Apricot Cashew Yogurt Bowl

As promised, a yogurt bowl recipe. Truly effortless. Extremely simple.

A perfect way to use homemade yogurt. A healthy snack, and portable if you make it in a jar.

If you saw my blood orange yogurt bowl recipe, you’ll see that this bowl works the same way– yogurt topped with fresh fruit, honey, and nuts. It’s a fail-proof formula, and one that barely requires a recipe.

This particular bowl– with homemade yogurt, apricots, and cashews– is my go-to late spring, early summer bowl. (I know it’s mid-summer now, but there are still apricots in the markets, so I’m going to say this recipe is still fair game.)

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How to Make Yogurt

How to Make Yogurt | Kitchen in the Hills

Last week, I was seriously stuck on inspiration for a blog post. I wanted to make something, and I wanted to blog about it. But I was running low on a lot of ingredients and didn’t have the time (or energy!) to make a run to the store. I looked into my fridge, and there I found my answer– a too-full carton of milk and a nearly-empty container of Greek yogurt.

Could I culture yogurt myself? Could I do it in a way that was simple and stress free? And could I teach other people to do it, too?

(The answers to the first two questions turned out to be “Yes!” The answer to the last one is for you to determine.)

How to Make Yogurt | Kitchen in the Hills

I know it seems like a lot could go wrong with yogurt– failed cultures, bad bacteria, sour milk. I’ve had a couple of yogurt fails myself, when I tried to culture yogurt in coconut milk, and then again when I tried it with nut milk. Did not work.

But there’s a very simple method for yogurt-making that, when followed, yields beautiful and consistent results.

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Weekend Things

Succulents in a North Berkeley garden

{I caught a glimpse of these succulents next to the sidewalk on an early morning walk.}

There are some weeks when I have the time to cook a new recipe every night, or photograph a couple of posts in one long afternoon. This hasn’t been one of those weeks. I’ve been trying to eat simpler, healthier foods. Usually something I can make a batch of and stash in my fridge to grab-and-go later. But often something as simple as a protein bar or an egg and cheese sandwich on an english muffin. Which is to say, stuff that isn’t quite blog-worthy. 

In lieu of a recipe this week, here’s what I’ve been reading on the internet and dreaming of cooking up in my kitchen. 

This round up is going to be a long one, so links are after the jump!

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