Recipe: Blueberry Peach Yogurt

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10 Sep Recipe: Blueberry Peach Yogurt

I’m going to steal President Barack Obama’s campaign slogan, “Yes, we can!” Hope he won’t mind. It’s for a good cause — yogurt. You see, while I love my homemade yogurt, for almost a year I’ve been frustrated. The instructions on my electric yogurt maker clearly state, in bold text and ominous wording,  to add nothing to the yogurt but starter. Despite the machine’s packaging, which shows little pots of pastel coloured (and presumably fruit-flavoured) yogurt, it was designed to incubate plain yogurt only. Their options for adding flavour involved stirring in sweetened fruit post fermentation, which I already do.

So imagine my delight when Pat Crocker’s newest book, The Yogurt Bible, arrived complete with recipes for flavoured yogurt. Yogurt full of fruits and spices you add before you fill those little bottles and hit “start.” When I read this I wanted to shout to all the frustrated homemade yogurt fans out there, “YES, WE CAN!”

Having defied the instruction manual,  I can assure you the yogurt maker’s manufacturer will not send goons to your door to repossess their product. Adding fruit, sweetener and spices to the mix will not trigger earthquakes in Peru or stick a red flag on your tax file. It won’t even leave you with jars of liquid, soured milk.  Your yogurt will still set, your karma remains just as you left it and breakfast just got a little more interesting. Makes me wonder why the manufacturer got their knickers in a twist in the first place.

With blueberries and peaches in season, I tried this classic combination, but Crocker is far more imaginative. Chai Tea, Pear Cardamom, Honey Lavender, and Cherry Pomegranate are just a few of her recipes. Flavoured yogurt alone not enough for you? Try one of her topping recipes. She’s got sweet, savory, wet and dry. And once you’ve made your yogurt, there are recipes to help you turn your fermented creation into dips and sauces. Or if you prefer, stir them into soups, salad dressings mains and even dessert — frozen or otherwise.

Got your geek on? There are a hundred pages in the middle of the book devoted to health, including a section on herbs. While I’m not all that keen to know the intricacies of my endocrine system, Crocker provides a concise and informative mini-course on healthy eating. At first I thought this was out of place, but then I realized, if you’re making your own yogurt, you’re not likely doing it to impress the neighbours or save money. Clearly, this is book is targeted at the health conscious.

But you know me. I’m just here for the food.

So, here’s Crocker’s blueberry mango yogurt recipe, only made with peaches. Go ahead. Make some. Yes. You. Can.

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No Comments
  • Cheryl Arkison
    Posted at 00:27h, 16 September Reply

    Pear Cardamom? Hmm, I think I have some pear butter that needs to be used…

    • Charmian Christie
      Posted at 19:54h, 19 September Reply

      @Cheryl Arkison, yup. I see pear cardamom butter in your future. And it’s looking pretty good.

  • VulcanDeathGrip
    Posted at 09:29h, 16 August Reply

    I used your recipe simply to make my own yogurt; I didn’t make a parfait. I didn’t use agave syrup; just some dark clover honey. Very impressive, and such a nice flavor; so much better than the sugar-substitute and gelatin-laden commercial yogurts. Thank you for showing me that I can do almost anything in the kitchen!

    • Charmian Christie
      Posted at 10:48h, 16 August Reply

      Oh, honey would be lovely, too. I avoid artificial sweeteners and hate the texture of yogurts made with gelatin. You CAN do almost anything in the kitchen. I’m thrilled to hear this. Please keep me posted on other items you have taken back! I always learn from the comments people leave.

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