Yogurt from Non-fat Dry Milk (Powdered Milk)

A beloved friend of mine wondered if we could make yogurt from Powdered Milk… the answer is simply YES!!!
I thought it would be fun to post a few different ways to make it if you don’t happen to have one of these amazingly inexpensive do-dads.
The first try was to make it in the crockpot, yep, you heard me right, the CROCKPOT!!

Now if you have Regular Milk and not powdered, I would definitely recommend visiting Stephanie at Crockpot 365 and using her delicious yogurt recipe. She Rocks! She and I should be the bestest friends ever, just by default because we both LOVE our crockpots.

Anyway, Here are the ingredients, you can find the instructions and my timeline at Healthyfishies:

2 Qts Reconstituted Nonfat Dry Milk (7 2/3c water plus 2 2/3c Dry Milk)

1 additional Cup Dry Milk

4oz. Good Yogurt (just make sure it has the acidophilus and other good bacteria in it) I wanted one without any other added stuff.

optional: Organic Raspberry or other flavored jam

Big Warm Snuggly Bath Towel

1 6qt. Crockpot


The second trial was to use the oven (if your oven has a 100 degree setting it is perfect! If using a gas oven, the pilot light alone might be at that magic yogurt making temp of 90-110 degrees, while some electic ovens have a light inside the oven….if you switch out the bulb for a 40watt bulb and leave the light on, it should be in that perfect temp range as well. Simply test your oven with a thermometer before making your yogurt.)

You can use the same ingredients as the crockpot recipe, minus the crockpot of course and substituting it for a 2-4qt saucepan or stockpot. Please do try to use a stainless or even cast iron pan and not an aluminum or “non-stick” brand of pan/pot. After the milk is heated, you could even use the crockpot insert as a container. *smile*

You can find the instructions for this method of yogurt making at Healthyfishies.



GF Graham Crackers

I am sure you all have been wondering when I was ever going to explain those funky looking brown things on the flickr pics over there ——–>

Well, finally …… here it is!!

(Awesome for S’mores and they make great crumbs too)

3/4 cup melted butter or smart balance, or the like
1/4 cup honey
1 cup dark brown sugar
1 teaspoon vanilla

1 1/2 cups brown rice flour
1 1/2 cups all purpose flour (try Pamelas or this substitution)
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon baking powder

1/2 – 3/4 cup water

Mix the top 4 ingredients together. In a separate bowl, whisk together the dry ingredients. Then, Mix both together, adding the1/2 and 3/4 cup of water, until mixture can be formed into a small ball.

Refrigerate for about an hour.

Preheat oven to 325.

Roll out dough to 1/8″ thick or so. Either score them or Cut into 2″ squares, and prick with a fork for that cool graham cracker effect OR you can do as I did and forget refridgeration and simply pat the dough ball into a half sheet pan so it is nice and flat (might need 2 pans if you plan on doing 1/8″ – I left them at 1/4″ and they were thick, but made a delicious crumb crust for bars, cheesecakes and things like that. The more they cool, the more they resemble graham crackers

Bake for 25 minutes.

OH and yes, I sprayed the pan with a non-stick spray.

For crumbs, I simply popped them into the handy dandy processor and walla! YUM CRUMBS!

Too many cucumbers = pickles

I am absolutely NOT a pickle fan…
but my family is (go-figure). Well, basically for me it is the dill that drives me away. APPARENTLY, I ate a few too many dill pickles as a 4 year old and well, now I can’t even stand the smell of dill. *blush*

Anyhow, I decided to make pickles out of all these cukes we were blessed with…but not dill. I typically don’t even attempt to eat pickles without dill because, well, the thought never occurred to me before yesterday *duh*. So, i sliced up 2 cups of Red Onions (cuz i like them) and chopped 2 cloves garlic (cuz i like them too) and then washed and sliced (the long way) one ice cream pail of cukes. I dumped the onions, garlic and cukes all into a large glass bowl. I then took out a stainless medium sized pot and began to concoct my “vinegar” — this is basically the same recipe as refridgerator pickles.

I used:
6 cups vinegar
3 cups sugar
3 T sea salt

I stirred it until the sugar was mostly dissolved and brought it to a boil for about 10 minutes and promptly poured it over my fresh veggies, making sure that the “juice” came over the top of the veggies. I let them all cool in the glass bowl, then dumped the whole mess into the ice cream bucket, covered and popped into the fridge. I did steal some onions and thought they were awesome.

Today, before breakfast *blush* I ate one… guess what– I liked it 🙂
Hope you do too!

My Favorite Gluten Free Blogs

If you are looking for the best of the best when it comes to finding gluten free foods, recipes, stories and friends…. these blogs are IT! You can read my synopsis, opinions, and Kudo’s regarding these AWESOME blogs by visiting our website: Healthyfishies.com


Gluten Free Girl
Shauna James Ahern and the Chef have some really interesting and down to earth recipes. They have been on a tour for Shauna’s new book titled “Gluten-Free Girl: How I Found the Food That Loves Me Back…And How You Can Too” You can see it here: Gluten Free Girl’s Book Shauna posts their visits for the book on her blog along with some really cool recipes.

Gluten free Gobsmacked
Kate from “Gluten Free Gobsmacked …sharing everyday recipes from a gluten free kitchen with a side of life” is an incredible resource for changing over some of your old favorites over to a gluten free version. Her blog is full of tasty little tidbits that remind me of all my old fav’s with yummy pic’s too. She even has a wonderful GF flour blend!! I love this site ~ Thank you Kate for all the yummies I have found on your site!

Gluten Free Cooking School
Mary Frances is an absolute doll! I love her side-by-side comparisons and experiments in GlutenFree baking. She is a lady after my own heart. I love reading her blog on breads, cookies, bars and more. Just today I found she had posted a beautiful blog about Biscuits and my heart lept in anticipation of whipping some of these up followed by a kettle of stew! OH heart be still! She also has no fear of giving instructions/lessons in mastering the art of cooking and baking, which I think is awesome. LOVE it Mary Frances, Keep up the good work sweets!!

Something in Season

Book of YUM

Culinary Obsession
When I think about this beautifully written blog, I am reminded of Shakespeare’s line “That which we call a rose by any other name would smell as sweet” .. Rose has recently changed her entire blog and dedicated it to gluten free living, kudo’s to you ~ it is still an absolutely beautiful blog! Her stories of life and wine make me smile and I am sure you will too. enjoy!

Free from Gluten

Ginger Lemon Girl

Good without Gluten

Gluten Free Bay

The Accidental Vegetarian (Gluten Free, too)

Mrs. G.F.

Gluten Free Mommy

Gluten Free Blog

I am Gluten Free

Going Gluten Free

Gluten a Go Go

Wheat Free, Meat Free

Fresh Ginger

Kill The Gluten


Gluten Free Sox

Substitute for Gluten Free Pamela’s Mix

Here is a little replacement for Pamela’s Baking Mix, brought over from our old site….Hope you enjoy 🙂

Fake Pamela’s Gluten Free Baking Mix

1 1/4 cups Brown Rice Flour
1 3/4 cups White Rice Flour ( I have also used Superfine White Rice Flour)
2/3 cup Cultured Buttermilk (in a pinch, Powdered/Dry Milk works too)
1 cup Almond Meal or Almond flour
3/4 cup Tapioca Starch
3/4 cup Sweet Rice Flour
1/2 cup Potato Starch
3 Tablespoons baking powder
2 Tablespoon Baking Soda
1 tablespoon Sea Salt
3 tsp Xanthan Gum

sift together and store in a container or zip lock bag.

This keeps for quite a few months, in a closed container. I keep mine in the fridge or freezer. You can use it just like bisquick or in place of Pamelas mix in all recipes. I also found that it works well in recipes that call for Gluten Free Flour Mix (just watch if it has baking powder/ soda in the recipe and make adjustments)

I use this in a lot of my old recipes as a 1:1 with the exception of making baking soda/powder adjustments.