Brooding On

Peanut Butter Milkshakes :)

"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.