1 qt non-fat milk
1/4 cup plain yogurt at room temp
A Recipe for
Non-Fat Berry Yogurt
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
This Recipe for Non-Fat Berry Yogurt is one of thousands in the Recipes-to-go Fruit Cookbook.
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
If you enjoy this Non-Fat Berry Yogurt Recipe - you should enjoy the recipe collections you can find on the websites below:
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This is a recipe for Non-Fat Berry Yogurt from the recipe cookbook of Recipes-to-go (Fruit)
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
berries in season
(to provide live cultures-make sure the yogurt says so, or you can
buy live yogurt cultures from any health food store)
Heat milk to just below boiling (120 degrees) using a candy
thermometer.
Allow milk to cool till tepid (90 degrees). Stir in yogurt. Mix till
blended with milk. Turn into glass bowl or 4 containers with fresh
berries. Cover and keep barely lukewarm. Let container stand
undisturbed.
Remove when curd has formed. Store in fridge. (in my yogurt maker, it
takes about 8 - 10 hours)
Serves: 6
Non-Fat Berry Yogurt Recipe brought to you by Recipes To-Go