Turkey Tracks: May 23, 2011
Yogurt and Lovey’s Gorp
Well, here’s something delicious!
It’s one of our favorite breakfasts…
I make homemade yogurt about every 10 days–a half gallon at a time. The recipe for how to make yogurt is on this blog. Click on recipes on the right-side of the screen, and you’ll find it. I make it in the early evening, so it “makes” overnight. This batch was made from yogurt that sat in the regrigerator while we went to Charleston, SC, for, all said and done with delayed flights home, 15 days or so. The starter was pungent, but it made the densest custard I’ve ever seen. And the flavor was superb.
There are few things in this world as delicious as raw-milk yogurt while it is still at room temperature. We scoop out a bowl full–making sure to get some of the cream. Cut up some fresh fruit–bananna this time. add a handful of my gorp–I keep a batch in a pottery lidded jar on the counter for snacking–and drizzle with, this time, Green Hive Honey Farm UNHEATED honey.
We didn’t get hungry again until mid-afternoon.
Lovey’s Gorp
(That’s me!)
There are no proportions–you just mix up what you like from your “assets”–ingredients you keep on hand.
Here are some ideas:
Dried organic coconut shavings;
Selections of nuts and seeds you’ve soaked in salted water and dried in an oven or a dehydrator–you soak nuts and seeds to remove their phytates, which can seriously interfere with how your body accesses and processes the nutrients you eat–how to do it is elsewhere on the blog–and above I used pecans, hazelnuts, pumpkin seeds–I don’t use walnuts since they need to be refrigerated;
Selections of organic dried fruits–above are cranberries and blueberries;
Perhaps some chocolate chips…if you’re feeling decadent and are needing a chocolate jolt.
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