Happy Family now makes whole
milk yogurt cups and pouches for toddlers.
Not exact matches
He also suggested homemade
yogurt, which can be made with just a half gallon of
milk and about a half
cup of
yogurt.
To the 2/3
cups almond
milk I used in place of
yogurt, I added 2 tsp apple cider vinegar for a «
yogurt» - like quality.
Just made these with all honey, Greek
yogurt, unsweetened almond
milk (what I had), and two
cups of frozen organic blueberries.
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond
milk 1/4
cup soy
yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
You'll need about 4
cups of
yogurt or thick
milk kefir, some cheese cloth or a thin towel, and a glass bowl.
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4
cup brown sugar 1
cup pumpkin puree 2 tablespoons low fat vanilla
yogurt 1 teaspoon vanila bean paste 2/3 + 1/2
cup whole wheat white flour 1/3
cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4
cup 1 %
milk
1 1/2
cups (360 grams) plain whole
milk (full fat)
yogurt (can also use a reduced fat
yogurt, preferably drained)
1
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2
cup dry
milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2
cup water or cranberry liquid, warm to touch 1/2
cup mayonnaise,
yogurt or dairy - free
yogurt 1/2
cup canned whole berry cranberry sauce, drained with 1/2
cup liquid reserved 1/4
cup shredded Swiss cheese or dairy - free Swiss cheese, optional
1/2
cup plain Greek
yogurt (you could also use sour cream or heavy cream or even
milk, though if you use
milk, I would reduce the amount to about 1/3
cup)
1/2
cup dairy - free
milk plus 2/3
cup dairy - free
yogurt or sour cream will yield 1
cup of dairy - free buttermilk substitute.
I used 3 tbsp butter and 3 tbsp whole
milk Greek
yogurt instead of 1/3 up butter, 1/2
cup palm sugar because it's what I had, and only had brandy not bourbon so tossed in a splash of that.
Lemon Cream Pie Oats (an overnight recipe, makes 1 big breakfast serving) 1/2
cup old fashioned oats 1/2
cup unsweetened almond
milk 1/2
cup water 1/4
cup plain Greek
yogurt 1 tsp.
I warm the 2 litres of
milk to 50 degrees centigrade and in a separate jug I mix 2 tablespoons of
yogurt from previous culture, 150 grms dried
milk powder and together with another
cup of cold
milk.
Ingredients 3 eggs 3/4
cup sour
milk 3/4
cup plain organic
yogurt 1/4
cup oil 1 tsp vanilla 1
cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour
milk by adding 1 Tablespoon lemon juice to whole
milk and let sit for... Continued
Mango Lassi Popsicles makes 6 - 12 popsicles depending on your molds Ingredients 2
cups ripe mango, chopped 1 1/2
cups Greek
yogurt 1/2
cup milk 2 Tbsp sugar big pinch of ground cardamom big pinch of salt Instructions Peel -LSB-...]
Brisk Broccoli Soup Ingredients 1
cup broccoli florettes 1 clove of garlic 1/2 cup chicken stock 1/3 cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall C
cup broccoli florettes 1 clove of garlic 1/2
cup chicken stock 1/3 cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall C
cup chicken stock 1/3
cup cream (milk or non-fat yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall C
cup cream (
milk or non-fat
yogurt) salt and pepper to taste Instructions Add broccoli, garlic and chicken stock to the Tall
CupCup.
Ingredients Maida — 1/2 kg
Yogurt (curd)-- 1/2
Cup Egg — 1 Yeast — 1 teaspoon Milk — 1/2 cup Salt — 1tsp Oil — for frying Method Put
Cup Egg — 1 Yeast — 1 teaspoon
Milk — 1/2
cup Salt — 1tsp Oil — for frying Method Put
cup Salt — 1tsp Oil — for frying Method Put...
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1
cup of greek
yogurt (or non dairy
yogurt for vegan) • 1/2
cup of almond
milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
One addition I always make is 1/4
cup of chopped pecans, and I make the switch to mini chocolate chips, and whole
milk greek
yogurt as apposed to fat free.
14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3
cups nonfat
milk 1/2
cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2
cup Cabot Plain Greek
Yogurt
Pin It Ingredients: 6 ounces low fat cream cheese, softened 1/3
cup plain non-fat Greek
yogurt 1/3
cup milk 1/3 -1 / 2
cup powdered sugar 1 teaspoon vanilla extract 1/2 pint fresh strawberries 1/3
cup graham crackers 1 tablespoon brown sugar 1... Continue Reading →
1 1/3
cups whole wheat white flour 2/3
cup wheat germ 1 teaspoon baking soda 1/4 teaspoon salt 2 heaping teaspoons cinnamon 3/4 teaspoon ground ginger 1/2
cup 1 %
milk 1/2
cup low fat vanilla
yogurt 1/3
cup cane sugar 1/4
cup molasses
1 1/2
cups rolled oats 1 1/2
cups milk of choice, dairy or non-dairy 1/2
cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1
cup Greek
yogurt, I used 2 % (optional) 1/2
cup chopped walnuts, toasted
Note: For a vegan option, omit the Greek
yogurt (and almond
milk) and sub with 1
cup of coconut
milk instead.
Ingredients — 1
cup frozen strawberries (150g)-- 1/2
cup milk (120 ml)-- 1/2
cup greek
yogurt (120g)-- 2 tbsp GF oats — 1 tsp cinnamon — 2 tsp sweetener (honey, agave, maple)-- 4 dates
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5
cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4
cups low - sodium chicken broth or veggie stock 1
cup unsweetened almond
milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut
yogurt for topping, optional
1/4 teaspoon baking soda plus 1/2
cup (120 ml) buttermilk, sour
milk or
yogurt to replace 1/2
cup (120 ml) non-acidic liquid
This recipe makes 2 servings: 1 large banana (frozen) * 1
cup vanilla low - fat
yogurt 1/2
cup skim
milk 2 TB.
3
cups strained (or Greek - style) organic whole
milk yogurt, preferably from grass - fed cows 1/4
cup organic lime juice (about 2 limes) 1/3
cup honey or other natural sweetener (adjust as necessary — I prefer it more tart) zest of 1 organic lime
2
cups (280 grams) yellow cornmeal, to be divided 1
cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4
cups (300 ml)
milk, whole is best here 1
cup (240 grams) sour cream (full - fat plain
yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs
1 1/2
cups soy
milk * 1 1/2
cups vanilla
yogurt ** 3 - 4 ripe bananas (cut in 1 in chunks) 1
cup frozen strawberries (cut in 1 in chunks) 3/4
cup frozen raspberries -LCB- Or substitute any of your favorite frozen fruit.
Homemade Balushahi Recipe Recipe: Nadia Natasha, Image: Nadia Natasha, Time: 1.30 Minutes Ingredients: Refined flour 1 1/2
cups Soda bicarbonate 1/4 teaspoon Ghee 4 tablespoons
Yogurt whisked 6 tablespoons Sugar 2
cups Milk 2 tablespoons Pistachios finely chopped 4 - 5 Directions: Sift together the flour and soda bicarbonate into a large bowl, add -LSB-...]
Ingredients For the doughnut: 1
cup flour (I used 3/4 all - purpose and 1/4 whole wheat) 1/4
cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2
cup sugar 1/4
cup vegetable oil 1 large egg 1/3
cup Greek
yogurt (I used 0 % Vanilla Chobani) 1/4
cup milk 1/2 teaspoon vanilla extract
1 1/4
cups whole wheat white flour 1/2
cup wheat germ 1/4
cup cocoa powder 1 tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4
cup 1 %
milk 1/2
cup brown sugar 1/2
cup low fat vanilla
yogurt 1/2
cup unsweetened applesauce 1/4
cup canola oil 2 teaspoons orange zest 1 teaspoon vanilla
To make the Ranch dressing, you can combine 1
cup milk and 1
cup mayonnaise (or Greek
yogurt, sour cream, etc.) with 3 TBS of this seasoning mix.
I used 1
cup water + 1/4
cup half and half instead of
milk, full - fat
yogurt instead of sour cream, and whole einkorn flour instead of AP.
Ingredients: 1/3
cup raw, Only Oats large flake gluten free oats + 2 TBP Bob's Red Mill gluten free ground flax seeds + 100g (~ 1/2
cup) Yoplait whole
milk plain
yogurt + ~ 1/3
cup water, ~ 1/2
cup chopped apple + cinnamon (pantry staple, not included in pricing)
Used 2 % Greek
yogurt and 2 %
milk instead of whole and swapped out a half
cup of AP flour for whole wheat flour.
Whole Wheat Maple Muffins 1/3
cup milk (lowfat or skim) 1
cup plain
yogurt * 1 large egg 1/2
cup maple syrup 2
cups whole wheat pastry flour 1 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2
cup berries (optional)
of paste to a
cup of coconut
milk,
yogurt, water or a combination of these to make a sauce.
Combine 1/2 a banana, 1 tablespoon almond butter, 1 tablespoon of vegan protein powder, 1/2
cup of chopped kale, 1/4
cup coconut
yogurt, 1/2 tablespoon flax seeds, 1/2 tablespoon hemp seeds, and 3/4
cup of nut or coconut
milk.
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1
cup plain whole -
milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
2 scoops DailyBurn Fuel - 6 in vanilla 1
cup unsweetened almond
milk 1 frozen banana 1 tablespoon key lime juice Zest of one key lime 1/2 teaspoon maple syrup 1
cup ice cubes 1 tablespoon nonfat plain Greek
yogurt 1 tablespoon crushed graham crackers
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1
cup (100g) oat flour 3/4
cup (105g) all purpose flour 1/2
cup (70g) whole wheat flour 1/3
cup (67g) granulated sugar 1/4
cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4
cup (180 ml) whole
milk, room temperature 1/2
cup (130g) plain
yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
Use 3 TBL to 1/4
cup starter
yogurt into a portion of the cooled
milk to thin it, then add to the cooled
milk.
Yogurt sauce: 2 large cloves garlic 1/2 teaspoon fine sea salt 1
cup (235 ml) whole
milk Greek
Yogurt a large handful mint leaves, finely chopped
Avocado Cilantro
Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to
Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek
yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to
yogurt -1 / 4
cup coconut
milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to taste
It was very useful.Some people add
milk to make it more soft and sweet.Some people use
Yogurt too.When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp (not very wet) cloth.I think it will prevent moisture from escaping.Applying a small amount of ghee at the end (after removing from stove) will make it taste better.In my home town old generation do a trick to make the puffed.They take a
cup of very clean sand put that in a piece of cloth (at the center).
Ingredients 2
cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek
yogurt 1 tablespoon honey or agave nectar 1
cup unsweetened almond
milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and blend on high until combined.