Thursday, March 13, 2014

layering breakfast & coconut yogurt simplified

ahhhhhh breakfast.  i've got the kids layering their own parfaits!  i love LOVE my chop chop mag and the kids are enjoying flipping through it themselves.  in this month's issue they layered oranges, bananas and almonds.  we subbed our gf granola for the nuts:)  i hope you enjoy checking out chop chop's resources as much as i do!

i have two kids that like my coconut yogurt and one that does not.  phoooeeeeey.

today i'm attempting to use a portion of my last batch of coconut yogurt to culture a new batch... i used this article to help me figure out how much culture to add.

i am excited to report that the yogurt recipe has been simplified after some more experimentation and of course i'll report back if the culture works:)  my 1st coconut yogurt recipe included arrowroot and two cans of whole fat coconut milk, which results in slightly thicker yogurt with no difference in taste.

the mullies coconut yogurt

2 cans light coconut milk (i like trader joe's brand... one ingredient and it's cheap)
1 can organic full fat coconut milk
-combine in a small saucepan and heat to 180 degrees.
-let cool to 110 degrees.

2 tsp pomona's universal pectin
2 tsp calcium water
1 packet yogurt starter + powder from 3 probiotic tablets OR 2 tsp of yogurt from previous batch.
-whiz up with the yogurt, pectin, calcium water and starter in a blender or nutribullet for 20-30 sec.
-pour into a yogurt maker or a 110 degree oven and let it culture for 10 hours (8-10 is recommended)

that's it!

have fabulous weekend and keep it real baby:)



don't panic if the mullies is quiet for a bit...  i'm taking a lil break until the end of the month!:)

No comments:

Post a Comment

Tell me what you think....