Straining yogurt results in an exceptionally creamy, rich, and less sour tasting flavor unlike anything you have ever bought from a store. You will be surprised at the amount of whey (a sour, viscous, greenish yellow and highly nutritious liquid) the process of straining will create. Don’t throw it away! It can be used in a number of ways. For example you can use it in place of water for any bread recipe, in smoothies for added protein, or as a substitute for buttermilk in baking recipes. Below is a yogurt recipe we have adapted from the cookbook “Ma Baseema” – Enjoy!
A decadent after breakfast treat.
Today we decided to try our hand at some home-made strawberry jam. It was super easy (we followed the recipe on the box of Sure Jell pectin) and seems to have yeilded excellent results. Now our guests can look forward cute little jars of home-made jam on their breakfast table!
The recipe can be found here: http://www.kraftrecipes.com/recipes/surejell-strawberry-jam-51957.aspx
We recently added this item to our lineup of fantastic breakfast dishes, and after a number of attempts, and a couple of disasters, Lorraine perfected the recipe and technique. Once you get the roulade technique figured out the possibilities in terms of seasonings and flavors are truly endless. Have fun with it! The recipe is adapted from this one found on sparkrecipes.com.