Posts Tagged ‘Goat Milk Yogurt’
Near the San Jose, California area? Come by Blossom Hill Whole Foods and visit our own Dori Schack as she samples refreshing, probiotic plain, strawberry, and apricot-mango yogurts; AND plain and blueberry-pomegranate-acai kefirs. Ask questions, talk recipes, and get information about our upcoming farm tours too!
When: Sun Mar 29, 2015 3pm – 6pm
Where: Whole Foods Market, Blossom Hill in San Jose
Live in or near Pleasanton, California area? Don’t miss this opportunity to sample light, tangy goat milk yogurts & kefir at New Leaf Community Market! Savor the taste while knowing that ALL our milk comes from contented dairy goats living on Certified Humane farms.
Special This Saturday…
Sample our yogurts AND both plain and Blueberry Pomegranate Acai goat milk kefir. Discount coupons available — as well as fun photo postcards of some of our favorite goats.
When: Sat., March 28, 11 am ’til 2 pm
Where: New Leaf Community Market, Pleasanton
What’s your flavor?
We asked a number of our favorite bloggers what they love to pair with Redwood Hill Farm Goat Milk Yogurt. Enjoy this inspired recipe, created for Redwood Hill Farm by Dorothy Reinhold, Shockingly Delicious
Earthy, sweet-tart flavor makes a surprising breakfast, elegant lunch or snack that strays far from the usual over-sweetened yogurt path.
Sweet candy-like dates, cacao nibs and toasted coconut flakes are the ultimate complement to Redwood Hill Farm Vanilla Goat Milk Yogurt in this dreamy parfait.
Nutrition Information Per Serving:
Calories 333, Fat Cal. 110, Total Fat 11g (17% DV), Sat Fat 8g (40% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 84mg (4% DV), Total Carb. 60g (20% DV), Fiber 6g, Sugars 37g, Protein 7g, Vitamin A 4%, Vitamin C 0%, Calcium 22%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet.
The following recipe is from the Ceres Project’s “Nourishing Connections Cookbook”. Fresh and delicious because it’s made with Redwood Hill Farm Goat Milk Yogurt and Goat Milk Kefir, this dip pairs equally well with crackers or crudite!
“Nourishing Connections Cookbook” is available!
We have a copy at Redwood Hill and I find myself picking it up often when looking to be inspired for a creative nourishing meal or from the heartwarming writing on improving my own diet. The links & resource section are wonderful as well.
Simple to do yourself in the kitchen
In many countries drained yogurt, called Lebneh, is served topped with olive oil and a mixture of spices called Zatar (available at many gourmet and Middle Eastern stores).
Strained or “Greek style” yogurt is easily made by simply draining plain yogurt creating a thicker consistency similar to sour cream.
This thicker yogurt may be used as you would sour cream or mayonnaise, as a dessert with berries and maple syrup, in smoothies and baked goods or as the base of a dip made with salsa or spices.The resulting yogurt can be used as a low calorie substitute for sour cream in dips, salad dressings or sauces. The slightly tart flavor adds a new zing to many recipes.
Don’t buy bottled blue cheese dressing, when it’s so easy to make your own!
Raita is traditionally served with Indian curries as a cooling compliment to the spiciness of the curry. It is also good served as a cooling summer dish on a hot day.