Got Milk, Make Yogurt
by Claire Criscuolo, RN

Yogurt, by Claire Criscuolo, RN

Makes about 16 cups

1 Gallon whole milk
2/3 Cup plain, whole milk yogurt

Heat the milk in a large, uncovered pot over medium heat, without stirring, until it begins to foam up. When the foam reaches about halfway to the top of the pot, remove from the heat. Pour the heated milk into a large bowl (a tempered glass or pottery bowl is best). Set the bowl on your counter to cool until you can insert your smallest finger into the center of the bowl of milk comfortably for 10 full seconds. Measure the yogurt into a separate bowl. Add 6 tablespoons of the heated milk to the bowl of yogurt. Stir well to mix. Pour the yogurt mixture into the large bowl of heated milk, using a rubber spatula to scrape the bowl clean. (This is the point when Sadie said a blessing over the bowl and now I do, too.) Cover the bowl with a plate large enough to fit over the bowl without touching the yogurt. Cover the bowl with a clean dish towel, then a thick bath towel. Leave the wrapped bowl on the counter for 8 hours, without disturbing. After 8 hours, remove the towels but leave the plate on. Refrigerate for 8 hours. Remove from the refrigerator, remove about 3/4 cup of the top layer and spoon this into a jar. Cover the jar and refrigerate for up to two weeks. This will be your yogurt "starter" for your next batch. You may now begin eating and enjoying your homemade yogurt.

Tzatziki, with Tomatoes and Onions
by Claire Criscuolo, RN

Serves 4-6

2 Cups plain yogurt
4 Cloves garlic, minced
½ Small cucumber, peeled, minced, and drained salt to taste
½ Teaspoon black pepper
2 Large ripe tomatoes, halved, then cut into 1/4 inch slices, or 16 grape tomatoes, halved
1 Small, sweet onion, Vidalia or other, cut into thin rings
1 Tablespoon extra virgin olive oil salt and black pepper to taste
2 Tablespoons chopped fresh oregano or 1/4 teaspoon dried oregano
4 Large pita breads

Line a colander with a double layer of cheesecloth and set the colander in a bowl. Spoon the yogurt into the lined colander. Cover with plastic wrap and refrigerate for 1-2 hours, until slightly thickened. Turn the thickened yogurt into a bowl. Add the garlic, cucumber, salt and ½ teaspoon black pepper into a bowl. Stir to mix well. In a separate bowl, toss together the tomatoes, onion, olive oil, salt, pepper, and oregano. Spread some Tzatziki on one half of each pita bread. Spoon a quarter of the tomato mixture on the other half of the pita. Spoon additional Tzatziki over the tomato mixture. Fold the pita in half to eat.

Yogurt-Dill Dressing, by Claire Criscuolo, RN

Makes about 2 cups

2 Cups plain yogurt
2 Teaspoons freshly grated lime zest juice of l lime, about 1/4 cup
1/4 teaspoon ground ginger
2 Tablespoons finely chopped fresh dill or 2 teaspoons dried dill weed
salt and pepper to taste

Measure all the ingredients into a bowl and whisk well to blend. Taste for seasonings. Cover and refrigerate for up to one week.

Vanilla and Yogurt Cupcakes, by Claire Criscuolo

Makes 12 large cupcakes

½ Cup trans fat free margarine
1 Cup granulated sugar
2 Eggs
1 Tablespoon plus 1 teaspoon pure vanilla extract
1 Cup plain yogurt
2 Cups unbleached all purpose flour
1 Teaspoon baking soda
1 Teaspoon baking powder

Center the oven rack. Preheat the oven to 350 degrees. Using a hand mixer on medium speed, cream the margarine and the sugar in a mixing bowl, for about a minute, stopping occasionally to scrape down the sides of the bowl with a rubber spatula until the mixture is well blended. Add the eggs, one at a time, beating for about 30 seconds after adding each, until well blended and fluffy, stopping once to scrape down the sides of the bowl. Add the vanilla and the yogurt. Beat on low speed for 30 seconds, until well creamed and smooth, stopping once to scrape down the sides of the bowl. In a separate bowl, measure the flour, baking soda, and baking powder, then sift this into another bowl. Add this to the creamed mixture and mix on low speed for about 45 seconds, stopping once or twice to scrape down the sides, until the mixture is well blended. Spray the cupcake tins with non stick cooking spray. Divide the batter evenly among the prepared cupcake tins, about a heaping 1/4 cup in each. Smooth the tops using a spatula. Bake for about 20 minutes, until a cake tester inserted into the center comes out clean. Let set for a few minutes, then turn out onto a cooling rack or a platter. Allow to cool before dusting with powdered sugar or frosting if desired.