Exciting new recipes using
NATREN YOGURT STARTER

Homemade yogurt, using Natren’s authentic Bulgarian formula Yogurt Starter, is nutritionally and gastronomically superior to any other yogurt you have ever tasted!
It’s extremely easy to make with a commercial yogurt maker, and surprisingly simple even without one.
Although just plain yogurt, or yogurt with fruit or other toppings, is simply delicious, we at Natren would like to share some exciting new recipes with you. All of the recipes are originals, developed especially for Natren by Alexandra Hicks of Ann Arbor, Michigan.
Ms. Hicks (Sandy) is a gourmet cook and avid gardener as well as Herb Consultant to the University of Michigan Matthaei Botanical Gardens and current editor of The Herb Society of America’s newsletter. She lectures and teaches at various universities, and has designed herb gardens for a wide array of institutions.
In addition, Sandy has coordinated and executed historic food events, such as Medieval Feasts, Elizabethan Banquets, and other historic meals.
So dust off your old yogurt maker, buy some Natren Yogurt Starter at your neighborhood health food store, and start now to enjoy the very best yogurt you’ve ever had!
Any questions, just give us a call. In the meantime, Nazdrave and Bon Appetite!

NATREN – THE WORLD LEADER IN CULTURED MICRONUTRIENTS!

YOGURT & MORE

Not only does Natren Yogurt Starter make a most delicious and nutritious homemade yogurt but it opens up other exciting culinary vistas in the kitchen such as making your own yogurt cheese and yogurt cream. Depending on how long it is drained, the yogurt cheese that you make can range anywhere from the softest smoothest cheese, equivalent to the most creamy of cream cheeses, to a very dry cottage cheese. These cheeses, in turn, lend their versatility towards the creation of an amazing number of culinary delights. The number of ways that they can be used is as extensive as the imagination and creativity of the cook.
To help you get started on ways to start offering your family and friends more exciting, delicious and nutritious snacks and meals, we offer the following recipes.

PREPARING GOURMET YOGURT
Ingredients and Equipment

5 level teaspoons (10 gm) Natren Yogurt Starter
2 quarts (2 liters) fresh whole milk
Thermometer
Timer
Clean, large heat-proof bowl (i.e. Pyrex or glazed ceramic)
Spoon
Large pot or doubleboiler for Step # 1
Yogurt maker or heat proof bowl for Step # 3

Step 1: Pre-culture Treatment
Heat milk to 180°F (82°C) in double boiler or water bath. (A water bath is simply a heat-proof bowl, pitcher or jar placed directly in a large pan of water.) The pan can be left on the stove and maintained at a temperature of 180°F (82°C) for 20-40 minutes, to complete the pre-culture treatment. Cool milk quickly to the incubation temperature of 110°F- 112°F or 42°C- 44°C. A pan with ice cubes may be used to cool the milk, this will take about 10 minutes. Do not put anything directly into the milk.

Step 2: Inoculation
Place starter culture 5 tsp. (10 gm) in a clean bowl and pour 2 Tbsp. (30 ml) of cooled milk over starter to form a smooth paste. Continue to pour milk into paste, a small amount at a time, stirring slowly until all pretreated milk is thoroughly blended with culture. Good results depend on proper temperature control, and slow blending of culture starter and milk.
DO NOT ALLOW MILK OR FINAL MIXTURE TO COOL BELOW 110°F-112°F (42°C- 44°C).

Step 3: Incubation/Culturing
Retain temperature at 110°F-112°F (42°C- 44°C) in yogurt maker or water bath. For a water bath, place a heat–proof bowl, pitcher or jar directly into a large pan of water that is at the incubation temperature. This will take about 4-5 hours. Do not move, shake or disturb yogurt while it is incubating. Yogurt is ready when it has a custard-like appearance or separates from edge of the container. Longer incubation time may be needed, so check yogurt mixture every 15 minutes.
Step 4: Refrigeration & Storage
Again, Do Not Disturb yogurt after incubation as it will liquefy. Refrigerate undisturbed for several hours (until thoroughly chilled) before eating. Finished yogurt may be refrigerated for at least 10 days.
The pan of water can be left on the stove to maintain this incubation temperature or busying any heat source which maintains the temperature at 110°F-112°F (42°C- 44°C), i.e. oven, stove pilot light, or “warming hot tray,” etc.
Cold utensils will adversely affect results. Keeping utensils at room temperature is recommended.

YOGURT CHEESE

Without a doubt, there is no better soft cheese on the market than that which you can make at home using your own yogurt made with Natren’s Yogurt Starter.
To make yogurt cheese, simply line a colander or strainer of your choice (a stainless steel steamer set into a deep glass bowl works well) with a good quality cotton cheesecloth. Rinse the cheesecloth in hot water first, and wring dry. Make sure the cheesecloth is large enough to not only line the strainer, but that it also has a good 8” to 10” overlap. Pour the yogurt into the lined strainer and draw the overlap over, twisting it into a loose knot on top of the yogurt. Whey, the liquid part of the yogurt, will immediately start to drain down through the strainer into the bowl leaving the cheese and the milk solids in the lined strainer. It will be necessary to empty the whey from the bowl as it fills the bowl to ensure that the cheese is not sitting in its own whey. To hasten the draining procedure, one may pick up the cheesecloth bag and gently wring it, or put some weight on top. When the cheese is of the right consistency to please you (the longer it drains, the dryer it becomes) transfer it to a container of your choice, cover and refrigerate until ready to use.

PIMENTO CHEESE

3 large red pimento peppers, roasted*
1 cup yogurt cheese
2 teaspoons finely minced fresh shallots
2 teaspoons finely minced fresh parsley
½ teaspoon fresh lemon juice
1/3 teaspoon salt
½ teaspoon sugar
7 drops of Tabasco Sauce
With the blade of a food processor running, drop the shallots, parsley and pimentos into the bowl and process until well chopped. Add the salt, sugar and lemon juice and process further. Add the yogurt cheese and Tabasco and blend until the mixture is very smooth. Transfer the cheese to a bowl and chill, covered, in a refrigerator for several hours, preferably over night, before serving. Serve the cheese as a spread or dip with any of the following: blue corn bread, crackers or chips.

TO ROAST PIMENTOS:
Preheat oven to 400°F. Wash, dry, cut into halves and seed pimentos. Put cut-side down on a broiler pan and place under a preheated broiler about 6 inches from the heat. Watch carefully and turn them every five minutes, if necessary, to allow even baking. Broil until they are evenly blistered, 15-25 minutes. Remove from oven and let stand until cool enough to handle but still hot. Starting at the blossom end, peel the pimentos and discard the skins.

FROZEN STRAWBERRY YOGURT

4 cups plain yogurt
2 cups (heaping) fresh strawberries
½ to ¾ cup honey
Blend strawberries and honey until smooth. Fold in yogurt and mix until well blended. Pour into a mold, cover tightly and freeze until firm or freeze in an ice cream maker. The churning action of the freezer will give it a much smoother and creamier texture. Serve topped with fresh strawberries, if desired.

VELVETY LIME SAUCE

1 cup soft yogurt cheese
Juice & finely grated zest of one large lime
1 tablespoon Worcestershire sauce
2 tablespoons Dijon-style prepared mustard
Blend all ingredients together until velvety smooth, adding more limejuice or cream cheese, if needed, to obtain the right consistency. Pour into a clean glass jar, cover tightly and refrigerate for several hours, preferably overnight, for flavors to develop.
This zesty sauce truly brings life to foods. Serve as a dip for raw vegetables, dollop it on salads or use it as an accompaniment for cold chicken, turkey or fish.

YOGURT CREAM-CAVIAR ENDIVE

24 Belgian endive leaves
¾ cup yogurt cream
1oz. Caviar, chilled
Wash and thoroughly pat dry endive leaves. Place a dollop of yogurt cream at the base of each endive leaf. Top with about ½ teaspoon caviar. Arrange prettily on a plate and serve.
Served alone or with a crisp varietal champagne like Korbel Blanc de Blancs, this make a most elegant, yet simple and easy to prepare, appetizer.

ORANGE-PINEAPPLE YOGURT ICE CREAM

2 cups plain yogurt
2 cups yogurt cream
¾ cup honey
1 (6 oz.) can frozen orange concentrate
1 (8 oz.) can crushed pineapple, drained
Blend yogurt, yogurt cream and honey in a blender until very smooth. Add frozen orange juice and blend until well mixed through the first mixture. Stir in pineapple. Freeze according to directions in an ice cream freezer or pour into a mold, cover well and freeze in a freezer until firm, usually 3-6 hours.
Note: Churning will produce a much creamier mixture.

GINGER PEAR-LIME COOLER

1 large, ripe pear
Juice of 1lime
2 packed teaspoons crystallized ginger, very finely chopped
2 tablespoons honey
1 cup yogurt
Peel, core and coarsely chop pear. Drop pear pieces into blender container. Add lime juice and ginger. Blend until smooth. Add honey and blend until well mixed. Add yogurt and blend until very smooth and frothy. Pour into tall glasses, and garnish with a thin slice of lime and a sprig of lemon balm or lemon verbena, if available.
Note: For maximum flavor, pour into a glass jar and refrigerate several hours, or preferably overnight, for flavors to develop. Blend until frothy before serving.

GINGER PEAR-LIME YOGURT ICE CREAM

Pour above mixture into ice cream freezer and churn until frozen. Serve as is, or with Ginger-Pear sauce.

YOGURT-CHEESE MAYONNAISE

1 cup yogurt cheese
5-6 tablespoons cold-pressed safflower or flaxseed oil
1 egg yolk
1 tablespoon fresh lemon juice
Place all ingredients into a blender and blend until very smooth and creamy. Pour into a clean jar with a tight lid. Refrigerate and use as needed.
Flaxseed oil, if available, is best because it is the richest source of the Omega-3 essential fatty acids that play such a vital role in maintaining good health.