Posting from my cell, so please forgive any grammatical errors.
Have you ever scorched your milk, perhaps unknowingly, and proceeded to make 24 hour yogurt only to discover it tastes god-awful burnt?
You can obviously throw it out and start over, if you wish. However, we all know the pain this causes us when a batch of takes-forever yogurt has to be tossed.
Would you rather salvage it? I didn’t really have a choice this week because I’m on bactrim for the worst sinus infection ever and don’t want to miss any probiotics.
Well, my mistake is your gift because I just made 2 awesome modifications to my plain yogurt that salvaged the entire gallon’s worth. One is savory and one is sweet. The measurements are approximately and you’ll likely need to adjust as you see fit.
I dripped my whole milk (1 gallon) yogurt for 9 hours and then separated the remainder into about 4 cups for each recipe below. Add your ingredients for sweet or savory, mix well, and enjoy!
- 1/3 cup honey
- 1 tbsp coriander
- 1tsp vanilla extract
- 3-4 drops doterra wild orange essential oil OR the zest of 1 orange
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1 tbsp onion powder
- 1 tsp basil
- 1 tsp cilantro
- 1 tbsp honey
- 2 tsp salt
- Optional: black pepper
The sweet reminds me of an orange spice dip and the savory is like onion dip. This is how you turn lemons into lemonade… I suppose.