I am all into trying new recipes and saving money these days so the other day I tried my hand at making Homemade Yogurt! I got the recipe from my Mom (its tried and true if it comes from her) 😉 and I was really happy with how it turned out. We have used quite a bit of it in making shakes and smoothies and just love it, something about the yogurt that gives it and extra creamy texture that is so yummy. Plus its a good thing to feed my sweet lil baby that is just starting to ‘love’ eating 🙂
Here is the recipe if you wanna try it, its very simple actually.
Heat 1 gallon of milk to 190 degrees,
While heating soak 2 T Unflavored Knox Gelatin in 1/2 c cold water
Once milk has reached 190 degrees add the Gelatin/Water mixture and stir. let cool till 130 degrees.
2 T Vanilla
4 T Yogurt ( I bought plain yogurt at the grocery store)
1 1/2 c white sugar
Stir until all dissolved.
Keep warm for 7 -8 hours,
** I wrapped mine in a thick blanket. It will still be a little thin when you get it out, but once you refrigerate it, it will thicken more. (Take out enough yogurt to start next batch if desired).
**** Update 7-10-13 I have started putting my yogurt in quart jars with lids and keeping it warm for 7-8 hours in an ice chest with hot water up to the neck of the jars. This works as a seal for the jars then and they will stay fresh longer!
I’m all into appetizers, dips, cheese breads etc, yeah I know they’re not healthy but,,, ya gotta have something good to eat 🙂
I’ve made this Taco Dip several times already and really love it!
Its very simple to make:
16 oz Sour Cream
8 oz Cream Cheese
3 T Taco Seasoning
Mix these three ingredients together and spread on a plate. Spread Salsa and shredded cheese on top. Serve with chips. Super yummy 🙂
** If you prefer fresh vegetables you can scatter chopped onions and green peppers on top as well. Since my husband isn’t so fond of that I usually skip it!
Several weeks ago i found this recipe to make the white cheese dip that is similar to the cheese dip served at Mexican Restaurants and we loved it so i thought i’d share it so you guys can try it if you want.
- 1 1/4 lb block White American Cheese cut into 1-inch cubes
- 1/4 cup diced green chiles (i used a lil less)
- 1 pickled jalapenos, chopped
- 2/3 cup whole milk
- 1/2 cup cold water
- pinch of cumin (optional)
Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.