Recipe of the Month

Homemade Yogurt

Cooking Info
Yield: 8 (1 cup) servings

Ingredients

1/2 gallon – whole milk
3 ounces – whole milk yogurt with active cultures

Directions

Gather two big pots, 2 quart jars with lids, a thermometer, a whisk and a small cooler.
Place your jars, whisk and lids in a pot and fill with a few inches of water. Cover and heat to boiling for about 10 minutes.
Pour 1/2 gallon milk into a stock pot and heat to 185 to 190 degrees. Fill a sink with ice water and place pot in ice bath. Cool milk to 120 degrees.
Meanwhile, heat another pot of water above 110 degrees. This will go in your cooler. Whisk in 3 ounces of yogurt starter.
Pour the milk into jars and add lids. Place jars in cooler full of heated water. Incubate for 4-6 hours, until the liquid milk in your jars has turned to yogurt when you tip them sideways. Ensure the temp stays around 110 degrees and add more hot water if necessary.
After incubation, put jars in the fridge where yogurt will continue to firm up.

(Source: Recipe and photo by Katherine Younger of Kath Eats Real Food)

Goat Cheese & Roasted Corn Quesadillas

Cooking Info

Prep Time: 25 minutes
Yield: 4 servings

Ingredients

1 cup fresh corn kernels (about 1 large ear)
2/3 cup goat cheese, softened
8 (6-inch) corn tortillas
1/4 cup chopped green onion (about 1 green onion)
10 tablespoons bottle salsa verde, divided
Cooking spray

Directions

Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas.
Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa.

(Source: myrecipes.com)