Whole Grain Pancakes with Sautéed Apples and Yogurt

Ingredients

• 1 pcs apple (medium-sized (like Gala, Fuji, or Honeycrisp))

Instructions

1. 1

   Wash and dry the apple thoroughly.

2. 2

   Prepare the apple

   • Place the apple on a cutting board.
   • Carefully cut the apple into quarters, slicing from the stem to the base, around the core.
   • Remove the core and seeds from each quarter.
3. 3

   Slice and serve

   • Cut each quarter into thinner slices, about 1/4 to 1/2 inch thick.
   • Arrange the slices on a plate and serve immediately for the best crispness.

Ingredients

Instructions

1. 1

   Heat the milk

   • Pour the non-fat milk into a heavy-bottomed pot.
   • Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F (82°C). A thermometer is highly recommended.
   • If you don't have a thermometer, heat until it's steaming and small bubbles form around the edge, but do not let it boil over.
2. 2

   Cool the milk

   • Remove the pot from the heat and let it cool down to between 110-115°F (43-46°C).
   • This temperature is crucial for the live cultures to thrive. Too hot will kill them, too cold and they won't activate.
   • You can speed this up by placing the pot in an ice bath.
3. 3

   Introduce the starter culture

   • Scoop about 1 cup of the warm milk into a small bowl.
   • Add the 2 tablespoons of Greek yogurt starter to the bowl and whisk until completely smooth.
   • Pour this mixture back into the main pot of milk and stir gently to combine.
4. 4

   Incubate the yogurt

   • Cover the pot with a lid. To maintain warmth, you can wrap it in a thick towel.
   • Place the pot in a warm, draft-free spot for 8-12 hours. An oven with the light on (but turned off) works perfectly.
   • Do not disturb, shake, or stir the yogurt during this time.
5. 5

   Chill the yogurt

   • After incubation, the yogurt should be set, like a soft custard. It will still be loose.
   • Carefully place the pot in the refrigerator and chill for at least 4 hours, or overnight. This helps it firm up further.
6. 6

   Strain to make it Greek-style

   • Line a fine-mesh sieve with a few layers of cheesecloth and place it over a deep bowl.
   • Gently pour the chilled yogurt into the cheesecloth-lined sieve.
   • Cover and place back in the refrigerator to strain. Strain for 2-4 hours for a thick, Greek-style consistency.
   • The longer you strain, the thicker it will become. The liquid that drains out is whey.
7. 7

   Store the yogurt

   • Transfer the thick Greek yogurt from the cheesecloth to an airtight container.
   • Store in the refrigerator for up to 2 weeks. The whey can be saved for smoothies or baking.