Yogurt and Raspberry Muffins
This morning I made some muffins . . . were they ever good! . . . But they call for yogurt or sour cream.
This past week we’d ended up with an extra gallon of milk. On Saturday’s Japheth closes his store (which is 30 minutes from home) at 12:00 and runs another 20 minutes away to pick up milk for us and some of our friends and family. Can you believe that we have to travel that far away to get to a dairy farm??? He usually brings about 30 gallons in five gallon buckets. We go through six gallons a week ourselves! . . and that’s without making yogurt or ice cream. The children just love yogurt!!! They’ve been begging for me to make some more, but I just didn’t get around to it till this week and having an extra gallon made me get it done. A blessing, not?
So if ya want to try them out here tis.
Vanilla Yogurt (It really is very easy! . . . and your children will LOVE it! We make it by the gallon.)
1 gallon milk
1 cup instant milk
2 packages of unflavored gelatin
2 cup of plain yogurt
2 tsp of vanilla
sugar to your taste
Put the milk, instant milk and gelatin in a big kettle. Heat to 180 degrees. Put water in your tea kettle and bring to a boil awhile. Cool the milk to 110 degrees. Add plain yogurt and vanilla and sugar. Put in a plastic ice cream pail and set in the microwave with the kettle of boiling water. Let set overnight. (This is not microwaved!!! It just is a good insulated place to keep it warm.) Serve with strawberries or whatever you desire, but save some for your starter (plain yogurt) next time.
Raspberry Muffins
2 cup flour
1\2 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1\4 cup melted butter
1 cup yogurt (or you can use sour cream)
1 tsp vanilla
1 cup fresh or frozen raspberries (I’m sure they would be good without raspberries too!)
Mix together flour, sugar, baking powder, baking soda and salt. Separately, mix together eggs, butter, yogurt and vanilla. Add to dry ingredients. Fold in raspberries last. Fill muffin cups 3\4 full. Bake at 400 degrees for 15-20 minutes.
May 20th, 2007 at 2:49 am
Wow, you’ve gotten me wanting to make muffins again! I was on a roll there for a while, making blueberry muffins, um……forget what other kind it was that I also did. They’re wonderful for running late mornings! I often fix egg sandwiches for Vern on his work mornings, since he’s leaving a little before 6:30 AM, and muffins or banana bread or something like that is cheaper and healthier than poptarts, etc.(which he has had this past week……..).
May 20th, 2007 at 6:56 pm
I make homeade yogurt, too, but it’s a little different recipe. It doesn’t have the vanilla pudding in it. I’ll have to try yours and see if it’s good.
(I’m sure it is.)We’ve been getting our milk once a month and I only get 2 gal. per week. Hmm. I wonder if I should be letting the children drink more? I ration it out because I think it’s so costly, and I also don’t have a bottle baby right now. It’s 5.50 a gal. without S&H, and it is raw cows milk. it would be interesting to compare food budgets. 
I know, a sticky area to talk about. 
How are you feeling with Baby?
May 22nd, 2007 at 2:54 pm
Oh that sounds yummy!!!!! we haven’t made our own yogurt for along time.
Is anyone else able to get milk with you we,would love to have fresh milk again, but haven’t found a place to get it.
Blessings Renee
May 30th, 2007 at 2:29 am
Does the yogurt work with “store milk”? I used to make yogurt soon after we were married in a small yogurt maker, but soon gave that up since it didn’t make much at a time. And with my children all LOVING yogurt, it only makes sense to do a bigger amount…but I’ve never tried it, since I never had much success with my small amounts–like it wouldn’t set up, or if I waited til it did it was too sour… That’s why I wondered if you’ve ever done it with store milk.
May 30th, 2007 at 6:25 pm
Yep, store milk works too! As for setting up, the unflavored gelatin helps that out a bit.