place pan in a pre-heated 350-degree oven for about 1 hour until golden brown. Check at 40 minutes, but as long as 1 1/2 hours may be needed for fillo dough to be as golden brown as desired. In the meantime prepare the syrup.

Syrup:

• 3 cups sugar
• 3 cups water
• 1 Cup Honey
• Cinnamon Stick
• One lemon slice

Bring all ingredients to a boil in a large sauce pan. Allow to simmer for at least five minutes. Remove cinnamon stick and lemon slice and any foam that accumulates. As soon as you pull the baklava out of the oven, ladle the hot syrup evenly over the top. Allow the baklava to cool and absorb the syrup completely. It keeps at room temperature for up to 10 days in an air-tight container. Baklava may certainly be refrigerated, but the honey will crystallize and may alter the texture. 

Working with Fillo Dough: Remove fillo dough from freezer and leave overnight in refrigerator. At least two hours before preparation, leave the box on the kitchen counter to fully come to room temperature. Remove fillo dough from box and unroll carefully. Lay it flat on the counter top with its plastic membrane underneath and a dry and a wet tea towel on top to prevent the dough from drying out. If the top sheets are too wet, rotate to the bottom. It is important to work quickly at this point. You may rotate the stack a few more times as needed. Assemble as directed by recipe.

Authentic Greek Tzatziki Sauce

A Gyro is a traditional Greek sandwich that is made with beef and lamb, seasoned with zesty spices, thinly sliced and piled high onto a fluffy pita bread.  Add Onions, tomato, feta cheese and of course fresh Tzatziki  (Zaat-Zee-Kee)

This is the best Tzatziki recipe I have found. 

I think you will agree!

Authentic Greek Tzatziki

Ingredients

1 large English Cucumber, unpeeled

1 1/2 cups plain full-fat Greek yogurt

2 large garlic cloves, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar (I use Best Choice brand)
1/2 teaspoon salt
Juice of 1/2 lemon
heaping tablespoon fresh dill

Instructions
Grate the cucumber and drain off all the liquid. 
Bounty paper towels work great.
Combine the yogurt, garlic, oil, vinegar, lemon juice, salt in a large bowl
Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine.
Refrigerate several hours.

Serve chilled with pita bread for dipping
Perfect for a Gyro sandwich.
Try it on sliced roast beef also.

 

Spanakopita - Enjoy a Greek Spinach Pie

Many years ago, my good friend Maria Savvenas was a guest chef at Harter House World Flavors Sampling Station she demonstrated how to make Spanakopita, a Greek Spinach Pie.

At that time, I had eaten it before but had never made it myself. So I watched her put them together into small triangles and of course, she made it look SO easy. So I purchased all the ingredients and decided I would attempt to make them at home. Which I did do.  It was time consuming, it took me at least 3 hours, but OMG, it was so worth it. I did get faster the next time because I then had a better understanding of the process. The time consuming part is taking the Fillo Dough, one sheet at a time, and basting each sheet with butter, using 4 sheets for each triangle, and trying to get them right on top of the 1st sheet.  Today I feel like a pro.  I make it often, my family loves it, and I love to take it when I need to "bring a dish" to my holiday parties.

Working with Phyllo Dough

I put wax paper on the counter, unroll the Fillo dough on the wax paper, and put another piece of wax paper on top of the phyllo dough, then put a damp towel on top to keep the phyllo dough from drying out. It's nearly impossible to work with the Fillo dough after it starts to dry out.

I was able to get 16 Spanakopita triangles from this recipe and 1 box of Athen's Fillo Dough.

 

Maria also told me that if I want to make a lot for a large group that I can use a 9x13 pan, putting phyllo dough on the bottom of the pan, then the mixture, another layer of Fillo Dough and mixture, and top with more phyllo dough sheets. Same process of buttering each layer.

Spanakopita

1 lb. Spinach (baby – Large Container)

2 Leeks – chopped

Large Onion – chopped

1 bunch Green onion – Chopped

2-3 cloves of Garlic – Chopped or minced

Dill

2 Eggs

2 Cups Crumbled Feta

1 tsp. Salt

½ tsp. black pepper

1 lb. Fillo Dough

1 cup salted butter, melted

1) Remove fillo from Freezer and put it in the refrigerator overnight to thaw. As you prepare the filling, remove fillo from the fridge and leave on the counter

2) Sauté onion, leeks, green onion and garlic over medium high heat until softened. Add Spinach, wilting the leaves. Remove pan from heat. Add Salt, pepper, dill, and feta mixing well. Then add slightly beaten eggs, stirring well – to blend the ingredients. Set mixture aside.

3) Unroll fillo dough from package. Lay it out flat on the countertop. Wet a dishtowel to cover the fillo you are not using to keep it from drying out. Use a sharp knife to cut fillo in half lengthwise to create two columns of equal size. Cover one column with a damp towel. Use other column to begin assembling.

4) Take one sheet and brush with melted butter, and then place another sheet on top of the buttered side and brush with butter again. Repeat until you have four layers of fillo.

5) Place butter fillo in front of you lengthwise. (The wider side toward you)

  Drain spinach mixture in a colander. Press mixture with the back of a spoon to remove excess moisture. Take a Tbl. of spinach mixture and place it on the bottom inside corner of the fillo. Take the corner of the dough, underneath the spinach mixture so that the corner meets flush with the other side. Continue folding until there is no more fillo and you have a triangle.

6) Repeat until fillo or mixture is gone. Place on a baking sheet and brush each triangle with more butter

7) Bake at 350 for about 30 minutes or until the fillo dough is golden.  

Tips

I like to use Plugra European Butter.

        

I also like Athenos Feta Cheese. 
Plain or mix it up with flavored varieties.

I like to chop all my vegetables before I start.  They tend to cook faster than I can cut. 

           

Open a bottle of your favorite wine and consume while cooking.

    

Find everything you need at Harter House

and Harter House World Flavors.

Basil-Ricotta Stuffed Chicken Breast

I'm always looking for new ideas for Tasty Chicken Recipes.  This recipe, I am very excited about.  Be sure to add it to your family's menu for this coming week!!!

 

Find everything you need at Harter House and Harter House World Flavors!

Ingredients

4 boneless skinless chicken breasts
1/2 cup basil pesto  
1 cup ricotta (8 oz)
1 cup panko
Juice of 1 lemon
¼ cup flour
1 tablespoon poultry seasoning
Sea salt and cracked pepper
1 tablespoon olive oil

 Preparation

To Prepare:

Preheat oven to 350°F.
Combine flour and seasonings.
Separately mix pesto, ricotta, panko and lemon juice; set aside.

Lay one breast on a clean cutting board.
Use a paring knife inserting it gently into the thickest tip of the breast.
Make a horizontal incision in the breast, be careful to not cut through to the sides.
Use your fingers to deepen the cavity made by the incision.
Repeat process with remaining breasts.

Fill a pastry or Ziploc-style bag with basil-ricotta mixture.
Trim tip of bag then insert it into the the cut side of the chicken breasts squeezing in an even amount of filling into each.

Dredge stuffed breasts in flour mixture, evenly coating each side.
Heat olive oil in a 12-inch oven-safe skillet over medium.
Lay each breast top side down in the oil, brown for approximately 3 to 5 minutes.
Gently turn chicken over then place skillet on middle rack of oven and bake an additional 20 minutes.

Serve with your favorite rice, rice pilaf, pasta, or roasted squash.

Classic Crock Pot Chuck Roast

"The dry soup mix and mushroom soup produce a great tasting gravy, the dry onion soup mix already has plenty of salt.  Just season the roast with black pepper and garlic powder.  This truly is one of my favorites!  ~Shelly

 Ingredients

1 (3 lb.) Harter House Beef Chuck Roast
1 -2 teaspoon ground black pepper  
1 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted  
1 (1 ounce) package Lipton dry onion soup mix
1 medium onion (sliced or chopped)  
4 large carrots, cut in large pieces
Button or Portabella mushrooms  
6 -8 Small new potatoes, quartered
2 stalks Celery, cut                                                 

 Directions

1. Season the roast with black pepper and garlic powder.
2. Place meat in the Crock Pot
3. Pour can mushroom soup on top of meat. Sprinkle Dry onion soup mix on top.  
4. Add vegetables of choice, onions, fresh mushrooms, new potatoes, quartered, celery, and carrot chunks.
5. Cook all day on low.  No additional liquid is needed.

Serve the roast with veggies, gravy. and hot buttered rolls.

Peanut Butter and Jelly Cheesecake Bars

This recipe looks SO GOOD.
It comes from Michael at inspiredbycharm.com

Crunchy, creamy, smooth, and tart.

 Ingredients

6 tablespoons unsalted butter melted
1 ¾ cups graham cracker crumbs
1/4 cup roasted peanuts finely crushed (in food processor)
1/3 cup brown sugar
1 teaspoon kosher salt divided
2 pounds (four 8-ounce boxes) cream cheese softened
1 cup creamy peanut butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup Concord grape jelly

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside.
2. In a bowl, combine the graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon salt. Mix in melted butter and stir to combine. Mixture should resemble wet sand. Press into the bottom and about three-quarters of the way up the sides of the prepared pan. Bake the crust 12-15 minutes until it is set and just beginning to brown. Cool completely.
3. Set the oven to 325 degrees F. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and peanut butter about 5 minutes or until smooth. Gradually beat in the sugar and remaining ½ teaspoon salt until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Beat in the eggs one at a time; then add the vanilla. Again, scrape down the sides of the bowl as needed.
4. Pour the filling into the prepared crust. Use a spatula to level the top. Bake 40 - 45 minutes until slightly puffed, set along the edges, and still a bit wobbly in the center. Let cool completely.
5. In a small saucepan over medium heat, whisk the jelly until melted and smooth. Allow to cool slightly. Pour evenly over the cheesecake. Spread lightly with a spatula to create a thin, even layer.
6. Refrigerate about 2 hours until the jelly is set. Cut into bars. Wipe off the knife between cuts to keep the edges of the bars clean. Store in the refrigerator for up to three days.

Garden Fresh Cucumber Salsa

 

Equipment

• cutting board & knife
• Large bowl
• Plastic wrap
• Refrigerator

• Ingredients

  • 4 large cucumbers diced
  • ½ cup red onion diced
  • 2 jalapenos seeded, and diced
  • ¼ cup cilantro chopped
  • 2 medium plum tomatoes remove seeds/guts and dice
  • 1 large lime juiced
  • ¾ teaspoon cumin
  • ½ teaspoon Redmond's Salt kosher/sea salt is also good
  • ½ teaspoon ground black pepper

  Instructions

  • Prepare all veggies and make sure they are chopped/diced into small, bite-sized pieces. Make sure you use gloves when handling the jalapeños.
  • Add chopped veggies and herbs to a medium-sized bowl along with the spices, and lime juice.
  • Mix all veggies, herbs, spices, and lime juice until fully combined.
  • Cover and refrigerate for at least one hour to allow the flavors to meld.
  • Serve chilled with thick crackers, or tortilla chips.

  
  

Easy Cheesy Garlic Breadsticks

Ingredients

1 (10 ounce) can prepared pizza crust

1 tablespoon butter, melted

1 cloves garlic, finely minced

1/2 cup mozzarella cheese, grated

1 tablespoon parmesan cheese

1 tablespoon dried basil

salt & pepper to taste

Preparation

1. Preheat oven to 425.

2. Mix butter and garlic in a small bowl and set aside.

3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.

4. Sprinkle cheeses and spices evenly over the dough.

5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.

6. Bake for 10-12 minutes or until light golden brown.

7. Recut along each strip and remove from cooking sheet.

8. Serve sticks warm with marinara sauce.

I found this recipe at SugarApron.com.

Lemon Zucchini Bread

Zucchini bread is awesome, there’s no denying that…but lemon zucchini bread?? It’s unbelievably good.  This fruitier, sweeter, denser loaf makes a pretty perfect addition to any brunch or dessert buffet.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1/2 cup canola oil

1 (6 oz.) container lemon Greek yogurt

3 eggs

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups zucchini, grated, drained and squeezed dry

Glaze

1 cup powdered sugar

1 1/2 tablespoons lemon juice

1 tablespoon lemon zest, optional

Preparation

1. Preheat oven to 350º F and lightly grease a 9x5-inch loaf pan with butter or non-stick spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
3. In a large bowl or mixer, beat together sugar and canola oil, then mix in eggs and Greek yogurt.
4. Once eggs are fully incorporated, mix in lemon juice and vanilla extract.
5. Gradually fold in dry ingredients until incorporated, then gently fold in grated zucchini and lemon zest.
6. Pour batter into greased loaf pan, then place in oven and bake for 45-55 minutes, or until toothpick inserted in center comes out with moist crumbs.
7. Remove from oven and let cool.
8. For the glaze: whisk lemon juice into powdered sugar until smooth, stirring in lemon zest, if desired.
9. Once cake has fully cooled, pour glaze over cake and let set until hardened.
10. Slice, serve and enjoy.

Pineapple Sunshine Cake

 

One of my associates at Harter House, Adele, told me about this recipe.
She said it is one of her favorites.  And Super Easy.

Ingredients
Cake

1 box yellow cake mix
4 eggs
1/2 cup vegetable oil
1 (8 ounce) can crushed pineapple with juice

Icing

1 (8 ounce) container whipped topping, thawed
1 small box instant vanilla pudding
1 (8 ounce) can crushed pineapple with juice

Instructions

1. Heat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
2. Cake: In a large bowl, combine cake mix, eggs, oil and crushed pineapple with juice. Mix well.
3. Pour into prepared baking pan, and bake for 25-30 minutes or until a wooden pick inserted in center of cakes comes out clean.
4. Allow to cool completely on a wire rack.
5. Icing: In a medium-size bowl, fold together whipped topping, vanilla pudding and 1 can crushed pineapple with the juice.
6. Spread over the top of cooled cake.
7. Store in the refrigerator.

this recipe from Recipe Gold Mine

Easy Summer Salads

Sometimes when I get home from work, the last thing that I want to do is cook, but I still want a delicious, healthy meal. Summer is great time to get creative in the kitchen with fresh produce and prepared foods from Harter House Supermarkets and Harter House World Flavors.

For an easy, versatle meal, I like to cut up a yellow squash and a zucchini squash and toss with lemon juice, salt, pepper and fresh herbs to taste (basil and oregano pair well for a light summer taste or try Herbs De Province). You can also peal the squash into ribbons using a vegetable peeler and top with shaved parmesan cheese for a different texture reminiscent of pasta.

Starting with this, I'll add a variety of different items from Harter House's fresh Deli to make an easy no-cook meal; like Ham diced or Roast Beef.

Tomorrow, I'll cook up some pasta and top it with the leftover salad for a great summer pasta dish.

I also enjoy hard boiled eggs, green beans - tender-crisp, nuggett potatoes, or any other veggies. then serve them along with easy protein - cheese, smoked salmon, rotisserie chicken, marinated beans, sliced meats, quinoa salad, cooked prawns. Add any fresh vegetables like tomatoes, cauliflower, radishes. Add any condiments like olives or capers or dill pickles. Top with a yummy dressing, like peanut, balsamic or ranch. It's different every night, and has a great variety of different tastes, colors and textures.

Sometimes, I like to take some black beans, mash them up a little and spread them on a fresh french roll with some salsa or avocado or maybe a bit of cheese, melted.

Another favorite, open faced sandwiches with cucumbers and hummus or smoked salmon and cucumbers. Toast bread lightly and pile on your desired toppings.

What's YOU'RE favorite summer salad?

Make Fresh Yogurt at Home

This week I made this homemade yogurt again.  It is so easy.  Really.

You will need to start this process in the morning.

To make the Yogurt I used

A large pot

A professional Digital Thermometer

5 Qt. Mason Jars

2 glass canisters (mine are 50.7 oz.)

Latex Gloves

Cooler

Large Towel

Ingredients

1 Gallon Whole Milk

1 Cup Cultured Milk Yogurt (No added cream or pectin)

Directions

Pour 1 Gallon of Whole Milk in a large pot.

Heat milk to 170 degrees. (About 10-15 minutes)

Remove from heat and let the milk drop to exactly 110 degrees.  This may take 2 to 2 1/2  hours.

(Putting the pot in a sink of cool water may reduce the 2 hour wait but you run the risk of cooling it too quickly.)

When the milk temperature reaches 115 degrees start a hot water bath to sanitize the Qt. jars and lids. 

Fill the 2 canisters with very hot water and set inside cooler with the towel situated to wrap all the jars at the same time. (no lids on the canisters. Use rubber gloves to handle the hot jars.

Working quickly, as soon as the milk reaches 112 degrees, rinse and drain the jars.  When the milk reaches 110 degrees pour about 1-2 cups in a bowl with the store bought yogurt.  Mix it up to thin the yogurt and add it back to the pan of milk, stirring to mix well.

Immediately pour it into 5 quart mason jars, with lids, but not tightly sealed.

 

Set the filled mason jars in the cooler next to the hot water canisters.  Wrap the towel to contain all the jars.  Close the cooler lid and DO NOT OPEN the cooler for 8 1/2 hours.

After a full 8 1/2  hours, remove yogurt, tighten lids and refrigerate.

I now have 5 Quarts of yogurt, actually 3.  

I gave away 2 jars already.

ALSO, when I make my next batch, I will use 1 cup from this batch, instead of the store bought yogurt.

I previously purchased a Professional Thermometer ($19.99) and the 2 large glass jars ( $12.99 each) 

. 

KRISTA'S DAILY BREAKFAST

1/2 Cup uncooked Quaker Oats

Optional dried cranberries, and sliced almonds

1/2 cup Soy Milk

Let set for 10 minutes

Add 1/2 Cup Fresh Yogurt

1/2 banana, 1/2 Cup Blueberries,  OR 1/2 cup other fruit

 This morning I added fresh peaches.

SMOOTHIE RECIPE

1/2 Frozen Banana (Peel & Freeze)

1 Cup Soy Milk

1/2 Cup frozen fruit

1 Cup Yogurt

Splash of Orange Juice

Flax (optional)

Blend

DESSERT OR GREEK YOGURT

Put one quart of your homemade yogurt

in a colander lined with cheese cloth.

Let the whey drain through the cheese cloth about 4 hours.

Discard the liquid.

When it's ready, add 1/3 cup raw sugar (or regular)

and 1/2 teaspoon vanilla extract.

layer a serving bowl with yogurt, and fruit.

I also added a sprinkling of Grape Nuts Cereal.

Delicious

You can also use Greek style yogurt this in your ice cram maker.