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March 11, 2015

I have a new gadget for the fun of it.  Today I am trying my hand at making Greek yogurt.  First, this is not as easy and simple as the demo tells you.  You must do more than pour milk in a container and push a button.  The process will take 6-12 hours depending on how you want your yogurt to taste and the thickness of the yogurt.  As mentioned, I decided on Greek yogurt, and that takes a few more hours than regular yogurt.  I am also using coconut milk and only ½ cup of plain yogurt.

My plans are to make enough yogurt to marinate my chicken and also have some to eat.  And if it turns out to be as good as I hope, we are having frozen yogurt for dessert.  Here are the steps and a picture of the cuties machine.

Wash the machine using a dishwasher because the machine must be ultra clean and safe.  We are dealing with milk, and it is in the machine for a long period.  This machine requires heating the milk, but not boiling it, and the ½ cup of plain yogurt is to be added to the milk when it has cooled down to 90-110 degrees.  Everything is added to the machine and this is interesting part.  You have a timer, and you have to decide how long to process the milk mixture.  6-12 hours is the range here.  Because this was my first time, I set my timer for 10 hours and my fingers were crossed the entire time.  Of course I kept going over to the counter top to look at the machine and touch it.  I was good enough not to lift the top.


Marinated yogurt chicken with my MSS for dinner with roast veggies or a fresh salad is tonight’s dinner. This is rather simple to do. All you will need is some plain yogurt, boneless chicken thighs, sea salt, EVOO and MSS. Rinse off the chicken and place in a large container. Add in a ½ to 1 cup of yogurt, one tablespoon of sea salt and 1 1/2 heaping tablespoons of MSS. Rub all of the ingredients into the chicken parts and place in the fridge until ready to cook. This is a process that can be done the night before or a few hours before meal time. Preheat your oven to 350 degrees and remove the chicken from the fridge. Drizzle EVOO on a lined cooking sheet and place chicken on the layer of oil. Do not remove the excess yogurt but do sprinkle additional sea salt and MSS over the chicken. When the oven is ready, place chicken in the oven and cook until the chicken is well done.

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