Pinterest has my Interest

Over the past year or so I have created a multitude of projects. I've had so much fun creating them. Then I stumbled onto Pinterest, signing up without realizing that I had. All of a sudden I had some followers. So I've decided to do something about it, especially since the name of my blog is Frankly Creative. Over the next few months I plan on posting my most favorite projects and then connecting them to Pinterest. These creative projects range anywhere from novels, to stonework, to upholstery. Hopefully, someone might be inspired by them and desire to make a similar creation for themselves.

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

Earlier this month I made 6 gallons of my honey vanilla yogurt for a dear friend, Ilona Hunsaker--actually it was for her son's wedding open house she had in her gorgeous back yard. She served make-your-own yogurt parfaits. They were a big hit and many of those attending asked her for the recipe for the yogurt. \

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.

Put the lids on the containers and place in a pre-heated 100 degree oven for 8 to 10 hours. Turn off the heat and let remain in the oven for another 1 to 6 hours, depending on how strong you want the yogurt flavor.

Refrigerate and enjoy.