A Patriotic Berry Salad

Okay...so I'm a day late and a dollar short.  But the salad is red, white, and blue!  :)

It was not intended as a 4th of July treat...but it's a really easy and beautiful berry salad for summer cookouts!


1 pint blueberries
16 oz. strawberries
Honey
Plain yogurt
Fresh mint
Lemon Juice
Lemon Zest

Slice up the strawberries and mix with blueberries and the juice and zest of half a lemon. Roughly chop about a handful of mint and toss with yogurt and honey to taste.  Done!

And now for your viewing pleasure...photos of my NYC rooftop 4th of July:

It was a wonderful evening with friends and hot dogs and beer!  I love me a good cookout.

XO

Homemade Yogurt!

I was so excited to get this easy recipe during my last apprenticeship day (the origins of it are unclear since it was found online).

Now that I've made yogurt I just can't go back! It also spurred me to only eat/drink real, full fat dairy...I even want to look into buying raw milk in the future.  I'm telling you...I'd love to learn how to churn my own butter, but that's another blog...


Yogurt Recipe

1/2 Gallon whole milk (organic if possible)
1/2 Cup full fat plain yogurt with live active cultures

Heat the milk in a crock pot on low for 2 1/2 hours, then turn off/unplug and allow the milk to cool in crock pot (with lid on) for 3 hours.

Remove 1 or 2 cups of the warm milk and mix with 1/2 cup of yogurt.  Add back into crock pot and whisk thoroughly.

Cover crock pot and wrap in 1 or 2 thick towels.

Let the whole mixture culture over night (8-12 hours).

Pour into glass jars and put into fridge!


I've enjoyed my yogurt with fresh blackberries, stewed apples and cinnamon, and mixed in with my morning oatmeal.  It's delightful!  So mild and creamy...and my stomach is all the better for using whole milk.

I was fascinated by how hard it was to find whole milk yogurt at the supermarket.  All I could find was Greek style (which I love, but is also expensive).


*Remember to save a 1/2 cup of your yogurt for the next batch!

XO