Recent Recipes

Lamb and Kale Skillet Dinner

Sometimes, the best meals come from the least amount of ingredients from a nearly empty refrigerator. This is one of those meals. The kids were at their grandparent's for a sleepover and the house was quite as I whipped up this simple dinner for just the two of us.

{This post contains affiliate links. The cost remains the same for you.}

The star of this dish has to be my favorite soy-sauce replacement, Coconut Aminos. We're not stricly soy-free, but I do try to limit the soy my family consumes for several reasons and it deserves it's own post but I especially avoid it for the boys as its highly estrogenic. Soy contains plant estrogens in the form of isoflavones which increase your estrogen level, thus lowering testosterone. And we all know estrogen is a "female hormone." And just because you're a woman, doesn't mean more estrogen is a good thing. Majority female population is estrogen-dominant, creating hormone imbalances, weight gain and a host of other problems. For that reason, we avoid soy whenever we can.

Thankfully, there has been a great product on the market that is not just a wonderful replacement but is also chock full of nutrients. The Original Coconut Aminos are abundant with raw enzymes, amino acids, Vitamin C and other nutrients. Coconut Aminos are produced from a nutrient-rich sap that exudes from the coconut blossoms when a coconut tree is tapped. It tastes crazily similar to regular soy sauce and I may or may not have been caught sneaking it in to our favorite sushi place.

Take care not to heat the Coconut Aminos so as not to destroy the raw enzymes. I like to add this at the very end, when the pan is off the stove and on the table.

I used assorted cuts of shoulder chops, but you can use boneless cut of lamb. Brown your chops on each side on medium-high heat until they can easily come off the pan (3 minutes each side). Season with salt and red pepper flakes and close the pan and allow to braise for 30 minutes. You can cut them into smaller pieces now or wait until they are cooked.

Lamb will release its own juices in which we'll be cooking the kale. Bring heat to low and add chopped kale to pan and sesame seeds. Remove from heat and allow to cool slightly. Add Coconut Aminos.

Quick and easy, this comes together in 40 minutes flat. Pair it with a nice salad, like this Summer Salad folded with fragrant sunflower oil, and you've got your self a well-rounded meal.

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Lamb and Kale Skillet Dinner

Prep Time5

Cook Time30

Total Time35

Author: Anya @ Prepare & Nourish

Ingredients

1 T ghee lard, tallow, or butter
1.5-2 lbs. lamb
1 bunch kale chopped thinly
1 t <a href="http://amzn.to/24CLgIB"_blank">Celtic Sea Salt</a>
1 T <a href="http://amzn.to/24CLeR0"_blank">sesame seeds</a>
¼ t <a href="http://amzn.to/1LzTZ82"_blank">red pepper flakes</a>
3 T <a href="http://amzn.to/1niHjqE"_blank">Coconut Aminos</a>

Instructions

On medium-high heat, brown the meat on each side until it can easily come off the pan (3 minutes each). Season with salt and pepper.
Close the pan and cook for another 25 minutes.
Reduce heat to low and add kale and sesame seeds. Toss to combine.
Remove from heat and allow to cool slightly.
Add Coconut Aminos and toss once more. Serve off the pan.

Let's connect! I share more personal, daily snippets of life on Instagram, insightful articles and awesome recipes on Facebook and pin away like it's going out of style on Pinterest.

Summer Radish Salad

Nothing says summer more than a fresh salad, made from ingredients that were just picked or pulled from your garden.

And this salad will satisfy your craving for refreshing cucumbers and fragrant dill. All four key players are so easy to grow in your garden. I promise the freshness and aroma of these ingredients is irresistible. And if you're veggies are still working their way to ripening, no worries, as these ingredients can be readily found at good prices at your local farmer's market.

I like to think of this salad as a baby sister to this meal as it contains all these delicious ingredients (well, minus the sunflower oil of course). You will be sure to find us serving one or the other at least once a week during the warm months and usually outdoors on our patio.

I'd also like to add that there are some salads that are too tender for olive oil. This is one of those. I love my extra virgin olive oil from our local Italian olive growers, but this salad calls for a smoother, lighter, more delicate oil. I like to use this unrefined sunflower oil but avocado oil works great too. It's a staple in a Russian kitchen. If you never used unrefined sunflower oil in your salads, I would encourage you to branch out and try it. It's a bit pricey if you go for the unrefined version in amber glass jars versus those found in European markets but a little goes a long way when it comes to sunflower oil. You can add a tablespoon of sunflower oil to this salad just enough to add that buttery, fragrant aroma.

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Easy 5-minute Spicy Garlic Yogurt Sauce

This Easy 5-minute Spicy Garlic Yogurt Sauce transforms ordinary dishes into mouthwatering goodness! This spicy garlic sauce is a versatile, tangy, and delicious addition to all your meals. With just 4 simple ingredients, you can whip up this yogurt sauce for chicken, kebabs, roasted veggies, or even as a healthy dip. It's a perfect balance of flavors - a creamy garlic dipping sauce that is actually healthy for you!

garlic sauce with parsley leaf sticking out in weck jar.

This yogurt garlic sauce will be a game-changer for your meals, adding a tangy and flavorful twist to your meats, soups, veggie sticks, and so much more.

You'll love how easily you can elevate your dishes with this quick and simple recipe that's sure to become a new favorite in your meal prep routine.

Looking for more easy ways to spice up your dishes? Try adding garlic confit or roasted jalapenos.

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Why you'll love this recipe

Easy to make - Spicy yogurt sauce is perfect for busy days when you need a quick and tasty dip.

Versatile - A flavorful sauce can quickly enhance your favorite dishes. This garlic sauce works for chicken, other meats, veggies, and even soups. It's a great way to salvage overcooked salmon or spice up broccoli.

Healthy - Ditch the storebought sauces with additives and make this nutritious alternative, full of antimicrobial properties and live probiotics.

💭Fun Fact: This easy 5-minute spicy garlic yogurt sauce was originally called Tuzluk (or Tuzlook), a popular yogurt drink in the Caucasus mountains and Middle Eastern countries. This Tuzluk recipe is the same I have been making for over 20 years now, and it's a regular on our dinner table.

Ingredients

Learn how to make a nourishing yogurt sauce for chicken, meats, or veggies. This easy garlic sauce recipe comes together quickly with just 4 basic ingredients.

Yogurt: This naturally fermented dairy is known for its tangy flavor and smooth texture. Use whole milk plain yogurt for a creamier texture and best flavor.
Garlic: Freshly minced garlic gives an aromatic and bold flavor. Garlic contains antibacterial and anti-inflammatory compounds, making this easy recipe nourishing. Don't use jarred minced garlic - go with fresh for the most flavorful spicy garlic sauce.
Salt and pepper: Salt brings out the natural flavors of the yogurt and garlic, while the black pepper adds a touch of heat and depth of flavor.

See the recipe card for exact quantities.

Substitutions and Variations

Yogurt - When it comes to the base of this yogurt garlic sauce, you have several options. Consider these alternatives that I have used with great success:

Greek yogurt - this will create a thicker consistency. You can thin it with a few tablespoons of milk or keep it thick as a yogurt dipping sauce.
Kefir - this is a thinner version of fermented dairy and works well here. To avoid having a very runny garlic sauce, use whole milk kefir (not low-fat or reduced-fat). Using kefir is also great for making a spicy yogurt drink.
Buttermilk - another great alternative to yogurt in this recipe. Buttermilk has a slightly thicker texture than kefir but also has that classic tangy flavor like all fermented dairy.
Sour cream - don't have any of the fermented dairy options above? No problem. Use sour cream and add olive oil and lemon juice to thin it out, and stir the ingredients together well.

Pepper - Traditionally, the tuzluk recipe is made with freshly ground black pepper. However, I have used cayenne pepper with delicious results. You can also try crushed red pepper flakes to change things up.

Add herbs and lemon - Brighten the flavor by drizzling a little bit of lemon juice, and consider adding fresh herbs like chopped dill or dried parsley for a pop of color.

Overhead close up shot of yogurt sauce with black pepper and garlic cloves in the bottom left corner.

Make Yogurt Garlic Sauce Nutrient Dense

Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this sauce. Even though it's an incredibly simple recipe, you can take purposeful steps to turn this into a nutrient-dense condiment.

Use homemade yogurt. Homemade fermented dairy will always surpass in both quality and nutrition than storebought versions. At the very least, be sure to use whole milk grass-fed yogurt.

Boost the allicin production. When fresh garlic is minced or crushed, it produces a compound from the enzyme alliinase called allicin, which comes with its own host of microbial and antioxidant properties. To maximize the production of allicin, mince the garlic and let it sit for a few minutes before stirring it in.

Unrefined sea salt. Good quality salt is fundamental to nourishing meals so be sure you use mineral-rich salt like unrefined sea salt from Redmond's or Celtic sea salt. You can learn more about the importance of healthy salts in this Unrefined Salt Guide.

Helpful Tips

Mixing methods - You can either stir the ingredients in a small bowl or opt for the convenience of a pint-size mason jar and shake it vigorously to combine everything.

Mincing garlic - To maximize garlic flavor, use a garlic press or microplane grater to mince it finely. I would not attempt to finely chop garlic with a knife for this sauce.

Double the recipe - This versatile yogurt dipping sauce has many uses, therefore, consider doubling the recipe to ensure ample supply.

💭Meal Prep Suggestion: If making a large batch to last you an entire week, wait to add the garlic until just before serving for the best and fresh flavor. Otherwise, garlic tends to have an off-taste if mixed with wet ingredients for longer period of time.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

The recipe for creamy garlic dipping sauce is an easy 2-step process. It will take you no more than 5 minutes to whip up this spicy sauce.

clear bowl with yogurt, minced garlic, salt and pepper.

Step 1. Add

Scoop yogurt to a small bowl. Add minced garlic, salt, and pepper.

yogurt sauce in clear ramekin with spoon out.

Step 2. Combine

Stir to combine well, ensuring that the garlic is distributed throughout.

💭Pro tip: Save time on cleanup and make this directly in a small pint-size mason jar. Add all the ingredients, close the jar, and give a good shake to combine.

Garlic sauce on white towel and wooden board with parsley leaf out.

Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this yogurt garlic sauce. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

Tools: garlic press, small mixing bowl
Ingredients: unrefined sea salt, black pepper
Storage Supplies: wide-mouth mason jars, Weck preserving jars

How do you use Garlic Yogurt Sauce?

This spicy yogurt sauce is such a versatile condiment that it truly does work with your favorite savory food. Check out these serving suggestions:

As a dip for roasted vegetables like air fryer zucchini and roasted carrots.

Drizzle over grilled meats like chicken, steak, or kebabs. It's also excellent with air fryer chicken wings and sausage and peppers sheet bake.

Add a dollop to light soups such as vegetable hamburger soup or porcupine soup to give a richer and creamier texture.

Spicy Garlic Sauce pairing suggestions

Air Fryer Pork Tenderloin
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Air Fryer Roasted Butternut Squash
15 Minutes
Shurpa Soup Recipe (Uzbek Lamb Soup with Vegetables)
1 Hours
Easy Roasted Bok Choy Recipe in Air Fryer
15 Minutes

Storage Instructions

How long does garlic sauce last in the refrigerator?

To store: Store leftover yogurt garlic sauce in an airtight container or mason jar for up to a week in the refrigerator.

Storage containers: These mouth-wide mason jars are great for this sauce recipe.

Yogurt, garlic, and black pepper in a jar with fresh flat leaf parsley sticking out.

FAQs

Can I freeze the yogurt garlic sauce?

I do not recommend freezing this sauce as the texture and consistency will change after thawing. It's best to enjoy this spicy garlic sauce fresh or make a smaller batch that can be consumed quicker.

How can I fix a sauce that has too much garlic?

If you added too much garlic to the yogurt sauce, you can dilute that spicy flavor by adding more yogurt. If you don't want to add more volume, drizzle some fresh lemon to mask some of the strong garlic flavor.

Can I use this sauce as a marinade?

Certainly! That's a great way to use spicy garlic sauce. Consider doubling the recipe to have some on hand for dipping or drizzling.

Looking for more healthy condiment recipes? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

garlic sauce with specks of black pepper and minced garlic with fresh parsley leaf.

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5 from 1 vote

Easy 5-Minute Spicy Garlic Yogurt Sauce

This Easy 5-minute Spicy Garlic Yogurt Sauce transforms ordinary dishes into mouthwatering goodness! This spicy garlic sauce is a versatile, tangy, and delicious addition to all your meals.

Prep Time5

Total Time5

Course: Condiment

Cuisine: Russian

Keyword: spicy garlic sauce, spicy yogurt sauce, yogurt garlic sauce

Servings: servings

Calories: 83kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

2 cups yogurt
6 garlic cloves
1 teaspoon black pepper
1 teaspoon sea salt

Instructions

Add: Spoon yogurt into a small bowl or pint-size mason jar. Add minced garlic, salt and pepper.
Combine: Stir or shake the jar to combine everything well. Store in the refrigerator.

Notes

Storage: Greek yogurt dip will last in the fridge for up to a week when stored in an airtight container.

Tips:

Mixing methods - You can either stir the ingredients in a small bowl or opt for the convenience of a pint-size mason jar and shake it vigorously to combine everything.
Mincing garlic - To maximize garlic flavor, use a garlic press or Microplane grater to mince it finely. I would not attempt to chop garlic with a knife for this sauce finely.
Double the recipe - This versatile yogurt dipping sauce has many uses; therefore, consider doubling the recipe to ensure ample supply. If meal prepping this, wait to add minced garlic until before serving so it tastes fresh.

Nutrition

2-Ingredient Homemade Sweetened Condensed Milk Recipe

Learn how to make condensed milk with this simple 2-ingredient recipe. Use any natural sweetener such as honey, coconut sugar, or granulated sugar and learn what the secret ingredient that makes it so rich and creamy! This sweetened condensed milk recipe unveils the key to velvety sweetness with wholesome ingredients that you'll feel good about!

condensed milk being poured from mason jar into another glass jar.

Sweetened condensed milk is a combination of milk, sugar, and sometimes an added fat. It's a pantry staple that is often an essential ingredient in other sweet treats. But beyond its role as a convenient ingredient, there's a delightful transformation that happens when you add a little bit of ...uhmm..magic to it.

That magic is my secret ingredient and the unsung hero in this classic recipe - butter! And it takes this humble mixture to new heights. Whether baking up a storm during the holiday season or adding it to your daily herbal coffee, this homemade condensed milk recipe infuses your everyday moments with a touch of sweetness.

Looking for more healthy basics category? 
Check out How to Roast Buckwheat in the Oven, Healthy Marshmallows, and Roasted Garlic Confit.

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Recipe Overview

Prep and Cook Time: 5 minutes to prep and 45 minutes to simmer
Cooking Method: Stove-top
Dietary Info: Gluten-free with dairy-free option
Tools Needed: Medium saucepan and a whisk
Skill Level: Easy

Key Features & Benefits

Customize sweetness - Control the sweetness in the final product by adjusting the amount of sweetener to suit your taste preferences.

Wholesome ingredients: This homemade recipe allows better quality control by using wholesome and unprocessed ingredients as much as possible.

Versatile uses in recipes - Enjoy this homemade version for a special occasion or in your everyday morning coffee. The smooth consistency works great in milk fudge or other sweet treats.

Diet-friendly - Use honey to make GAPS-compliant condensed milk or use coconut milk to make dairy-free sweetened condensed milk.

Cost effective: Skip your local grocery store and make this homemade sweetened condensed milk recipe at a fraction of the cost.

Ingredients for Homemade Condensed Milk

Learn how to make sweetened condensed milk with 3 simple ingredients. This easy recipe can be made in under an hour.

an ingredients shot including milk in a measuring cup, sugar is a glass jar, and butter in a bowl..

Milk: Any regular milk will work, but I recommend whole milk as the fat content helps to stabilize the condensed milk. If using reduced-fat milk or skim milk, be sure to add butter. This recipe can also work with dairy-free milk, such as almond milk, coconut milk, or cashew milk (though they are not our favorite choice for homemade condensed milk).
Sugar: I used organic granulated sugar to keep the flavors mild but you can use any sweetener such as coconut sugar, brown sugar, rapadura, and sucanat. If using a liquid sweetener such as honey or maple syrup, reduce the amount to ½ cup.
Butter: The butter is optional but helps stabilize the condensed milk, and the fat content prevents the milk from curdling during cooking. Use unsalted butter to keep the flavors mild.

See the recipe card for exact quantities.

Substitutions and Variations

Vanilla - add a touch of vanilla extract or the seeds from the vanilla bean for a deliciously aromatic final product.
Ultra creamy texture - swap a quarter cup of milk with heavy cream for super creamy, luxurious texture.
Dulce de leche - if you keep cooking it longer, you'll make a caramel-like consistency.

💭Make it Nutrient-Dense: Use unpasteurized, unhomogenized whole cow's milk for maximum nutrition and check out this post on the best natural sweeteners for more mineral-rich sweeteners that would make excellent substitutions.

a wooden spoon next to a glass jar filled with condensed milk.

How to Make Condensed Milk

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

a whisk inside of a metal pan mixing milk.

Step 1. Combine

In a heavy-bottomed saucepan, combine milk and sugar together and whisk. Bring to a boil on medium-high heat, whisking often.

Step 2. Simmer

As soon as the steam starts lifting off the milk and sugar dissolves, reduce to medium heat or medium-low heat and continue to simmer gently.

whisked milk inside of a metal pan with a slice of butter inside of it.

Step 3. Reduce

Add butter, if using, and continue on low simmer until darkened to a creamy color, thickened in consistency, and reduced by half, stirring every 15 minutes. Take care not to stir vigorously and avoid touching the bottom of the pan.

hot condensed milk being poured into mason jar.

Step 4. Chill

When the condensed milk has thickened enough to coat the back of a spoon, remove from heat and pour it into a small glass jar. Cool at room temperature, then transfer to the refrigerator.

Helpful Tips for Homemade Condensed Milk

Continuously simmer condensed milk. It's essential to keep the milk gently simmering for the sugar to properly caramelize and the mixture to thicken. Keep an eye on the stove, checking the condensed milk every 5-10 minutes or so to make sure it doesn't boil over.

Mind the cook time. The exact cook time may vary depending on the heat and size of saucepan. If it takes more than 10 minutes to bring the milk and sugar mixture to a simmer, increase the heat to medium-high. Likewise, reduce heat if the milk begins to simmer faster.

Stir gently. When stirring and whisking, avoid scraping the bottom of the saucepan to prevent lifting up the cooked milk solids that may have stuck to the bottom.

Avoid separated layers. Stir during cooling to prevent condensed milk from forming a layer on top. Homemade sweetened condensed milk will thicken as it cools, especially once chilled in the refrigerator.

💭Meal Prep Suggestion: This condensed milk recipe is easy to scale up. Feel free to double the ingredients and use a larger pot to hold all the contents.

a glass jar filled with condensed milk and a wooden spoon with some condensed milk on it over the jar.

Serving Suggestions

Aside from using it in regular dessert recipes like fudge and healthy vanilla ice cream, you can add it you your favorite creamy drinks for extra creaminess, such as honey hot chocolate or pumpkin spice latte.

More sweetened condensed milk pairing suggestions:

Storage and Reheating Instructions

How long does condensed milk last in the refrigerator?

To store: Store homemade condensed milk in an airtight container like a mason jar in the fridge for up to 4 weeks. Bring it to room temperature first before using and give it a quick stir for best results.

Storage containers: These pint-size mason jars are excellent for storing condensed milk. As are these Weck juice jars with lids - they have a smaller neck making pouring easy and mess-free.

To freeze: You can freeze condensed milk in a wide-mouth jar with enough headspace for expansion for up to 3 months. Thaw overnight in the fridge and stir well to restore its smooth texture.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

While unsalted butter is recommended to control the salt content and flavor profile, you can use salted butter. Keep in mind, you may need to adjust the recipe that you are adding the condensed milk to.

How do I know when the condensed milk is thick enough?

A good way to check if the condensed milk is ready is when it coats the back of a spoon. Run your finger along the back of the spoon and if it leaves a clear trail, it's ready. Additionally, it will thicken as it cools so it's important to factor that in.

Is condensed milk the same thing as evaporated milk?

No, these two things are entirely different and serve different purposes. Both are made by removing water content of the milk. Condensed milk is sweetened with sugar, making it thick and sweet like syrup. Evaporated milk, on the other hand, is just reduced milk without added sugar and has a thinner consistency, similar to regular milk.

Looking for more related recipes? Here are some ideas:

Did you make this condensed milk recipe? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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4.95 from 39 votes

Condensed Milk Recipe

Learn how to make condensed milk with just 2 basic ingredients plus the optional butter that makes it rich and velvety smooth.

Cook Time55

chilling time30

Total Time1 25

Course: Condiment, Dessert, Healthy Basics

Cuisine: American

Keyword: condensed milk recipe, homemade condensed milk, how to make sweetened condensed milk

Servings: cup

Author: Anya @ Prepare & Nourish

Equipment

small-medium saucepan

Ingredients

2 cups whole milk
⅔ cup organic granulated sugar
3 tablespoons unsalted butter optional

Instructions

Combine: In a heavy-bottomed saucepan, whisk milk and sugar together. Bring to a boil on medium-high heat, whisking often (approx. 8-10 minutes).
Simmer: As soon as the steam starts lifting off the milk and sugar is dissolved, reduce to medium-low heat and continue to gently simmer.
Reduce: Add butter, if using, and continue to gently cook until darkened to a creamy color, thickened in consistency, and reduced by half, (approx. 45 minutes), stirring the condensed milk every 15 minutes or so but take care not to disturb vigorously and avoiding the bottom of the pot.
Chill: When the condensed milk has thickened enough to coat the back of a spoon, remove from heat and pour it into a small glass jar. Cool at room temperature, then transfer to the refrigerator.

Notes

Recipe makes 1 cup of sweetened condensed milk.

Storage: Store homemade condensed milk in a sealed container in the refrigerator for up to 4 weeks. Bring to room temperature before using and give a quick stir.

Helpful Tips:

Continuously simmer condensed milk. It's essential to keep the milk gently simmering for the sugar to properly caramelize and the mixture to thicken. Keep an eye on the stove, checking the condensed milk every 5-10 minutes or so to make sure it doesn't boil over.
The exact cook time may vary depending on the heat and size of saucepan. If it takes more than 10 minutes to bring the milk and sugar mixture to a simmer, increase the heat to medium-high. Likewise, reduce heat if the milk begins to simmer faster.
When stirring and whisking, avoid scraping the bottom of the saucepan to prevent lifting up the cooked milk solids that may have stuck to the bottom.
Stir during cooling to prevent condensed milk from forming a layer on top. Homemade sweetened condensed milk will thicken as it cools especially once chilled in the refrigerator.

Substitutions and Variations:

Sweeteners: Use the same amount of coconut sugar, rapadura, or sucanat. If using honey or maple syrup, reduce amount to ½ cup.

Milk: Any milk will work but I recommend whole milk as the fat content helps to stabilize the condensed milk. If using reduced fat milk or skim milk, be sure to use the butter. This recipe can also work with a dairy-free milk, such as almond milk, coconut milk, or cashew milk.

Homemade Seasonings

There's three reasons why I started making my own seasoning mixes and why you should too.

Reason No.1

In an effort to avoid all the gross additives typically found in industrialized foods, I learned that making premade spice mixes is an easy way to do just that. Store bought seasonings contain anti-caking agents along with 'natural flavor' - whatever that means anymore! When you make them at home, they contain only the spices and nothing else. Free from silicon dioxide and hydrolyzed corn and soy protein! Just real, pure ingredients.

Reason No. 2

Making your own spices is incredibly cost efficient. A small container of chili powder will set you back $4, multiply that by the number of spice mixes a typical pantry has and you're racking up close to $40. That's $40 that you would spend on silicon dioxide and hydrolyzed soy protein. No thank you.

I purchase my spices in bulk through Mountain Rose Herbs few times a year and they keep well when stored in a cool, airtight container. I feel confident purchasing my herbs from this company as they take great care to select herbs sustainably and/or organically grown. But even if you simply bought small packets of these spices and herbs in your grocery store separately, you are still saving money by mixing your own spices.

Reason No. 3

Over the years, I've realized that I use these six specific seasoning mixes quite often and by having it pre-made, I can use it in a pinch. There are many others that I use periodically, but these are pretty frequently used. You can whip up a batch of ranch dressing just by adding a few tablespoons to a blend of mayonnaise, sour cream, and yogurt. It's convenient to have it ready ahead of time.

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Anti-Inflammatory Turmeric Tea

Turmeric is a culinary spice that often appears in Indian cuisine along with curry, citrus, and cumin. Fresh turmeric is actually the underground stem or rhizome of the plant and looks very much like ginger, only with a slightly darker exterior and very bright orange hue on the inside. The powdered versions on the market today come from this orange stem by cooking, drying and grinding it into fine powder.

The health benefits of turmeric are making their rounds in the health circles and for good reason. But there are also some less than stellar qualities of this spice.

Huh. What? Bad news...

In addition to Indian dishes, turmeric is also highly valued as a coloring agent. {This is good, no artificial dyes} It is considerably cheaper than saffron but gives you the same food coloring effect. {Still good...} For this reason, I suggest you not wear your best ivory silk blouse while cooking with turmeric. I learned the hard way that turmeric stains are incredibly stubborn and simply will not wash out, no matter how much OxiClean or the sun's energy you utilize in removing the stain. It may fade a smidge, but to be brutally honest, you're out of luck. And your ivory silk blouse.

Also, you may find that the kitchen utensils and cookware used to prepare turmeric dishes may turn a shade of yellow, even after wash. Eventually, that color dissipates with time and subsequent washes. But before you toss that jar of turmeric from the back of your pantry, rest assured, I have not experienced the turmeric scent and flavor leaching into my other dishes when same cookware was used. And eventually, all the cookware returns to it's original color. Except for the ivory silk blouse. I tossed that one.

In any case, the compound responsible for the fierce pigmentation of clothes and cookware is called curcumin.

Which leads me to the good news.....

Curcumin is a constituent in turmeric that has incredible anti-oxidant and anti-inflammatory properties. Chronic inflammation plays a major role in every disease like cancer, Alzheimer's, heart disease, and a variety of other degenerative conditions. I first heard of turmeric from my mom years ago when my dad, after almost two decades of playing tennis, developed severe arthritic pain in his knees. She had him take turmeric as a supplement to alleviate some of that pain. As it turns out, my mom was unto something. As mentioned already, curcumin has an anti-inflammatory property but what's incredible is that the the anti-inflammatory property was so powerful that it matched some mainstream anti-inflammatory drugs.

Without getting into some knee-deep science talk, suffice it to say that curcumin targets multiple steps in the inflammatory process because of it's ability to block the NF-kB molecule responsible for inflammation. Therefore, it acts on the molecular level where inflammation is rooted.

But, there's more good news...

Turmeric also happens to increase the antioxidant capacity in the body by protecting our cells from free radicals. Curcumin is a potent antioxidant with the ability to neutralize those free radicals. In addition, it also boosts the bodies own mechanism of antioxidant enzymes so you get two-for-one benefit.

There are more benefits of consuming turmeric, but suffice it to say that curcumin in turmeric has extremely beneficial anti-inflammatory and antioxidant effects. And because most chronic Western diseases are rooted in the inflammation of the cells, this Indian spice looks very promising.

Over the years since I've heard about turmeric - it's become a staple in my kitchen. I've learned how to best use it in my cooking and preparation of food to optimize its benefits. You'd be surprised to see black pepper as an ingredient to this sweet tea, and yes, that is absolutely necessary as it improves the bioavailability of the turmeric. Also, the addition of healthy fats like coconut oil and pastured butter enhances turmeric absorption.

To be completely truthful, it is not my favorite spice in my pantry. I've consumed it in different capacities: mixture of cinnamon, turmeric, and honey; added to soups, stews, and in meats but by far my favorite method of consuming this pungent spice has been this Turmeric Tea. There are many recipes floating on the web labeled Turmeric Tea, Golden Milk, or Anti-Inflammatory drink and over the years, I have somewhat developed my own version of this tea. It is so incredibly warm and comforting with a touch of creaminess and sweetness. The addition of gelatin makes this an incredibly filling and nourishing, mid-afternoon snack that will not result in a blood sugar crash. You may use fresh turmeric or ginger, but I do prefer this more convenient version. Also, you may swap the cow's milk with coconut or almond milk. I've tried all three varieties and they are all delicious.

As with everything else on this site, do your own research and consult a doctor if you are concerned about safety of turmeric use, especially during pregnancy.

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Homemade Avocado Oil Mayonnaise

This 5-minute Homemade Avocado Oil Mayonnaise recipe is made with just 4 simple ingredients, blended directly in a jar (which means very little cleanup!). This avocado mayo recipe thick, smooth, and tastes far better than any store-bought version.

mayonnaise with eggs with lemon juice and parsley on the side

Looking for more healthy condiments?
Check out dairy-free ranch seasoning, Greek yogurt ranch recipe, and Ladolemono dessing.

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Recipe Overview

Prep and Cook Time: 5 minutes to prep and 5 minutes to blend
Cooking Method: No-Cook
Dietary Info: Keto, Paleo, Whole30, Ancestral diet
Tools Needed: wide-mouth mason jar, immersion blender (stick blender)
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Avocado Mayo Recipe

Love it or hate it - we all need a good mayo in our lives. It's the backbone of so many spreads, dips, and dressings. Looking at you healthy Caesar dressing! Not to mention it adds a nice creaminess to dishes like chicken potato casserole and Olivier salad.

But not all mayo is created equal. Using mayonnaise made with rancid seed oil takes the fun out of enjoying a good potato salad - am I right?

But this avocado oil mayo recipe is everything: creamy, rich, and made with whole eggs (so no leftover egg whites sitting in your fridge!).

I love how it comes together in a pint-size mason jar with just four simple ingredients - a whole egg, avocado oil, lemon juice, and a pinch of salt. Feel free to double or triple the recipe so you're set for the week!

Ingredients for Avocado Oil Mayonnaise

Avocado oil: Refined avocado oil is ideal for its neutral flavor and high smoke point, but extra-virgin works well too. If you want a mayo with a rich flavor, use olive oil (but I wouldn't cook with it).
Egg: For this raw mayonnaise, opt for fresh, high-quality eggs from pastured or free-range hens, ideally from your local farmer's market.
Mustard: Dijon mustard or ground mustard works.
Acid: Any kind of vinegar like white wine vinegar or apple cider vinegar works great. You can use fresh lemon juice or lime juice if you're using mayo in Mexican or Asian-inspired recipes. But you want a little acidity in the mayo to balance out the richness and help stabilize the emulsification.
Salt: Unrefined real sea salt is best. I would use fine or kosher grain but avoid flakes or large salt.

graphic of fork and spoon connected in a plant.

Health Benefits of Mayonnaise

You may be surprised to learn that mayonnaise can actually be a health food. If made with quality ingredients like avocado oil, backyard eggs, and mineral-rich sea salt, it's a wholesome staple that should be in ample supply in a real food kitchen. Homemade mayo is a game changer - free from the seed oils lurking in storebought versions.

How to Make Avocado Oil Mayo Recipe

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1. Avocado oil

Pour oil into a pint-size, wide-mouth mason jar up to the 1-cup mark.

Step 2. Remaining ingredients

Add room-temperature whole egg, Dijon mustard, apple cider vinegar or lemon juice, and sea salt.

Step 3. Blend slowly

Place your immersion blender into the jar and press firmly against the bottom of the jar. Turn it on, keeping it pressed against the bottom of the jar. Blend for 10 seconds; you should start seeing the mayonnaise thicken and emulsify.

immersion blender set in mason jar and blending mayo.

Step 4. Emulsify

Slowly raise the immersion blender to incorporate the rest of the oil into the mayonnaise. Raise the blender up and down as you emulsify and blend all ingredients thoroughly. Scrape off the mayo between the blades and close the jar.

Helpful Tips

Start with a room-temperature egg. To bring it to room temperature from the refrigerator, run it under warm (but not hot) water for a few minutes. But to be honest, I've had successful mayo with chilled eggs with no problem at all!
Use an immersion blender. Also known as a stick blender, and it’s a game-changer! While a regular blender or food processor works, it creates more dishes to clean. Plus, an immersion blender makes it easy for the oil and eggs to emulsify as you raise it slowly, allowing the air bubbles to slowly capture the oil.
Use a wide-mouth mason jar for easy blending and fridge storage. Regular jars don't fit immersion blenders. Some mason jars have measurements on the sides which makes this recipe even easier (no measuring cup needed).

Troubleshooting

Mayo splits? Also known as oil seizing, you can salvage it by using the broken mixture as the oil for a new batch. Start with a fresh egg and slowly blend with an immersion blender, gently lifting it ½ inch at a time to incorporate the oil gradually. In the future, you can pour the oil in slowly in a thin stream to ensure a smooth emulsion. (Note: I've only had to do this a few times in the beginning and have since used my method of adding everything to a jar and going for it!).
Mayo too thin? If your mayo is too thin, slowly add in more oil or start with a fresh egg yolk and gradually incorporate the thin mayo to rebuild the emulsion. Trust the process - add more oil and keep blending.

Essential Avocado Mayo Recipe Tools

Here's what you'll need to make this avocado oil mayo recipe:

Immersion Blender (Stick Blender): This tool is such a helpful tool - making the blending process quick and easy with minimal mess. It helps emulsify all ingredients without extra dishes.
Wide-Mouth Mason Jar: Ideal for blending directly in the jar, this pint-size jar is the perfect size for this recipe and goes straight to fridge after mixing.
Large Weck Jar: I use this jar if I need to meal prep (just 3x the recipe!) a lot of avocado oil mayonnaise for multiple uses.

Serving Suggestions

This homemade mayo with avocado oil puts other mayo recipes to shame. Use this wherever you would mayonnaise like sandwiches, wraps, salad dressings - this popular condiment has no shortage of uses. This homemade mayo also works great in dips like this gluten free spinach artichoke dip.

Adding mayo to any savory dish is an easy way to add flavor and heart-healthy fats. Here are some ideas to get your creative culinary juices going.

Main dish: Salmon poke bowl, baked salmon and mayo, chicken potato casserole, and Cajun fish tacos all have mayonnaise as an essential ingredient.

Condiments: Sriracha mayo sauce, Caesar salad dressing, and simple house dressing all use mayo as a base.

Frequently Asked Questions

How long does avocado oil mayonnaise last and can I freeze mayo?

Generally, mayonnaise has a fairly long shelf life. It's safe to store mayonnaise in the refrigerator for up to 2 weeks in an airtight container. You can extend shelf life by using apple cider vinegar instead of lemon juice. However, I don't recommend freezing mayo as the texture can change once thawed.

Why does my avocado oil mayo sometimes separate?

This can happen if the oil is added too quickly or the ingredients are at different temperatures. To prevent this, ensure all ingredients are at room temperature and add the oil slowly while mixing well.

What is the best avocado oil to use for mayonnaise?

We love and use Chosen Foods avocado oil regularly in making our mayonnaise. Their avocado oil has not been cut with cheaper oils (as is common with oils) and it is of superb quality. Use refined avocado oil to achieve that creamy mayo.

Looking for more related recipes? Here are some ideas:

Did you make this homemade mayo with avocado oil? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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5 from 7 votes

Homemade Avocado Oil Mayonnaise

This 5-minute Homemade Avocado Oil Mayonnaise comes together with only 4 simple ingredients and made directly in a jar to conveniently store in the refrigerator.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Keyword: avocado mayo recipe, avocado oil mao recipe, avocado oil mayonnaise, homemade mayonnaise

Servings: servings

Calories: 83kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

1 cup avocado oil
1 egg at room temperature
1 tablespoon lemon juice or apple cider vinegar
2 teaspoons Dijon mustard
1 ½ teaspoons sea salt

Instructions

Measure out one cup of avocado oil into a pint-size mason jar.
Add the rest of the ingredients to the oil including whole egg, mustard, lemon juice, and aslt.
Place the immersion blender firmly against the bottom of the jar. Turn on and blend for 10 seconds until the oil on the bottom is thickened and emulsified.
Slowly raise the immersion blender to incorporate the rest of the oil into the mayonnaise. Raise the blender up and down as you emulsify and blend all ingredients thoroughly.
Scrape off the mayonnaise stuck between the blades of the blender. Close the jar and store in the refrigerator.

Notes

Makes approximately 1 ½ cups of homemade mayonnaise or 24 servings. One serving size is 1 tablespoon.

Storage: Store mayonnaise in an airtight container in the fridge for up to 2 weeks.

Helpful Tips:

Start with a room-temperature egg. To bring it to room temperature from the refrigerator, run it under warm (but not hot) water for a few minutes. But to be honest, I've had successful mayo with chilled eggs with no problem at all!

Use an immersion blender. Makes it easy for the oil and eggs to emulsify as you raise it slowly, allowing the air bubbles to slowly capture the oil.

Use a wide-mouth mason jar for easy blending and fridge storage. Regular jars don't fit immersion blenders. Some mason jars have measurements on the sides which makes this recipe even easier (no measuring cup needed).
Avoid split mayo. Also known as oil seizing, you can salvage it by using the broken mixture as the oil for a new batch. Start with a fresh egg and slowly blend with an immersion blender, gently lifting it ½ inch at a time to incorporate the oil gradually. In the future, you can pour the oil in slowly in a thin stream to ensure a smooth emulsion.

Nutrition

Easy Skillet Pizza Eggs

Pizza Eggs start with crispy pepperoni cooked in a skillet, then eggs are cooked in the pizza sauce and cheese. All the flavors of pizza, no crust, for a quick and satisfying breakfast.

Looking for more breakfast recipes? 
Check out crustless pizza, pulled pork breakfast, and breakfast quesadilla.

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💡Recipe Overview

Prep and Cook Time: 5 minutes to prep and 10 minutes to cook
Cooking Method: Stove-top
Dietary Info: Keto, Ancestral
Tools Needed: Cast iron skillet
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Pizza Eggs

Okay, let me just say - these pizza eggs are my kind of breakfast.

All the flavors of pizza - melty cheese, tomato-ey sauce, crispy pepperoni - without the crust stealing the spotlight. I cook the eggs right in the sauce (kinda like shakshuka but not really), so they’re creamy, flavorful, and absolutely not sad and dry like regular eggs.

It takes me about 20 minutes, the pepperoni fat does all the heavy lifting (no need for extra butter but if you do, I won't judge), and cleanup is basically nothing. And yes, I change it up depending on my mood - extra cheese, veggies like bell peppers, red onions, and sliced mushrooms, or whatever I’m craving that morning. Honestly, if breakfast ever needed a glow-up, this skillet is it.

Ingredients for Pizza Eggs

The ingredients for this easy breakfast are very straightforward: we'll start with rendering the fat from the pepperoni (that's the only fat we'll need), then add the pizza sauce (you can also use marinara or spaghetti sauce - no need to go out to purchase a jar since we're using so little). We can't have pizza eggs without the whole eggs, so in go the eggs, followed by the cheeses (mozzarella cheese and Parmesan cheese) and Italian seasoning (grab my Italian seasoning recipe here!).

Substitutions and Variations

Veggies - Try sauteeing bell peppers, red onions, or sliced mushrooms after crisping up the pepperoni. They soften quickly and add that classic "supreme pizza" flavor.
Breakfast Sausage - Swap the pepperoni for cooked sausage or cooked bacon. Either one gives the eggs a hearty backbone and makes it very satisfying.

Make it Ancestral

If you dare, swap the mozzarella with a good raw cheddar. It melts beautifully and brings that deeper, more complex flavor you only get from real, traditionally made cheese. Plus, raw dairy is a simple way to add more nutrient density to everyday meals without changing the recipe itself.

How to Make Pizza Eggs

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1. Crisp

Heat a cast-iron skillet over medium-high. Add the pepperoni and cook until crispy, flipping once. The fat that renders from the pepperoni is all you’ll need. Remove the pepperoni and leave the fat in the pan.

Step 2. Crack

Add the pizza sauce, then crack the eggs into the sauce, spacing them evenly. Cover the pan and cook until the whites are mostly set but still a little runny.

Step 3. Top

Sprinkle the eggs with shredded mozzarella, grated Parmesan, the cooked pepperoni, and Italian seasoning.

Step 4. Melt

Cover the pan for a minute or two until the cheese melts and the egg whites finish cooking.

Helpful Tips

Use the fat: The pepperoni fat doubles as your cooking oil—don’t drain it.
Keep it gentle: Low heat helps the eggs cook evenly without rubbery whites.
Melt smart: Add cheese right at the end to avoid overcooking.

Troubleshooting

Egg whites too runny? Cover the skillet longer or reduce the heat and let them gently finish cooking.
Cheese burns? Lower the heat before adding toppings and keep the lid on briefly.
Sauce splatters? Warm it over low heat to keep it from popping.

Product Highlight!

Cast Iron Skillet

A cast iron skillet crisps edges perfectly and keeps heat evenly, making it ideal for these pizza eggs.

Grab yours →

Serving Suggestions

Serve these pizza eggs straight from the skillet for a rustic feel, or scoop them onto fresh milled bread for a quick breakfast sandwich. They also pair well with a simple side salad, roasted potatoes, or fresh fruit to round out the meal.

A drizzle of hot sauce or a sprinkle of fresh basil is always a nice touch.

Frequently Asked Questions

How do I store and reheat pizza eggs?

Skillet pizza eggs are best enjoyed fresh but if you happen to have leftrover, transfer them to an airtight container for up to 2 days. These glass snap containers are perfect for leftovers. To reheat, transfer the pizza eggs to a small saucepan and warm over medium-high heat.

My eggs are watery - what went wrong?

If you're cooking vegetables, make sure the skillet isn’t too crowded and the vegetables are sautéed well first. Excess moisture from veggies can make the eggs soggy.

Looking for more skillet recipes? Here are some ideas:

Did you make this pizza eggs? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Pizza Eggs Skillet

Pizza Eggs start with crispy pepperoni cooked in a skillet, then eggs are cooked in the pizza sauce and cheese. All the flavors of pizza, no crust, for a quick and satisfying breakfast.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: pizza eggs

Servings: servings

Calories: 290kcal

Author: Anya @ Prepare & Nourish

Ingredients

10 slices pepperoni
4 eggs
¼ cup pizza sauce
½ teaspoon Italian seasoning
½ cup mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Instructions

Heat a cast iron skillet over medium-high heat. Add 10 slices pepperoni and cook until crispy, about 2-3 minutes per side. The rendered fat will stay in the pan - this is all the fat yo;ll need. Remove the pepperoni and set aside, leaving the fat in the pan.
Reduce heat to medium-low. Add ¼ cup pizza sauce to the skillet and warm it gently for 1-2 minutes, stirring occasionally.
Carefully crack 4 eggs directly into the sauce, spacing them evenly. Cover and cook until the whites are mostly set but are still slightly runny (about 4-5 minutes).
Sprinkle ½ cup mozzarella cheese, shredded, 2 tablespoons grated Parmesan cheese, crispy pepperoni, and ½ teaspoon Italian seasoning over the eggs. Cover for 1-2 minutes until the cheese melts and the egg whites finish cooking.

Notes

Storage: These are best enjoyed fresh but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a nonstick skillet over low heat until warmed through.

Helpful Tips:

Use the pepperoni fat: Leaving the rendered pepperoni fat in the pan ensures the eggs cook with rich flavor without adding extra oil.
Prevent sauce splatters: Lower the heat to low before adding the pizza sauce so it doesn't splash while warming.
Cheese timing: Add the cheese at the very end and cover for only a minute or two so it melts without overcooking the eggs.

Troubleshooting:

Egg whites too runny? Cover the skillet a little longer on low heat, or move the skillet off direct heat for a minute to finish cooking gently.

Nutrition

Marinated Mushroom Salad

Whatever your favorite - shiitake, white button, crimini - all mushrooms are loaded with essential vitamins and minerals. The different variety of mushrooms have been used for thousands of years by traditional Eastern medicine for their healing properties but it's not until just recently that the West has embraced mushrooms for their immune-boosting health benefits.

According to the USDA, mushrooms are loaded with Vitamins B, C and D and the mineral content is rather high as well containing selenium, zinc, potassium, iron, magnesium, phosphorus among others. What's more is that unlike many fruits and vegetables, most of these nutrients remain intact when cooked.

Considerable research has been done on the healing powers of exotic mushrooms, much unbeknownst to us. But here in the West, we are mostly familiar with the humble white button mushroom. Or baby bella. Or shiitakes. Or oyster mushrooms. Whatever your favorite shroom is (as long as it's legal) - you can dress it up with these simple ingredients found in most real-food kitchens.

And though most often than not, I do prefer white button's close cousin the Baby Bella because of it's stronger meatier taste, the white button when paired with the right ingredients, will not disappoint. This salad is a great example. I've made this before with white button mushrooms with much success as the tartness of the Apple Cider Vinegar and the kick of the garlic is a great addition. My favorite part about this salad is that not only is it a crowd pleaser but it's also easy on the wallet. White button mushrooms are undoubtedly the most economical mushrooms on the market so no need to prepare yourself for sticker shock, because let's be realistic...who wants to pay $35/per pound for a fungus you can't pronounce. But as I've already mentioned, baby bellas and shiitakes are great too. Obviously!

I love how easy this salad is. You just throw the ingredients in a bowl, combine everything well and then jar it. It keeps in the refrigerator for up to a week, possibly longer but we wouldn't know because we usually consume it within days. Most importantly, I love how nutritious and healthy this is.

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4.67 from 3 votes

Marinated Mushroom Salad

This mushroom salad is great for parties, whether it's at your house or a potluck elsewhere. It's a great crowd-pleaser, frugal to make, and can be prepared days in advance before the big day.

Prep Time30

Cook Time10

Total Time40

Servings: quart

Author: Anya @ Prepare & Nourish

Ingredients

24 oz mushrooms of choice Shiitake, white button, baby bella
enough water to cover mushrooms and cook
1 T Celtic sea salt
1 t peppercorns
5 garlic cloves sliced
¼ c. Apple Cider Vinegar
4 T olive oil
½ white onion sliced
2 sprigs fresh dill chopped (optional)

Instructions

Prepare mushrooms by rinsing them in cool water. Slice the mushrooms into ¼" pieces. Or if using baby shiitakes as in post, no need to slice them.
In a medium-sized pot, toss mushrooms and fill with water. Bring to boil. Reduce heat to medium-high and cook for 10 minutes.
Strain mushrooms in a colander and rinse with filtered water.
In a medium bowl, combine mushrooms, salt, peppercorns, bay leaves, sliced garlic, apple cider vinegar, lemon juice, olive oil and sliced onions. Mix well to incorporate all flavors. Can be consumed right away but it does become more flavorful after a few days.
Add chopped fresh dill.
Can be stored in refrigerator for up to one week.

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Homemade Yogurt

Have a tummy ache as a result of your pizza-and-donuts binging over the weekend? Have a cup of yogurt or Airan as we call it around here, and you'll be good in no time.

Forgot to protect your little one's face from sunburn? No worries, just slather some of the creamy white goodness and it will be gone by tomorrow.

Forgot to pick the kids up from school today? Sorry, you're on your own on that one.

Airan is pretty versatile and definately has many different uses in our house (except for picking the kids up from school) and I'm certain you will find it of great benefit to your family as well. Everything from smoothies to recovering from sunburn, this homemade yogurt is a superb remedy to keep in the refrigerator at all times.

We call homemade yogurt Airan but I realize that in Turkey that is a slightly different drink (yogurt and ice water blended together which is delicious too). Whatever the case, homemade is always superior to store bought and this item is a staple in our refrigerator. Not only does it provide beneficial live cultures in the form of probiotics, it is also great at marinating meat because of the high-enzyme content. We also enjoy making Tuzlook (savory spicy concoction) to use as dip for chicken and raw veggies or as a straight up drink.

Pour milk into a heavy-bottom pot and set at medium-high heat. Heat milk until it reaches 180°F (80 °C) using a candy thermometer. Watch that milk closely! {Note: I typically do Airan in 1-gallon batches)

While milk is heating, combine 1 tablespoon of sour cream and yogurt containing live cultures. Set aside while milk is being prepared.

When milk is heated to 180°F, quickly take it off the heat and place in a previously prepared ice bath in the sink. Alternatively, you can take the pot off the heat and simply wait for it to cool to 110°F.

Add your sour cream & yogurt starter to the cooled milk and give it a quick whisk.

Okay, this is where there's division in the 'crunchy' community. Some claim that keeping the yogurt warm for another 24 hours is beneficial for the live bacteria and is necessary for the yogurt to innoculate. I beg to differ. I have used this method many times before and it always turns out perfect. Pour into your container(s) and let stand in the warmest location of your kitchen for 12-24 hours. Some the yogurt in the dehydrator for 12 hours at 110°F. I've done both methods and prefer to avoid that extra step of placing it in the dehydrator. Both turned out great, though the one that was kept warm in the dehydrator was considerably more tart than my method.

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