Yogurt Panna Cotta with Nectarine Jelly and Compote
Frozen Pão de Queijo, Brazilian Cheese Bread
Simple Homemade Yogurt
This is such a simple recipe for homemade creamy yogurt. The yogurt is made using non-fat milk and inoculated with previous batch of homemade yogurt…confused? Continue reading and you will find out how…
We always have yogurt in the morning and the amazing thing is that I do not even remember when the last time I bought yogurt was. I make my own yogurt from organic non-fat milk using the yogurt that I made previously…so it is a continuous production of yogurt by taking approximately 2 tablespoons or so from the jar that it is in used. The recipe is very versatile, you can use 1% fat, 2% fat, or whole milk. The more fat content in the milk the thicker the yogurt will turn out. Although I use non-fat milk I can assure you that my yogurt still very creamy.
There is no excuse to not make your own yogurt as no fancy gadget is required, use your imagination to keep the inoculated milk with yogurt somehow warm by using oven with the light on, top of refrigerator, Instant Pot, rice cooker that has a keep warm setting, cooler or a thermos cooker (which is very similar to a cooler, only retains the temperature more efficiently).
I personally use the thermos cooker when making a large container, but often use the oven if I want to have the yogurt in small individual cups.
Oh! Make sure that you have a candy thermometer or any thermometer as the temperature is very important. If the temperature of the milk is too high it will kill the live culture, or if it is too cold it will not the optimal for the culture to develop…therefore the only important parameter is the temperature.
The making of yogurt always reminds me of my microbiology laboratory where I used to cultivate all kind of bacteria and yeast…a lot of fun!
- 2 quart of milk (any of your choice)
- 2 tablespoons of plain organic yogurt, preferably nothing added but live and active culture.
Place the milk in a pot and bring to simmer until bubbles form around the edges, around 180F. Stir frequently as it heats preventing crust in the bottom of the pan.
Remove the milk from the heat and let it cool until approximately 110 to 120F, do not add the yogurt below 110F or above 118F.
Place the yogurt in the jar and pour approximately ¼ of the milk and stir gently, once the yogurt is totally incorporated in the milk, add the remaining milk to the jar and stir again. I like to pass the milk through a fine colander to retain any unwanted particles or film produced during the heating process to have a smooth and creamy yogurt.
Cover the jar and place in the warm spot you selected. Do not disturb the jar while resting. Let the mixture sit for 6 to 12 hours. Just remember that the longer the yogurt sits the tangy it will taste.
Transfer the jar in the refrigerator and chill. The yogurt will continue to thicken as it cools.
If you care for a thicker yogurt you can pour the whey liquid away and pass the yogurt through cheesecloth.
Make sure to reserve roughly 2 tablespoons of the yogurt for the next batch.
Did you know that yogurt is the most consumed fermented dairy product? Not only prevents osteoporosis due to the calcium and vitamin D from the milk, yogurt is loaded with live good bacteria, called probiotic. Probiotic food help to keep you gut healthy. The good bacteria use the sugar in the milk (lactose) and transforms into acid lactic, therefore for its tangy flavor.
Thank you for visiting Color Your Recipes…have a colorful week!
French Toast with Blueberries
This is a pretty classic and traditional recipe for French toast…so what’s special? Well, I used the yolk custard bread…which is soft, fluffy and rich. Great for breakfast or brunch!
When living in Brazil, we would use a kind of bread similar to baguette to make “rabanada”, and I got very intrigued after moving to US and discovered the similarity between “rabanada” and French toast, mainly because the shape was totally different, round versus square. Moreover, we would dust the “rabanada” with cinnamon and sugar and it was mostly served during Christmastime for breakfast.
I do not make often French toast, after being in a baking frenzy mood lately I decided to use the Egg Yolk Custard Bread to make this simple and easy French toast, especially that I have a whole loaf of bread and I am already itching to bake more. This is a very simple recipe…although I still have to see a “difficult” recipe for French toast…yes, it came out very creamy, rich and it is such a treat for breakfast.
- 2 thick slices of yolk custard bread (brioche, baguette, challah or white bread)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon sugar
- 1 egg
- 2 tablespoons milk
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon butter
- Fresh blueberries
- Whipped cream or maple syrup
- Or whatever you want on your French toast
In a deep pie plate whisk together cinnamon, egg, nutmeg, milk, sugar, vanilla extract and heavy cream.
Dip the bread in the egg mixture by coating both sides.
In a skillet, melt the butter over medium heat. Fry the bread slices until golden brown, then flip to cook the other side.
Serve with fresh whipped cream, blueberries and/or syrup.
If you enjoy this simple recipe for French toast you might want to try Waffle Iron Churros recipes.
Did you know that in France and some other countries, French toast is called “pain perdu”? Pain perdu means “lost bread”, by dipping the bread in an egg mixture it is a way to recover the stale bread.
Thank you for stopping by Color Your Recipes…have a colorful week!
I know, I know there are hundreds of recipes for flan and here I am sharing another one…but trust me, this recipe is very simple and only requires a few ingredients. Moreover, I can assure you that whoever tries this flan will fall in love with it. It is not overwhelmingly sweet and the texture is silky and creamy. There are no words to describe it! It is true that it is loaded of calories, but we need to indulge ourselves once in a while right?
You can bake the flan in small size ramekins or when going to a potluck, I like to bake the flan in a pyrex form. Everytime that I am going to a potluck party and do not know what to bring…or do not feel like cooking/baking…flan is the solution. It is simple,easy and enjoyed by all…Okay, enough of bragging about this flan, let’s go to the ingredients and method.
½ cup sugar
Enough water to dissolve the sugar, approximately ¼ cup
1 can of condensed milk (NOT evaporated milk)
3 cans of skim milk (measured by the condensed milk can)
1 teaspoon vanilla extract
In a small pan place the water and the sugar, mix until the sugar is dissolved. Boil the sugar mix until the water is totally evaporated and the sugar is thick and brown. Do not mix while it is cooking otherwise the sugar will crystallize. Carefully pour the caramelized sugar into the ramekins and gently rotate the ramekin so the caramel is evenly spread. Let the sugar cool down and set the ramekins aside.
In a blender add all the ingredients listed under “flan”, make sure that it is well mixed. Pour into the ramekins where the brown sugar is already hard. The flan mixture will be liquidy at this stage. Bake the flan in water-bath (banho-maria in Portuguese) for approximately 1 to 1 ½ at 275F. The top will be slightly golden and when gently shaken, the flan in ramekins will feel settled.
Let it cool completely and refrigerate for at least 2 hours or overnight.
Before serving, place a plate larger on top of the ramekin and in one movement, flip the ramekin carefully on a plate. Tap on the ramekin a couple of time and the flan will slide on the plate together with the caramel sauce
Garnish as desired and serve.
If you enjoy this simple flan recipe you might want to check on a richer version of flan recipe.