YOGURT

YOGURT

Makes 1 quart.

Note: I prefer using unhomogenized, organic whole milk because it yields the creamiest, smoothest yogurt and comes in lovely glass bottles.

• 1 quart milk

• 1/2 c. unsweetened whole milk yogurt (that does not contain sugar or stabilizers)

Directions

In a large saucepan, heat the milk to 180 to 190 degrees (it will be steaming). Remove it from the stove just as bubbles are beginning to form. Allow it to cool to about 115 or 120 degrees (it will still be very warm). Remove 1/2 cup of milk from the pot, stir the yogurt into it, and return the mixture the steamed milk.

Nutrition information per 1/2 cup:

Calories83Fat4 g

Sodium56 mgSaturated fat3 g

Carbohydrates6 gCalcium156 mg

Protein4 gCholesterol14 mg Dietary fiber0 g

CRÈME FRAÎche

Makes 1 pint.

Note: This lush tangy cream is milder than sour cream and wonderful spooned over fresh berries or folded into whipped cream to top shortcakes. Use it in place of sour cream in making dips or thickening sauces. Be sure you do not use the ultra-pasteurized heavy cream. The unhomoganized organic cream works best.

• 1 pint heavy cream

• 1/4 c. buttermilk

In a medium saucepan, heat the cream to between 180 and 190 degrees (it will be steaming). Pull it from the stove just as bubbles are beginning to form. Allow it to cool to about 115 degrees. Stir in the buttermilk and transfer to a clean glass jug. Set in a warm spot, on top of the refrigerator, on the back of the stove, or wrap it with several kitchen towels. Once it has set, store it in the refrigerator.

Nutrition information per 1 tablespoon:

Calories44Fat5 g

Sodium7 mgSaturated fat3 g

Carbohydrates1 gCalcium13 mg

Dietary fiber0 g

Diabetic exchanges per serving: 1 fat.

KEFIR

Makes 1 quart.

Note: The complex flavor of kefir comes from its bacteria. Kefir is similar to buttermilk, except that it's thicker and milder tasting. Use it in recipes as you would buttermilk. I prefer using the commercial kefir starter (available in the dairy case of food co-ops) for more consistent results, but unsweetened commercial kefir works, too.

• 1/4 c. unsweetened kefir, or 1 (5-oz.) packet commercial kefir starter

Directions

In a large saucepan, heat the milk to 180 to 190 degrees (it will be steaming). Remove it from the stove just as bubbles are beginning to form. Allow it to cool to about 115 or 120 degrees (it will still be very warm). Remove 1/2 cup of milk from the pot, and stir the kefir into it. Return the mixture to the steamed milk and mix well. Pour the steamed milk into a clean container (or several small containers) and let stand at room temperature until curd forms, about 24 hours. Refrigerate at least 8 hours (this will stop the process), then stir before enjoying. Store in the refrigerator.

Nutrition information per 1 cup:

Calories156Fat8 g

Carbohydrates12 gCalcium294 mg

Protein8 gCholesterol26 mg

Dietary fiber0 g