To start out my pinning I'll share one of my favorite things to make for breakfast.
Homemade Whole Wheat Waffles with Homemade Honey Vanilla Yogurt
Here is a repost from an earlier entry in my blog on how to make the yogurt. Enjoy
I'm posting it here on my blog because I thought it would be the easiest way for me to share it with them. (Also because I have posted these instructions before and I just had to go into my archives and retrieve them. I found that I have changed the recipe a bit since I first posted this, so I have updated them for this post).
It's healthy, tasty, and easy. You just need a candy thermometer, a good sauce pan, an oven that can maintain a temperature of 100 degrees, and the following ingredients:
HONEY VANILLA YOGURT
8 cups of fresh milk
2/3 cup powdered milk
2 tablespoon cornstarch
2 teaspoon unflavored gelatin (1/2 envelope)
2 scant teaspoon instant pectin
Mix together in a heavy sauce pan with a wire whisk.
Turn the burner to low-medium low and let the milk slowly rise in temperature up to 170 degrees, but DO NOT let the milk come to a boil. Stir occasionally to prevent a film sticking to the bottom of the pan.
When the milk mixture reaches 170, remove from heat and stir in:
3/4 to 1 cup honey
1 teaspoon vanilla
When the mixture reaches a temperature between 112 and 108, add:
1/2 cup of yogurt starter. (Use plain or vanilla. You can reserve a 1/2 cup from your previous batch of yogurt).
Mix well with wire whisk. Strain and pour into containers. I like to use Pyrex bowls that come with lids, but I have found that used yogurt containers work, as long as they have snap on lids.
Refrigerate and enjoy.