Sunday, December 7, 2008

Meal Plan Monday 12-8-08

Not sure what my deal is with making yogurt...I've successfully done it three times and messed it up royally twice. I've tried two different recipes, both use the cooler method which I find very appealling. This last time I used the recipe at Heavenly Homemakers and trust me when I tell you I know there's nothing wrong with her recipe (all of her recipes are very clear, concise and super yummy - the trouble is operator error), I'm pretty sure the mistake I made was that I used 2 quarts of milk and poured it all into a 2 quart container (after heating and mixing in the yogurt culture), instead of like the directions say: pour into a quart container. The yogurt was still very watering after 7 hours so I poured in more hot water and left it for another 12 hours. The final result was a VERY sour watery I'm thinking it was the huge amount of milk in one big container (?). I'm going to try again tonight.

We use raw milk from a local farm. It's like white gold. So here I am with 2 quarts of watery sour yogurt that I refuse to throw out. Sour yogurt is kind of like buttermilk so I figured I would try making some muffins to use up my failed yogurt.

This recipe for Cream Cheese Apple Muffins from A Simple Walk (a wonderful blog) is one that I've used - modified slightly. Here is what I did today:

4 oz cream cheese, softened
1/2 c agave nectar
2 eggs
1 c yogurt
1/4 c coconut oil
1 tsp vanilla extract
1 c spelt flour

1 c whole wheat flour
1 1/2 t baking powder
1 tsp baking soda

1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 medium apples, peeled and diced

Soak the flours with the yogurt overnight. The next day, mix together cream cheese, agave, eggs, melted coconut oil, and vanilla. Beat until smooth. Add baking powder and soda, salt, cinnamon and nutmeg to the soaked flour and then stir in the liquid mixture. Fold in apples. (this time I also added cranberries we dried that do not contain any sugar or sweeteners). Bake for 35 minutes in 350 degree oven or until toothpick comes out clean.

The other muffins I'll be making tomorrow morning are Soaked Apple Cinnamon Muffins from The Christian Moms Outlet. The flour is soaking with the sour yogurt right now.

B - Eggs & Toast
L - Leftover Pizza
D - Sticky Chicken, Sweet Potatoes & Brussel Sprouts

B - Baked Oatmeal
L - Turkey Sandwiches
D - 1 Skillet Sausage & Cabbage

B - Leftover Baked Oatmeal
L - T.B.D. (to be determined, usually leftovers)
D - Coconut Chicken Fingers & Acorn Squash Casserole

B - Breakfast Casserole
L - T.B.D.
D - Black Bean Burgers & Big Salad

B - French Toast & Smoothies
L - T.B.D.
D - Chicken & Broccoli Fettucini Alfredo

B - Omelets
L - T.B.D.
D - Taco Salad

B - Bacon Mushroom Tomato and Cheese Strata
L - T.B.D.
D - Pizza Night

I'm also going to try making sourdough bagels this week. Superman is getting really bored with our selections of breakfast foods.

For more great menu ideas check out! Any yogurt making wisdom would be greatly appreciated. I'm going to keep trying so I can provide my family with good healthy yogurt - I just hope I don't end up making muffins every time - :)
Enjoy the day -Wonderwoman


  1. Have you ever tried Crockpot Yogurt? It is so easy and yummy to make and virtually foolproof. Here is a link to my blog where I posted it over a year ago:


  2. What a great idea! Thanks for the link....I do love my crockpot.

  3. I really hope you enjoy those muffins:) I have been experimenting with soaking flours using regular recipes and just adding in the extra step and lacto-fermented substance.

    My yogurt was runny at first too. I started using 2 packets of kosher gelatin for 4 quarts of yogurt. Worked great! I also use my heating pad and just put the jars in a water bath for 8 hours or so:) That recipe for cream cheese muffins looks great. I am definitely going to have to try it. I enjoyed reading your blog!


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