To Greek up your Yogurt or not.

Is it Yogurt?

Yogurt was an everyday commodity in my mothers fridge when I was a child. It didn’t become common place in the U.S. until many years later thanks to Dannon. There is a new trend now for Greek Yogurt. I have to laugh at this. Sorry! It’s just humerus to me how most people love a good koan.

The fruits of my labor. Jars of fresh homemade Yogurt cooling in the fridge.

I love my Yogurt plain but embellishing it with a bit of honey or some Apricot Butter form Wards really hits the spot.

The jars that look bright yellow are my Lemon Curd made with home grown Mayer Lemons.

Lemon Curd post to come soon.

To many years ago to mention while traveling in Spain I stopped at this little window filled with homemade Yogurt. For no more then .20 a cup I snatched up 2 to hold me over for dinner. The texture and flavor was unbelievable. From that time on I started making my own.

It’s really easy to make homemade Yogurt.

Start with a pint container of Dannon’s plain Yogurt. Bring 1 quart of milk to a boil then let it cool down to lukewarm. Add the plain yogurt to the cool milk and pour the Yogurt mixture into the jars of a yogurt maker. Leave for about 4 to 5 hours and Wow! You will have the best Yogurt ever. Forget about Greek it’s not worth it’s weight in Yogurt.

It’s okey-dokey but the extra $$$ you pay for a trend is never worth it’s.

Yogurt makers were another trend some years back. Salton makes a good one. I guess people got bored with them because for some reason they are showing up in garage sales now. I bought my 2 for about $3.00 each with the jars and lids intact. What a find in my book.