Saskatchewan Menu of the Week – 28 January 2006
Breakfast – Yogurt with stewed rhubarb.
Lunch – Cheese and bean sprout sandwich.
Dinner – Roast pork, spinach orzotto, roast carrots and potatoes.
I prefer unflavoured yogurt because I like to add my own fruit. This time of year, I am mixing yogurt with stewed rhubarb (canned last summer) and sour cherries (frozen last summer). It’s quite easy to make yogurt at home. All you need is milk and a little bit of cultured yogurt from the grocery store. I make yogurt in a 4-cup thermos, but you can make it in any container with a tight lid.
Heat four cups of milk in a saucepan on medium heat until it boils. Let it boil 3 minutes. Remove from heat. Let the milk cool down until you can stick a finger in it and count to ten. Stir in 2 Tbsp. of cultured yogurt. Pour the milk into a thermos (or other container) and leave on the counter overnight. You should have yogurt in the morning. Refrigerate. Be sure to reserve the last 2 Tbsp. of this yogurt to make the next batch.