Yogurtlumeyvesuyuturkishfruitsmoothie Recipes

Steps:

• Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture.
• Fill three 1-quart plastic containers or glass jars with hot tap water (about 115 degrees F); cover. Place the containers in a small insulated cooler and pour in enough hot water (115 degrees F) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115 degrees F); set aside.
• Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180 degrees F to 190 degrees F) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching.
• Remove from the heat and allow the temperature to drop to 115 degrees F. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115 degrees F) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115 degrees F.)
• Remove the yogurt from the cooler and refrigerate until cold, about 2 hours.
• For thicker, Greek-style yogurt, line a fine-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until it's as thick as you like, or up to 2 hours.
• Honey-Nut
• Mix in honey and toasted sliced almonds.
• Ambrosia
• Mix in chopped mandarin oranges and toasted coconut flakes.
• Banana Split
• Mix in sliced bananas and chocolate syrup.

Steps:

• Place the yolks, sugar, vanilla and 150 grams water into a stainless bowl, then place the bowl over a pot of simmering water. Cook, whisking vigorously, until it holds ribbons. Remove from the heat and set aside.
• Heat half of the cream in a small pot. Squeeze the water from the gelatin. Add the gelatin to the warm cream. Pour the cream and gelatin mixture into the egg yolks and mix well. Fold in the remaining cream and the yogurt. Pour into a large serving dish or divide into individual bowls. Refrigerate at least 30 minutes.
• Spoon Stone Fruit and a bit of its juice over the yogurt mousse.
• Put sugar, Aperol, Campari and 3 cups water in a medium pot. Simmer until sugar is dissolved. Remove from heat, then add saffron, basil and vanilla seeds. Add fruit to a large bowl. Pour the hot liquid over the fruit. Allow to cool to room temperature.

Steps:

• Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
• Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
• Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

Steps:

• Top a PretzelCrisps® with a dollop of Greek Yogurt and some fresh fruit for a tasty, healthy snack.

Steps:

• Chop up apple (or any other fruit or berries), and sprinkle apple and almonds over yogurt. 1 tbsp honey can also be drizzled over if you need a little sweetness.

Steps:

• Bring milk to just a boil and then set aside to cool.
• Cool just enough not to bite the finger to touch, (about 120°F).
• Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
• Mix well by stirring the starter in, and cover.
• Completely cover the bowl with towels top and bottom to maintain an even temperature.
• Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
• Refrigerate for 8 hours before serving.
• To store, keep in refrigerator.
• If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.

Steps:

• Slightly soften the honey in the microwave so that it is easier to stir. Cool.
• In a bowl, combine the softened honey with the plain yogurt and vanilla extract.
• Using parfait glasses, layer the honey mixture alternately with the fruit and granola, ending with granola on top.
• Refrigerate until ready to serve.