The first rather prosaic opinion: the Italians simply dipped stale cookies in coffee, and a little later they began to add cream cheese. At the same time, our enterprising housewives, in times of shortage, prepared a similar dessert with a cream of sour cream and sugar, which was soaked in ordinary sugar cookies.

Romantics claim that the first tiramisu was prepared at the end of the 17th century in northern Italy for the Grand Duke of Tuscany, Cosimo III Medici, who had a passionate sweet tooth. The duke’s wife, Marguerite Louise, loved to travel and learn something new, constantly educating herself. On one of these trips to Siena, the local chef Gualtiero prepared a new dish for the duke, “zuppa del duca” (the duke’s soup). Dessert really liked Cosimo, he ate it to the last spoonful. Margherita Louise asked the chef to cook this dish again for her. As a result, the wife’s recipe was taken with them to Florence, and there he quickly gained fame among artists, sculptors, poets and other representatives of the creative elite. A high-calorie dessert supported strength and inspired refined natures.

From Florence, the recipe spread to Treviso, then to Venice. The Venetian priestesses of love, who also needed physical strength, noticed that they fell in love with dessert and often used it before important love dates. Then tiramisu got its name, consisting of three Italian words “tira mi su” – “lift me up.”

The official version of the origin of the tiramisu recipe says that it belongs to the Le Beccherie restaurant in the city of Treviso in Italy, where it was cooked and served for the first time in the late 60s and early 70s.

Tiramisu ingredients

“Tiramisu” consists of three Italian words: tira mi su, which can literally be translated as “pull me up.” However, this does not mean that this cake contains some kind of magical growth vitamin – the Italians mean an emotional state, a mood that will certainly rise, as soon as you bring a spoonful of airy dessert to your mouth.

Who was the first lucky person to taste tiramisu? Tuscan Archduke Cosimo III de Medici. When he arrived in Siena, local chefs decided to impress the famous sweet tooth with something completely unique and unforgettable. And they invented tiramisu, however, at that time it was called “zuppa del duca” – “duke’s soup”. The latter liked the sweet “soup” so much that he found out the recipe and passed it on to the Florentine chefs. However, tiramisu received real recognition already in Venice, where it got thanks to the ubiquitous Venetian merchants.

According to one legend, courtesans especially liked the “duke’s soup” here, who noticed that the dessert invigorates and cheers up. It was they who came up with its modern name for the cake.

Without the most delicate mascarpone cheese, modern tiramisu is unthinkable. That is why, unfortunately or fortunately, you can try real tiramisu only on the Apennine Peninsula, namely in Lombardy. The best cheese with a fat content of 55% is produced here. If other cheeses are made from milk, then mascarpone is exclusively made from cream (which makes tiramisu so high in calories). He got his name from the word mascherpa – from the local dialect it is translated as “cottage cheese”.

Another important component of tiramisu is the exquisite savoiardi biscuits. Not having this particular cookie at hand, cunning confectioners are inventing themselves in search of a worthy replacement. But remember – without savoiardi, the cake can be very tasty, but it no longer has the right to be called tiramisu. The next ingredient is Marsala wine. It began to be produced in Sicily at the end of the 18th century, and since then it has been extremely popular with culinary specialists.

Mascarpone is an Italian cream cheese from the Lombardy region. It was first made in the late 16th – early 17th century. Mascarpone is similar to very fatty sour cream and butter, has a neutral taste. Mascarpone is a product of cream processing, not milk, like all other cheeses. Delicate mascarpone is the basis for many desserts.

Translated from Italian, Savoiardi means “Savoy”, in the common people one can often hear such a name as “lady fingers”. Elongated biscuit cookies easily absorb liquid and become incredibly tender and soft. The cookie recipe first appeared at the end of the 15th century at the court of the Duke of Savoy Amedeo VI – then Savoyardi was prepared on the occasion of the visit of the King of France. A few years later, the dessert became the official Savoy cookie, hence the name.

Some modern recipes are undergoing a number of changes. So, cocoa is replaced with chocolate, savoiardi – baked biscuit, coffee – wine, rum, cognac or liqueurs.

The use of marsala wine, “culinary wine”, as confectioners call it, gives the dessert a taste of caramel, nuts with a barely noticeable bitter aftertaste. Fruit wines are also popular – orange, banana, which also affect the taste of tiramisu itself.

Italian liqueur Amaretto with hints of almonds and apricot makes tiramisu unlike any other dessert. By the way, it is customary to add the liqueur itself to the cheese mass, and not to soak the savoyardi with it.

Externally, modern desserts also try to stand out in form and presentation. So, tiramisu is served in bowls, glasses, in the form of a cake, pudding, cupcake, ice cream. Desserts are decorated with fruits and berries, citrus, coconut, nuts and other fantasies of confectioners. Japanese chef Nobuyuki Matsuhisa invented a recipe for tiramisu with green tea, which won the hearts of many gourmets.

In 2009, French confectioners prepared the largest tiramisu dessert in the world – it weighed over a ton. Before that, Swiss culinary specialists were in the lead – their dessert, made in the form of outlines of the borders of Italy, weighed about eight hundred kilograms.

The post How did Tiramisu come about? appeared first on Olives & Okra.

Thinking? Then at the very beginning you will need knowledge about promotion. After all, who is the driver of the business? Of course, customers!

You can give these first few unsold cakes to your home without remorse, but then you will become extremely sorry for the effort, time and money spent. And the experience of thousands of our students in selling the first cakes is collected here.

Already now think about how you will promote your products, what platform you will choose for advertising, it should be borne in mind that you cannot save on this, and even if you have a very small budget for advertising, you can multiply it at Casino Greek to be able to buy advertising by higher-quality sites, consider the “chips” that will set you apart from your competitors. In today’s article, we have just prepared for you examples of selling texts, post ideas and advertising chips that we used to promote our confectionery.

DETERMINING THE SITE

At the beginning of the journey, we advise you to choose one site so as not to waste time. Then, when you can delegate and expand the number of orders, it makes sense to enter several sales channels. However, there are successful confectioners with huge turnovers who use Instagram exclusively in their promotion. This is what we recommend focusing on.

Make your profile so that customers understand that they sell cakes here. In the profile header, be sure to indicate your field of activity. For example, “Cakes to order London.” You can see how it is decorated in our confectionery. It is convenient if the pickup area is indicated in the header. Some confectioners immediately write the minimum order amounts: “Cakes from 2 kg, from 60 eur / kg.”

All profile photos must be yours! Learn to photograph using natural light. No amount of processing will fix a bad photo, so always strive to improve your skills. Follow our tips and over time, your photos and cakes will become inspiration for Pinterest.

Pictures are accompanied by texts. So the client will remember the assortment, learn about the possibilities of decoration and organizational issues. Write about what excites customers, then every word gets into the heart. And here you can get ideas for posts.

By the way, we call our subscribers BonBon chiki, which makes Instagram more “alive”. This is a derivative of the name of the BonBon confectionery, which our customer came up with.

PRODUCT POSTS

These are publications that are directly aimed at sales. In them you can talk about your assortment, fillings, possible decor options, prices, and so on.

EXAMPLE:

Macarons

For every taste and color

Good afternoon, Bonbon chiki! Today we are talking about macarons. Very photogenic and delicate desserts, that hands reach out to them. And how many of them can you eat at a time?

We think a lot After all, after these sweet “sandwiches” are swallowed, no heaviness is felt, so you can still and more

However, any meringue is like an eaten cloud

We prepare macaroons from several types of nut flour, choose according to your taste

CLASSIC ALMOND MACAROON

• White chocolate
• Lemon
• Berry
• Salted Caramel

HAZELNUT MACARONS

• Blueberry
• Mint
• Orange – milk chocolate
• White chocolate – cheese

CEDAR MACARONS

• Milk chocolate
• White chocolate

Assortment price:

• five flavors – 25 eur
• ten flavors – 40 eur

What flavor would you like to try?

POSTS ABOUT QUALITY

Be sure to focus on the difference between homemade desserts and store-bought ones. Write about using the best and only natural products. These texts prove the validity of your price list. After all, a cake made from good products costs many times more than a strip from a supermarket.

Emphasize that your cakes can be eaten by children, because they do not contain artificial additives.

EXAMPLE:

Did you also think that candied marshmallows were the norm?

No no and one more time no! Marshmallow should be of the most delicate texture, melt in your mouth

No grains of sugar should be felt when chewing

We know that store-bought dessert often sins with this.

There is a violation of manufacturing technology and the desire to reduce the cost of production – because of which quality suffers

We make our marshmallows manually from fruit and berry purees, this recipe has long been loved by many

Try it, marshmallow will open for you from a new side

The cost of marshmallows is 2 eur/pc.

POSTS ABOUT YOU

Do not hide your face behind the photos of cakes! No no! It is much more pleasant for a client to buy from a living person than from some confectionery shop. Do not forget that many people choose home confectioners precisely because they have live communication with them, the same values, this is a person in love with baking who can be “touched” (albeit virtually).

Tell us about your path in the profession, where you studied, why you decided to get into the confectionery business, infect your subscribers with your love for cakes! Illustrate personal posts with your photos.

Dilute your stories by showing cooking processes, feel free to share your professional life. Many students of our school note that after they began to show themselves in the account, their sales immediately increased.

EXAMPLE:

Once upon a time, “BonBon” confectionery began with the desire to please one little girl on her second birthday.

Yes, BonBon chiki, I started my confectionery journey by preparing a cake for my daughter’s holiday).

In fact, nothing has changed now, and children are still our main connoisseurs

And we are proud that our cakes, due to their natural composition, can be enjoyed even by the smallest sweet tooth.

And we are very happy with sincere smiles and genuine admiration that appears on children’s faces when they see our cakes.

After all, these are emotions that you can’t buy.

And they are priceless

HISTORIES OF DESSERTS

Small encyclopedia posts so that customers can read not only about prices and toppings, but also replenish their knowledge base. Many cakes and desserts have interesting stories. Tell them! It will be unexpected to find out that pasta has been cooked for many centuries, and the family Pavlova, of course, is named after the great ballerina.

EXAMPLE:

Pavlova’s dessert is delicate and light, like a tutu of the famous Russian ballerina, after whom it was named

Perhaps almost everyone knows this.

But do you know, BonBon chiki, that the origin of this dessert is New Zealand-Australian?

Ballerina Anna Matveevna Pavlova toured Australia and New Zealand in the 1920s. And according to one version, the dessert recipe was invented by the chef of a hotel restaurant in Wellington in 1926 to treat them to a ballerina. And according to another, it was invented by chef Bert Sachet in 1935 in Australia. They could not establish the truth, so the recipe is considered their own in both New Zealand and Australia.

Enlightenment moment is over

And it doesn’t matter to us who came up with this recipe.

The main thing is that you can always order an amazing Pavlova from us, BonBon chiki!

Both in the form of cakes and in the form of a cake

By the way, have you tried this dessert in our performance?

ORGANIZATIONAL POSTS

In this section, you can answer all the questions that you are bombarded with in direct. Minimum order, delivery options, where to pick up, how much to order, and so on.

EXAMPLE:

How to calculate the weight of a cake for a holiday?

Puzzling over how much to order a cake for a celebration? So that everyone has enough and no one is left hungry?

Bonbon chiki, it all depends on the format of the event itself

For example, if this is a wedding with a large banquet, then the waiters usually cut the pieces thinner, because the guests ate heartily for the whole evening, but you still need to try the cake

If this is a small tea party at home, then there will certainly be people who want larger pieces to taste well.

Therefore, the recommendation usually varies from 150 to 250 grams, the weight of the piece is multiplied by the number of guests – and the recommended cake size is obtained.

 When ordering, specify for which event you are planning a cake, our administrator will calculate the optimal quantity for you

BonBon chiki, may all your parties be great and have enough sweets for everyone

Phew, here we have laid out the basis for selling posts on Instagram. There are, of course, many more themes and options! The main thing for a confectioner is to understand the principle of defining a topic. Write about what excites a person who wants to order a cake, become his guide to the sweet world.

And if you need a mentor in the world of the confectionery business, we will gladly become one. Thanks to the “First Workshop” course, hundreds of our students have fulfilled their dream and become professional cake makers.

Every day we share our experiences on our Instagram. Subscribe and stay up to date with all the confectionery secrets.

We wish you an endless stream of customers and many interesting orders. Until we meet again in confectionery!

The post How can a confectioner advertise his cakes? appeared first on Olives & Okra.

A smoothie is a thick drink made from whipped ingredients. Not to be confused with freshly squeezed juice! The finished smoothie retains 100% of the benefits of each product. After the juice is squeezed, the pulp is thrown away, and with it, valuable fiber as well as some vitamins and minerals.

Why are smoothies healthy fitness shakes?

1. High fiber content.

Fiber is an essential element for gastrointestinal health. The mechanism is this: it cleans the villi located on the surface of the intestine, and thus improves the absorption of vitamins, minerals and fatty acids. Fiber also “feeds” beneficial bacteria (probiotics) that participate in a multitude of processes – from enzyme production to the synthesis of vitamins, hormones and amino acids.

2. Low Glycemic Index.

We often talk about the importance of choosing foods and meals with a low glycemic index. The GI indicates how blood sugar levels change after consuming a particular food. So: the more fiber a food has, the lower its glycemic index. Freshly squeezed juice has almost no fiber, so it has a high GI. A smoothie rich in fiber has a medium or low GI, depending on the ingredients chosen.

3. High absorption of valuable elements.

Some substances are better absorbed in a chopped form. For example, the essential fatty acids Omega-3. If you chop flaxseeds or another source of Omega-3 in a blender, you will get much more benefits. There is also research that shredded carrots are more effective at lowering blood cholesterol than whole carrots.

4. enriching your diet.

One of the principles of a healthy diet is variety. Don’t know how to use any healthy product? Add it to fitness shakes (recipes can be found with any ingredient). Know that you don’t eat enough leafy greens? Add a bunch of spinach to the blender – it hardly changes the taste of drinks, but turns them into the healthiest smoothies.

5. Functional effect.

The set of ingredients you use determines the value of the finished smoothie and its functional effect. Suppose that you want to lower the pH of your blood to about 7.43, which is a low-alkaline environment in which cancerous cells cannot multiply (a discovery for which the scientist Otto Warburg won the Nobel Prize for Chemistry in 1932). In that case, choose smoothie smoothies whose recipes contain green ingredients

Top smoothie recipes

Below you will find healthy smoothies whose recipes we have tried. All ingredients are listed for two servings – just whip them in a blender, pre-cut vegetables and fruits into small pieces.

Green Smoothie with Basil

• cucumber: 2 pc.
• banana: 1 pc.
• date syrup: 10 ml
• basil: 2 sprigs
• lime juice: ½cl.

Green smoothie with spirulina

• coconut milk: 200 ml
• apple: 1 pc.
• pineapple: 100g
• spirulina: 45g
• date syrup: 10 ml

Green smoothie with avocado

• water: 200 ml
• green apple: 1 pc.
• banana: 1 pc.
• avocado: ½ pc.
• spinach: 50 г

Red smoothie

• water: 100 ml
• favorite berries: 1 handful
• pear: 1 pc.
• plums: 4-5 pcs.
• ginger root: 5 g

Pumpkin smoothie

• banana: 1 pc.
• coconut yogurt: 120g
• pumpkin puree: 150g
• fresh orange juice: 120 ml
• honey: 1 tsp.
• cinnamon: ½ tsp.
• vanilla extract: ½ tsp.

Refreshing smoothie

• water: 100 ml
• orange: 1 pc.
• banana: 1 pc.
• spinach: 50 г
• ginger root: 2 tsp.
• ice cubes – as desired

Fitness Smoothie

• water: 100 ml
• cucumber: 2 pcs.
• pineapple: 250g
• banana: 1 pc.
• lime zest and juice: 1 pc.
• ice cubes – as desired

Broccoli Smoothie

• water: 100 ml
• frozen broccoli: 250 g
• frozen strawberries: 250 g
• banana: 1 pc.
• grapefruit juice: ½ pc.
• ice cubes – as desired

Protein smoothie

• hemp protein: 60g
• plant milk: 280 ml
• pear: 1 pc.
• lemon juice: ½ pc.
• cashews: 10g

Good Morning Smoothie

• coconut milk: 250 ml
• large oat flakes: 80 g
• banana: 1 pc.
• frozen strawberries: 200 g
• vanilla extract: ½ tsp.

Experiment, experiment and experiment again. use different types of vegetable milk, nuts and seeds, replace spinach with greens you’ve never tasted before, try new berries – either way it will turn out very tasty! And our ready-made smoothies from the Online Store section will replenish your vitamins and boost your health at any time of year.

The post Top Healthy Fitness Smoothie Recipes appeared first on Olives & Okra.

Today we’re going to tell you if raw food is really healthy. Spoiler alert: it is, but not for everyone and not for the long term.

Types of Raw Foods

Raw food is a diet that consists of raw or heated foods at a low temperature. They don’t have to be plant-based – some raw-eaters even eat eggs, fish and meat.

• An omnivorous raw food diet is a diet that can include any foods. For example, raw eaters following this type of diet can eat prosciutto, an Italian ham made from ham rubbed with salt.
• Vegetarian raw food is a diet that can include any plant and dairy products. Fish and meat are forbidden.
• Vegan raw eating – a diet that can include any plant foods.
• Frugarianism – a diet that can include any fruits, berries, and some vegetables. Banned are carrots, cabbage, and other vegetables that are not fruits.
• Carnivorous raw eating – a diet that can include any animal ingredients. Fruits and vegetables are not forbidden, but are kept to a minimum.

The most common raw food diet is vegan raw food based on plant products. And that’s what we’re going to take apart today.

Let’s move on to the finer points. Do raw foods include dried fruit, dried vegetables, and spices? Yes! But only those that have been dried naturally or in a dehydrator with a temperature gauge to ensure that the temperature in the device has not risen above 40 degrees.

Can I drink raw, plant-based milk? Yes! Vegetable milk from nuts and seeds does not require pasteurization, so you can make it at home without heating at all.

But if you buy herbal milk in the store, read the label carefully – if it’s not marked “raw,” this milk should not be drunk by raw eaters.

When going raw, the diet may also include sauerkraut, pickles and other sour and pickled foods.

Raw Foods: Benefits and Harms

Many people don’t eat enough plant-based foods, and a short-term switch to a balanced raw diet can actually benefit them.

Rawfooders report a burst of energy, clarity of thought, better sleep and easier awakening.

Another of the pleasant changes in the body is weight loss. This is due to the fact that plant foods more often contain fewer calories than animal products. The exception is nuts and oils – they are really very caloric, but you won’t eat a lot of them.

The important thing is that when you switch to raw food, your diet must be balanced – contain the right amount of proteins, fats and carbohydrates, fill with vitamins, minerals and other valuable compounds, and provide the right caloric content.
But it’s difficult to put together such a menu.
Most often rawhide suffer from a lack of carbohydrates and B vitamins, which are contained in grain products. They are not prohibited, but to eat cereals without heat treatment can not everyone.

By the way, some kinds of cereals are not included in the products for raw food. For example, brown buckwheat, which is fried at high temperatures. An alternative for raw eaters is green unprocessed buckwheat.

Raw legumes, which are a valuable source of protein and, in particular, essential amino acids, are not suitable for everyone either. Without them it’s impossible to get the necessary amount of protein, and the consequences of the lack of protein in the diet are many – from brittle hair and nails to weakening of the immune system and menstrual disorders.

But that’s not all. Including raw legumes and grains in the diet, you still risk harming the body.
The fact that closer to evening, the pancreas slows down the production of enzymes necessary for digestion of raw plant foods. Because of the lack of enzymes, they can ferment at night in the intestines, and in the morning will reward you with a headache, fatigue, abdominal discomfort and other unpleasant symptoms.
In the long run, it can lead to gastrointestinal diseases.

Contraindications to raw eating

Raw food diet has many contraindications: direct – pancreatitis, pancreatic diseases, ulcers, colitis, and indirect – pregnancy, lactation, conditions that require a special diet and so on.

For people with contraindications this diet can be harmful, so be sure to consult a doctor if you want to know what raw food diet is and whether it is suitable for you.

The post Who are raw people and what do they eat? appeared first on Olives & Okra.

Except that the most popular “nut paste” contains only 13% hazelnuts. More than half – 55% – is refined sugar, another 23% comes from modified palm oil, and among the remaining ingredients in the list is pure lactose!

And other manufacturers’ nut paste formulas are most often not perfect – a nut paste recipe almost always contains refined sugar. In the worst case, there’s also a generous dose of potentially carcinogenic palm oil and other artificial ingredients.

Nut paste at home is the solution for those who haven’t found the perfect nut paste over the counter. It’s easier to make than you might think at first glance!

Types of nut pastes

Before making nut paste, you need to choose a variety of nuts. Any kind will do! Peanut paste, hazelnut paste, cashew paste, pistachio paste, mixed nut paste – all are delicious!

The choice depends on taste preferences and priorities. For example, cashews are less fatty than most other nuts. Cashews have 54% fat, pine nuts have 61, and pecans have 72.

By the way, peanut paste is essentially a legume paste, since peanuts grow in the ground, not on trees. That’s right: in origin, peanut paste is closer to hummus than it is to hazelnut paste!

Nevertheless, peanuts do have a distinctly nutty flavor, which is why peanut paste is more often ranked with walnut pastas.

The nutritional value of nut pastes is similar: 100 grams usually contains 550-650 kcal, 15-25 grams of protein, 50-60 grams of fat and 20-30 grams of carbohydrates.

We are in favor of variety: we recommend making several kinds of pastes and alternating between them, because each variety of nuts has a unique vitamin and mineral composition.

Nut pastas are divided into one hundred percent nut pastas and pastas with additives that include other ingredients in addition to nuts.

Be careful: nut paste whose recipe contains refined sugar, do not repeat.

Additive pastes can also contain healthy ingredients – pieces of fruit and chocolate, healthy natural sweeteners, or a small amount of sea salt.

Other nut pastes are divided into smooth pastes with a delicate creamy texture and crunchy pastes with chunks of nuts.

Smooth pastes are more convenient to spread on bread, crunchy – to add to baked goods, smoothies, or other dishes.

Recipe for homemade nut paste

Homemade nut paste can be made in just a few minutes. The principle is the same – chop the nuts in a blender. If you use additional ingredients, you need to add them to the chopped nuts and whip the mass again. In some cases, you may need a small amount of water to achieve a delicate creamy texture.

The main thing is to prepare the nuts: heat them in the oven, or soak them overnight. This way you will reduce the concentration of phytic acid in them to a safe value.

This is very important: phytic acid binds with minerals and removes them from the body, which may lead to anemia, osteoporosis and other consequences.

How to make nut paste (using cashew paste as an example)

Ingredients:

• cashews: 300 g
• Jerusalem artichoke syrup or other sweetener: 2 tbsp.
• coconut oil: 2 tbsp.
• cinnamon: 1 tsp.

Method of preparation:

• Preheat the oven to 170°C.
• Place the nuts on a baking tray and put it in the oven for 20 minutes.
• Whisk the warm nuts with a blender. Remove the mixture from the sides of the bowl and blend again. Repeat 3 times.
• Add remaining ingredients and blend again.

Sweet Chocolate Pasta Recipe

Interested in a sweet chocolate hazelnut paste? Look for a recipe with only healthy natural sweeteners.

In our desserts, for example, we most often use dates, coconut sugar and topinambour syrup. We value dates for their high antioxidant content, coconut sugar for its low glycemic index, and syrup for its content of inulin, a valuable compound for maintaining the microbiome.

Sweet pasta recipe with chocolate

Ingredients:

• peeled hazelnuts: 220 g
• coconut sugar: to taste
• cocoa powder: 40g
• coconut oil: 2 tbsp.
• vanilla extract: 1 tsp.
• salt: pinch

Method of preparation:

• Preheat the oven to 200°C.
• Place the nuts on a baking tray and put it in the oven for 10 minutes.
• Cool the nuts to room temperature and whisk them with a blender.
• Add the coconut sugar and cocoa powder. Whisk again.
• Add remaining ingredients. Whisk again.

Store homemade nut paste in the refrigerator for no more than two weeks. Pasta without any additives can keep a little longer, but it’s better not to risk and cook it in small batches.

Experiment with varieties of nuts, amount of sweetener, and additives. We’re sure it will be delicious!

The post How to make nut paste at home appeared first on Olives & Okra.

In order to make plant-based milk yogurt, you only need two ingredients: plant-based milk and yogurt starter. Some recipes will have a vegetable thickener – this is needed to create a delicate, uniform texture that cannot be achieved with some types of plant milk.

Yogurt without milk: the steps to create

Pasteurization.
Heat the plant milk to 80°C. As soon as small bubbles appear on the surface, turn off the fire.

Cooling.
Cool the milk to 42-44°C. If you don’t have a food thermometer, taste the milk – it shouldn’t be scalding hot.

Basic process.
Pour the milk into the machine and add the starter. If using a thickener, add it at this point. Leave the yogurt on the plant milk for at least 12 hours.

Stopping the fermentation.
Transfer the yogurt to a jar and put it in the refrigerator – the cold stops the fermentation. At this stage, the yogurt will thicken.

5 delicious recipes

Coconut sourdough yogurt

Ingredients:

• coconut milk: 1 liter
• coconut flour: 3 tbsp.
• sourdough starter: 1pc.
• Heat coconut milk to 80°C.
• Add coconut flour and cool to 44°C.
• Pour a small portion of the milk into a glass and dissolve the sourdough in it.
• Pour the mixture into the remaining milk and mix thoroughly.
• Spread the milk into yogurt cups or pour into another device – a thermos or a multicooker.
• Leave the yogurt for at least 12 hours.
• Transfer the finished yogurt to a glass jar and place it in the refrigerator overnight or for at least a few hours.

Nutty sourdough yogurt

Ingredients:

• Soaked raw nuts: 2 cups
• agar-agar or other thickener: as needed
• water: 2 cups
• sourdough starter: 1 item.

Peel the nuts from their skins and chop them in a blender with water.
Run the resulting milk through gauze and bring to a boil.
Add the thickening agent and continue boiling the milk for 3 minutes.
Cool the milk to 44°C, add the starter, and pour it into a thermos.
After 12 hours, pour the yogurt into a glass jar and place it in the refrigerator overnight or at least for a few hours.

Almond yogurt in the multicooker

Ingredients:

• soaked almonds: 2 cups
• water: 3 glasses
• sourdough starter: 1pc.

Peel the nuts from the skin and grind in a blender with water.
Pass the resulting milk through gauze and pour it into the multicooker.
Turn on “Boil” mode and boil the milk.
Allow it to cool to 44° C.
Add the starter and switch the multicooker to “Yogurt” mode – it lasts for 8 hours.
After 8 hours, check the yogurt. If the milk does not curdle, start the “Yogurt” mode a second time.
Pour the yogurt into a glass jar and place it in the refrigerator overnight or at least for a few hours.

Oatmeal Yogurt on Sourdough

Ingredients:

• whole wheat oat flour: 1 kg
• water: 2 liters
• sourdough starter: 1pc.
• Heat the water to 44°C.
• Pour the heated water over the oats and place the mixture in a thermos for 12 hours.
• After 12 hours, add the sourdough starter to the thermos and leave the yogurt for another 12 hours.
• Wipe the yoghurt through a sieve, pour it into a glass jar and place it in the fridge overnight or at least for a few hours.

Flax yogurt without sourdough

Ingredients:

• soaked flax seeds: 80 g
• banana: 1 pc.
• strawberries: 10 pcs.
• dates: 5 pcs.
• water: 250 ml
• Whisk the flax seeds with water until homogeneous.
• Add the rest of the ingredients to the bowl of a blender and whisk the mixture again until homogeneous.
• Pour the yogurt into a glass jar and leave it in the fridge for a few hours.

Why is there no yogurt without milk?

If the milk doesn’t curdle, you may have made one of the common mistakes:

You opened the yogurt maker or thermos too early – vegetable milk curdles in about 12 hours.
You used too much milk – one bottle of sourdough will curdle about a liter of milk.
Did not cool the milk before adding the starter or set the temperature too high in the machine – the bacteria dies at temperatures above 44°C.

Some recipes include additives – syrups, crumbly sugar and other ingredients. We recommend adding them only to the finished yogurt, as they disrupt the bacteria and the milk may not curdle.

Experiment and don’t give up if the yogurt doesn’t turn out the first time. Making your own yogurt with plant-based milk without sugar or other harmful ingredients is the right thing to do. And we believe that you will succeed.

The post Yogurts without milk appeared first on Olives & Okra.

Latte with turmeric

Ingredients

• 1 cup almond milk
• 1/2 tsp. ground turmeric 1-2 cm turmeric root
• 1/2 tsp grated ginger
• 1 tsp. honey

Recipe

Heat milk with turmeric powder and ginger in a saucepan and let the mixture steep for about 10 minutes. Then whisk in a stand mixer on the highest speed for a minute. The result is golden yellow milk with a spicy aroma. The drink can be sweetened with honey and topped with cinnamon or the core of a vanilla pod.

Chamomile tea with elderberries and cranberries

Ingredients

• 500 ml of water
• 50 g dried apples
• 100 g cranberries
• 25 ml elderberry syrup (available at drugstores)
• 5 filter packs of chamomile tea
• prunes, cranberries, dried apples – for serving

Recipe

In a saucepan, boil dried apples, add cranberries, elderberry syrup, bring to a boil and remove from heat. Throw in the same pot of filter bags, brew. Cool and strain. Reheat before serving. Serve in a teapot with prunes, cranberries and dried apples.

Cranberry tea

Ingredients

• 60 g orange
• 50 g lemon
• 40 ml of orange juice
• 50 g cranberries (frozen can be used)
• 1 cinnamon stick
• 400 ml boiling water

Recipe

Cut the orange into small pieces and put together with the cranberries in a kettle. Add the orange juice and cinnamon stick. Pour boiling water over it and leave to infuse for 15 minutes.

Ginger tea

Ingredients

• 200 gr orange
• 60 g lime
• 80 ml of ginger juice (made from a medium sized ginger root)
• 400 ml boiling water
• 100 ml honey
• sprig of mint

Recipe

Mash orange and lime, add honey and ginger juice, pour boiling water and stir well. Stir in the mint and leave to infuse for 5 to 7 minutes.

Citrus tea

Ingredients

• 6g of carcade tea
• 1 slice each of grapefruit, orange and lemon
• 40 g honey
• 400 ml boiling water

Recipe

Pour the mushrooms, fruit and honey into a saucepan with boiling water. Bring it to the boil. Pour it into a tea pot. Infuse for 2 minutes.

Almond Matcha with spices

Ingredients

• 480 ml of almond milk
• 2 plugs of cardamom pods
• ⅛ tsp. ground black pepper
• ¼ cinnamon stick
• 3 cloves florets
• slice of fresh ginger
• ¼ tsp. dried fennel
• 1 bay leaf
• 1 tsp matcha tea powder.

Recipe

Add the spices to the milk mix and heat over a low heat for 15 minutes. Cool slightly, add Matcha powder and whisk until frothy. Serve warm or chilled (with ice cubes).

Coconut tea with pepper

Ingredients

• coconut milk – 1/2 cup
• black tea – 1 cup
• ground cardamom – 1 pinch
• black pepper – pinch
• nutmeg – 1 pinch
• honey – 1 tsp.
• 1 cinnamon stick

Recipe

Pour the coconut milk into a saucepan with the cardamom, pepper, nutmeg and honey. Bring to the boil and simmer over low heat for 5 minutes.

At the same time, brew the black tea together with the cinnamon.

Pour the coconut milk into a cup, then add the tea and honey. Mix thoroughly and garnish to taste with pepper or cinnamon.

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