Whole Wheat Pancakes with Guava, Berries, and Greek Yogurt

Ingredients

• 2 pcs guava (medium, ripe but firm)
• 0.25 tsp salt
• 0.25 tsp red chili powder (or use a pre-made chili-lime seasoning)

Instructions

1. 1

   Prepare the Guava

   • Wash the guavas thoroughly under cold running water to remove any dirt.
   • Pat them completely dry with a clean kitchen towel or paper towels.
2. 2

   Slice and Season

   • Using a sharp knife on a cutting board, slice the guavas into wedges or thick rounds as you prefer.
   • Arrange the slices on a serving plate.
   • In a small bowl, mix together the salt and red chili powder.
   • Evenly sprinkle the seasoning mix over the guava slices.
3. 3

   Serve Immediately

   • Serve the seasoned guava slices right away to enjoy them at their freshest.

Ingredients

• 250 g Strawberries (hulled and quartered)
• 150 g Blueberries
• 125 g Raspberries
• 125 g Blackberries
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Wash and Dry the Berries (5 minutes)

   • Place all berries in a large colander.
   • Gently rinse them under cool, running water, being careful not to bruise the more delicate raspberries and blackberries.
   • Spread the washed berries in a single layer on a clean kitchen towel or paper towels.
   • Gently pat them completely dry. This step is crucial to prevent a soggy fruit salad.
2. 2

   Prepare the Strawberries (2 minutes)

   • Once dry, remove the green leafy tops (hulls) from the strawberries using a small paring knife or a strawberry huller.
   • Cut the hulled strawberries into quarters or bite-sized pieces, depending on their size.
3. 3

   Combine and Serve (3 minutes)

   • In a medium-sized serving bowl, add the prepared strawberries, blueberries, raspberries, and blackberries.
   • Drizzle the freshly squeezed lemon juice over the berries. The lemon juice prevents browning and enhances the natural flavors.
   • Using a large spoon or a rubber spatula, gently fold the mixture together until the berries are just combined. Avoid over-mixing to keep the raspberries intact.
   • Serve immediately for the best taste and texture.

Ingredients

• 2 tbsp plain greek yogurt (with live active cultures, as starter)

Instructions

1. 1

   Heat the milk

   • Pour the milk into a large, heavy-bottomed pot.
   • Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 180°F (82°C). Use a thermometer for accuracy.
   • This step pasteurizes the milk and denatures the proteins, which helps create a thicker yogurt.
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; too hot and it will kill the starter cultures, too cool and they won't activate.
   • To speed up cooling, you can place the pot in an ice bath.
3. 3

   Inoculate the milk with starter

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

   Incubate the yogurt

   • Cover the pot with a lid. Find a warm, draft-free place for it to sit undisturbed.
   • An oven with the light turned on (but the oven itself off) is a perfect spot.
   • Let it incubate for 8 to 12 hours. The longer it sits, the thicker and tangier it will become. Do not stir or jiggle it during this time.
5. 5

   Strain the yogurt

   • After incubation, the yogurt should be set like a soft pudding. It's now regular yogurt.
   • To make it Greek yogurt, line a large colander with a few layers of cheesecloth and place it over a deep bowl.
   • Gently pour the set yogurt into the cheesecloth-lined colander.
6. 6

   Refrigerate and finish straining

   • Cover the colander and bowl with plastic wrap and place it in the refrigerator.
   • Let it strain for 2 to 4 hours. For an extra-thick yogurt, you can let it strain for up to 8 hours.
   • The clear or yellowish liquid that collects in the bowl is whey. You can save it for other uses.
7. 7

   Store the yogurt

   • Transfer the thick, creamy Greek yogurt from the cheesecloth to an airtight container.
   • Stir it for a smooth consistency. It will be very thick.
   • Store in the refrigerator for up to 2 weeks.