Homemade Yogurt

I was in a yogurt crisis. I sick of eating yogurts with fake this and fake that and I was tired of eating yogurts with ingredient lists that were as long as my grocery list.

For example…here is an ingredient list from a popular kind:
Cultured Pasteurized Grade A Low Fat Milk, Sugar, Strawberries, Modified Corn Starch, High Fructose Corn Syrup, Nonfat Milk, Kosher Gelatin, Citric Acid, Tricalcium Phosphate, Natural Flavor, Pectin, Colored with Carmine, Vitamin A Acetate, Vitamin D3.

First, what are some of those things!? Second, high fructose corn syrup (HFCS) is an ingredient that I tell my clients to AVOID (Sara B Consulting Principle #3) and third, if the yogurt doesn’t contain high amounts of added sugar it usually contains some type of “fake sugar.”

Of course, I had my favs amongst the “clean” yogurts…Stoneyfield, Fage Greek Yogurt, Cultural Revolution (made right here in Kalona!) but they were just too darn expensive to buy in the amount that I LOVE yogurt. So I needed a solution.
Fage O% ingredients:
Grade A Pasteurized Skimmed Milk, Live Active Yogurt Cultures (L. Bulgaricus, S. Thermophilus)

THE SOLUTION: HOMEMADE YOGURT
While visiting my brother Matt and his wife Dorcha in Montrose, CO I enjoyed eating loads of his creamy homemade yogurt…….I then thought to myself “why wasn’t I doing this!?!?!”
I could enjoy the many wonderful health benefits of yogurt…live active cultures for digestive health, calcium for our bones and possible reduction of fat storage, protein for our muscles…without the nasty stuff and in a cost effective way!

So I jumped on the computer and bought myself a Yogourmet!
http://www.amazon.com/Yogourmet-104-Electric-Yogurt-Maker/dp/B000N25AGO

I was giddy the day it arrived at my doorstep!

Ingredients and instructions to make yogurt:
There are a TON of ways to go about this and I encourage you to research some, but here is the way I went about my second batch (my first batch did not turn out….it is a trial and error recipe)

You need a “starter”….you can buy yogurt starters
http://www.amazon.com/Yogourmet-Bifidus-Acidophilus-Probiotic-Starter/dp/B001EO69NS

OR you can start with a yogurt that has no “binding agents” in it like pectin or gelatin. I used Fage Greek Yogurt 0% (on sale for $.99 and will be multiplied into a gazillion servings!)

Temperature in VERY important in making yogurt so PAY attention while cooking.
Pour 2L of milk (I used Robert’s 1% because you need some fat…my brother uses whole) into a double boiler or pot.
A note on Robert’s Dairy: they are hormone free AND local!
http://www.robertsdairy.com/green/no-artificial-growth-hormones
Heat milk till it gets to 180F or just to a boil.
Allow milk to cool to 108-112F. You can speed this up by placing the pot in the sink filled with cool water.
Pour chilled milk into the inner container of the yogurt maker. Add the starter (yogurt). Stir until mixed in. (You can add powdered milk here for a creamier yogurt…haven’t tried this yet)
Place lids on the yogurt maker, plug in (red light on), and ferment away!

Mine took about 10hours (overnight) to get to the desired thickness. To stop incubation place inner yogurt container in fridge for about 8 hours. There is a layer of liquid on top…you can either stir this in for a thin yogurt or drain for a thicker.

Yogurt stays fresh in fridge for about 3 weeks!
You can also drain yogurt with a cheese cloth for a cheese/sour cream/dip substitute.

Now you can flavor your yogurt to your desired taste by adding your OWN health benefit sweeteners such as honey and agave nectar and fresh or frozen fruit.


cinnamon, Watkins vanilla, honey from Matt’s beehives, and black berries

Until next time…
look good, feel good, do good
https://davissportsnutrition.com/

Crock Pot Honey Mustard Pork Tenderloin


Crock Pot Honey Mustard Pork Tenderloin
Ingredients:
pork tenderloin
sea salt and ground pepper
1 garlic clove, minced or tsp of jarred minced garlic
4 T Dijon Mustard
3 T honey
1 T cider vinegar
1/2 tsp dried thyme

Instructions:
Wash, trim, and pat dry the tenderloin, salt and pepper. Place in crock pot. Combine all ingredients in small bowl. Whisk together and pour over tenderloin to coat. Cover pot and cook for about 7 hours on low. Check tenderloin with meat thermometer to make sure it is cooked through before serving.
Enjoy!

To come: Almond butter cookies, white chicken chili

Until next time…
look good, feel good, do good
www.davissportsnutrition.com

Montrose and Telluride, Colorado

Jeremy and I just returned from a fabulous filled vacay to Montrose, CO to visit my brother Matt and his wife Dorcha.

They definitely know us well and planned are days full of physical activities and delish food.

Day 1: J and I went snow shoeing in Black Canyon National Park.
the nice thing about snow in Colorado is that it has sunshine to go with it

J’s my junior ranger
Harley catching some rays

CrossFit Agoge
where Matt and Dorcha get their WOD’s in

the first night they prepared a wonderful dinner for us…
fine wine and coffee/spice rub for the elk….yes ELK! Matt’s knew passion is elk hunting with his bow.
VERY TASTY and LEAN!

Dorcha prepare Borsch (a beet soup from Poland) SO GOOD! Sad that I don’t have a pic 🙁
we were really spoiled

love the dogs…Harley and Maggie…J can we pleeeaaaseee get one?
Day 2: Cross Country skiing at Grand Mesa…North America’s largest mesa

Matt, J, Harley, Maggie, Bell and I
we almost lost the dogs in the snow

look at all that snow! Can you see the stop sign?
after 12 miles of CC skiing, a greasy spoon diner was just what we were looking for
LOOK: you can even get your wedding cakes there…sweeet, a one stop shop!
man did it hit the spot

Matt made pork ribs for a guy’s night of poker at his friend’s house.
Day 3:Feeding the bees and back country snow shoeing
Matt raises his own bees and gives us jars full of sweet nectar!

Next he wants to raise a grass fed cow and pigs….we’ll start calling him Old McDonald
while snow shoeing the back country we came upon an old abandoned mining town
a storm rolled in and things got a little sketchy, so we decided it was time to head home
good thing J built me this snow cave to stay warm 🙂
Day 4: Skiing in Telluride and a Valentine’s Dinner

Matt and Dorcha treated us to a Valentine’s dinner at La Marmotte in Telluride
delish!

tuna and lamb…can’t remember the fancy menu descriptions

Dessert: Berry Cheesecake and Warm Molten Chocolate Cake with espresso ice cream… YUM
Day 4: more skiing in Telluride
a bright and sunny day brought awesome views

the gang….J, Me, Dorcha and Matt


the town of Telluride

Matt and J enjoying a bloody mary around the fire pit

Telluride=Breathtaking (and I’m not just talking about the altitude)


Matt, Jeremy, and Dorcha hiked Bald Mountain to get to some good powder
then it was dinner at the Stryker’s (Matt and Dorcha’s pals)
carpaccio with fresh grated parmesean
tuna tartar salsa and spring rolls…did I mention the food was out of this world!?

boiling oil for fondue
the dippers: chicken, beef, seasoned shrimp
more ribs and more amazing cuts of beef
all in all we have much to be thankful for…
wonderful family, new friends, good memories, and full bellies
until next time…
look good, feel good, do good