Please pass the peas

Homemade Greek Yogurt

February 2, 2015 1 Comment

Homemade Greek Yogurt — it's easier than it looks! from https://test.pleasepassthepeas.com

We eat a LOT of yogurt.

So much so that I can’t count the number of times that grocery store cashiers and other shoppers have stopped to comment on all the plastic yogurt tubs in my shopping cart.

The baby and I both eat plain, Greek-style yogurt and fresh fruit for breakfast almost every morning. At dinner, we dollop yogurt on top of soups and alongside spicy Indian-inspired entrees. Last night, we spooned some onto our tacos in lieu of sour cream and sometimes I mix it into baked goods instead of buttermilk.

So when I decided earlier this year to start reining in our grocery spending, yogurt was a natural place to look for savings.

We were going through at least three gallons of Greek yogurt each month (plus another gallon or so of the coconut milk yogurt that Paul prefers) and we were spending a lot of money on it.

We try hard to buy dairy dairy from producers that take good care of their cows, which means we inevitably end up paying premium prices. My back of the envelope math shows that we were spending upwards of $100 a month on yogurt, for both the cow milk and coconut milk versions.

I couldn’t find a way to spend less without reducing our consumption or compromising our ethics, neither of which we wanted to do.

Years earlier, I’d made yogurt a few times with lackluster results. I used an electric yogurt maker I’d received as a gift and powdered yogurt starter cultures, but my homemade yogurt was runny and too tart. I quickly went back to the store-bought kind.

But monthly yogurt expenditures in the triple digits compelled me to take another stab at homemade yogurt…. 

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Filed Under: Accompaniments, Breakfast, Snack, Vegetarian Tagged With: yogurt

Preserved Lemon and Greek Yogurt Salad Dressing

December 8, 2014 Leave a Comment

Preserved Lemon and Greek Yogurt Salad Dressing from https://test.pleasepassthepeas.com

This is what I did with the last of my preserved lemons.

It’s a simple little dressing with a lot of lemony flavor.

This recipe makes a pretty thick dressing, about the consistency of mayonnaise, although it does depend on the brand of yogurt that you use. I think I used Cabot, but I can’t say for sure. We go through a lot of yogurt around here and the brand varies depending on where I do the shopping.

If the dressing is too thick for your liking, you could definitely thin it down with a little water, but I like it the way that it is. … 

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Filed Under: Accompaniments, Salad, Vegetarian, Winter Tagged With: Lemons, yogurt

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I'm Lindsay, a home cook based in Wilmington, NC. Please Pass the Peas is where I share recipes and stories about the food I feed my family. More about me...

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