I wasn’t a fan of yogurt. I’ve always felt that they were too sweet or too tart…
But I became a convert when I started making my own. At first I started with plain yogurt, then I began straining it to make Greek-style… then I began experimenting culturing yogurt with fruits in it (as opposed to adding fruits after the yogurt cultured). Mostly though (assuming I have the time) I make plain, Greek-style.
Lately I have not made yogurt, that is, until the other day. I was inspired by the Creamiest Vanilla Bean Yogurt by Food52.
I loooooooooove it!!!!
I just love it!
So much so that I am trying an alternative breakfast menu – yogurt on alternate days. Let’s see where this gets me!
And, to add crunch, I made some granola, stove-top style. But I prefer my granola to be nutty, not fruity… so I used about 50 grams mixed roasted nuts and sunflower seeds, and just some diced dried apricots just for a bit of sweetness!
Love, love, love it!
(will try using real maple syrup instead of honey next time!)