Lately I have been so enjoying homemade "greek" yogurt and homemade granola for breakfast or a snack. We ran out of Harvest Crunch a while back and I still have lots of old fashioned oats and sunflower seeds left from my bulk order, so I decided to try making granola.
I followed the basic recipe from here. For the sweetener, I used part honey and part corn syrup and I did't have any oat flour, but now that I'm thinking about it, I probably could have just ground up some oats in my coffee grinder.
To make "greek" yogurt, I start by using Balkan style yogurt as my yogurt starter. I had been using the cooler method to make our yogurt, but lately I have just been putting the jars in the oven and then warming it up to 130 degrees. Then I turn off the oven. Every hour or so I warm it up again and turn it off repeating for 8 hours. It sounds labour intensive, but I just do it on days I'm around. Your supposed to keep yogurt at about 100 - 110 degrees. This way has been working great for me and I love that it doesn't use much electricity. I have been tempted to try the crockpot method, but I am really trying to lower our electic bill.
I strain my yogurt serving in a very fine strainer to get out the liquid. My mom had given me one just for yogurt a long time ago, but it's showing signs of it's age now. This strainer works just as good.
I usually add some canned peaches or raspberry jam as well as the granola. Then I just enjoy!
This post is linked up to Mondays With Countrified Hicks