Here in Florida we are past the strawberry season and into the blueberry season. It seems that no matter the season, fresh berries are always available but not always as inexpensive as when they are fresh and local. (At the end of strawberry season roadside vendors sell a flat of fresh strawberries as low as $5.00). Blueberry farms have U-Pick times and you can get a look of berries for not a lot of money. The same holds true for blackberries, raspberries, gooseberries, huckleberries, mulberries or cranberries. To take advantage of this abundance, buy in bulk and freeze or can as much as you can.
Now, what does this have to do with Yogurt, you ask? Berries are the number one fan favorite compliment for yogurt. Take a look at the yogurt section of your grocery store and you will notice there are over 80 different flavors on the shelves. Cost of these yogurts can be as high as .50cents per 4 oz. Making your own yogurt can cut that cost in half and not have any of the additives commercial products have.I also think the home made tastes much better.
Since I prefer the thicker Greek style yogurt, when I make a quart of yogurt I end up with 3 cups of the thicker yogurt after draining the whey. I broke down my recipe to a one cup quantity so it is easy to modify for any amount of yogurt.
Berry Yogurt Recipe
1 cup Greek style yogurt
1 Tbs of Honey. (I usually use a local wildflower honey)
2 Tbs of chopped berries.
Mix all ingredients well and refrigerate over night to allow the flavors to combine.
For Blueberries I prefer to put them through the blender to chop up the skins better than by hand.
You may want to add some fresh fruit on top for texture and color.
Typically Strawberries don't need as much sweetening. Cranberries need more unless you like the tartness.
That's it. Berry Yogurt made easy.
As always: Your taste may be different and you can always change the amounts of honey and/or berries.
George
The Cheesy Geek
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