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Chefs’ Corner for the month of May: Granola and Yogurt

Bistro Breakfast Bar at Cabot Shores
                                                                     Cabot Shores’ Yogurt & Granola

Every month one of our chefs offers a recipe,usually something you know and like from our Bistro and today it is homemade granola and yogurt,  Usually it is part of the healthy all you can eat breakfast buffet.  Now, this May, it is available for different to your accomodations.

 

Cabot Shores Homemade Yogurt

 
Ingredients:
2 Litres of milk
4 Tbsp good quality plain yogurt (check label: needs to contain a culture)
hot water bath
Method:
Sterilize 2 1-Litre glass jars, set aside (can run through dishwasher or simply rinse clean jars with boiling water)
Bring 2 L of milk to 85 degrees Celsius and keep at that temperature for 1 minute
Cool the milk to room temp
Mix milk and yogurt together until smooth
Pour mixture into sterilized jars, cover the jars
Place the jars into a hot water bath (stock pot filled with hot water) – don’t cover the jars with water
Place stock pot into an oven heated to 170 degrees Celsius
Leave in place for at least 8 hours
Take out finished yogurt, pour off any whey (yellow clear liquid), stir until smooth, and place yogurt in fridge

 

Cabot Shores' Granola
                                                                          Barbara’s Granola

 

Cabot Shores Granola recipe

Ingredients:
3 c rolled oats  (large flakes)
1/3 c veggie oil
1/4 c dark molasses
3 T cinnamon
Method:
Mix together well and place in a baking dish
Bake at 350 for 20-30 min. until golden, stirring every 10 min.
Remove from oven, and add 1/2 c shredded coconut
Store in airtight containers
 

Cabot Shores Homemade Yogurt

 
Ingredients:
2 Litres of milk
4 Tbsp good quality plain yogurt (check label: needs to contain a culture)
hot water bath
Method:
Sterilize 2 1-Litre glass jars, set aside (can run through dishwasher or simply rinse clean jars with boiling water)
Bring 2 L of milk to 85 degrees Celsius and keep at that temperature for 1 minute
Cool the milk to room temp
Mix milk and yogurt together until smooth
Pour mixture into sterilized jars, cover the jars
Place the jars into a hot water bath (stock pot filled with hot water) – don’t cover the jars with water
Place stock pot into an oven heated to 170 degrees Celsius
Leave in place for at least 8 hours
Take out finished yogurt, pour off any whey (yellow clear liquid), stir until smooth, and place yogurt in fridge