Big deal right? For me, it actually is. I’ve never been a breakfast person. I have this notion that I feel more hungry during the day when I do than when I just have a latte. So once again, as has happened in many a January past, I have decided to take up the healthy breakfast banner and see how it suits me. Chances are, by mid-February, I’ll be back to my breakfast skipping days. But, for now, I’m indulging today in the yogurt I made yesterday topped with some Kashi nuggets and the huckleberry calamondin marmalade from a few weeks ago.
This yogurt was made from Fresh Breeze 2% milk, with Grace Farms yogurt as a starter, and it has a really nice tang and texture. To make your own, start with the milk of your choice (ideally not ultra-pasteurized) and a starter of your favorite plain yogurt. Heat the milk to 185F, and then let it cool to at least 120F. Stir in some of the plain yogurt (1/4 cup yogurt to every 1 quart of milk), and pour it into sterilized glass jars. Let sit in a yogurt maker, or in a cooler with a heating pad until it thickens and there is some whey sitting on top… usually about 9 or 10 hours. Then chill.
What do you eat for breakfast?
PS: In case you haven’t noticed, I’m trying a new thing here. It’s sort of a 365 project… a little something to keep me from pushing off blog posts until they are practically edited novels. Instead, I’ll be sharing little glimpses as a way for me to celebrate the little satisfactions of life. I won’t kid myself that I’ll be blogging every day… like breakfast, I’m not sure it will stick when life starts getting crazy. But you never know unless you try!