"Mom, are you going to blog about our latest creation?"
Their creation. Sure, kids. I'll blog about your creation.
These delicious Peanut Butter milkshakes came about like this:
I handmilked Nutmeg before daylight. I came inside and strained the milk through a strainer and into the double-boiler. I heated the milk to 180 degrees and kept it there for 30 minutes. I then removed it from the heat and submerged it in an ice-water bath to drop the temperature quickly down to 110 degrees. I stirred the yogurt starter culture into the milk and poured it all into my yogurt maker where it incubated for 12 hours. Before bed, I removed it from the yogurt maker and put it in the refrigerator for 12 hours to firm up. In the morning, I poured my finished yogurt into a cheesecloth to strain it and make it into a thicker, Greek-like yogurt and allowed it to drip for 4 hours. Then, I scooped 3 cups of the thick yogurt into a bowl and added 2 tsp. vanilla, 1/4 tsp. salt, and 1/2 cup Agave nectar (though, you could use any sweetener). I mixed it well, then threw it into the ice cream maker. Having filled the maker with ice, I allowed it to churn for 2 hours before moving it to the freezer to solidify further (a few more hours). When, we were finishing up dinner, I set it out to soften just a minute. Then, once we all had happy (clean) dinner plates . . .
The kids scooped some of the vanilla frozen yogurt into the blender, added a couple spoonfuls of Peanut Butter and Nutella and a smidge of goat milk and blended it all up. They poured it into their glasses, topped it with some whipped cream, gobbled it all up, then asked if I would blog about their creation. ;)
Seriously, though . . . the vanilla frozen yogurt is AMAZING whether you eat it as is or make it into a milkshake. If you don't plan on doing your own pre-dawn milking, just grab some Greek yogurt off the supermarket shelf and proceed from there.