Pumpkin Salad

2 Servings
Prep: 15 min. Bake: 35 min. + chilling
Ingredients
 1-3/4 cups cubed peeled pie pumpkin
 2 teaspoons canola oil
 1/4 teaspoon salt
 2 tablespoons sunflower kernels
 2 tablespoons finely chopped pecans
 2 tablespoons minced fresh cilantro
 2 tablespoons chopped red onion
 1/2 cup plain yogurt
 1 teaspoon ground cumin
 1/2 teaspoon grated fresh gingerroot
Directions
Place pumpkin cubes on a baking sheet. Brush with oil; sprinkle with salt. Bake at 375° for 35-40 minutes or until tender. Cool completely.
In a large bowl, combine the sunflower kernels, pecans, cilantro, onion and pumpkin. In a small bowl, combine the yogurt, cumin and ginger. Pour over pumpkin mixture; toss to coat. Cover and refrigerate until chilled. Yield: 2 servings.
Nutrition Facts: 3/4 cup (prepared with reduced-fat yogurt) equals 212 calories, 16 g fat (2 g saturated fat), 4 mg cholesterol, 376 mg sodium, 14 g carbohydrate, 3 g fiber, 7 g protein.

To Make Goat Milk Yogurt at Home

http://www.redwoodhill.com/recipes/to_make_goat_milk_yogurt_at_home.html

To Make Goat Milk Yogurt at Home

Start with fresh, unpasteurized, goat milk that has been produced in a sanitary manner. Heat milk to 108 degrees Fahrenheit. As a starter culture (good bacteria), you can either use our Redwood Hill Farm plain yogurt or a freeze-dried culture purchased from a health or natural food store. In addition, use yogurt from a new cup and use a clean spoon to add it to the milk. Use l Tablespoon per quart of milk or if using a freeze-dried culture, follow package directions.

After the culture has been added, you must incubate the milk at 104-108 degrees. To do this, you can use a home yogurt maker or devise something on your own. Some people use a heating pad wrapped around a jar, put it in the oven on low, or a jar in a crock-pot. What ever you use, experiment with water and a thermometer before you actually make the yogurt to be sure you can hold the milk at the required temperature. Incubate for 6-8 hours depending on your taste. When done incubating, chill the yogurt before eating being careful not to agitate or move the yogurt much until it is well chilled.

Goat milk will not get as thick as cow milk yogurt. In addition many cow yogurts add powdered milk to thicken the yogurt. We use a small amount of tapioca (natural from the cassava root) in our Redwood Hill Farm yogurt. You can use whatever suits you to thicken the yogurt or enjoy a yogurt drink.

MEYENBERG Goat Milk Yogurt

• 1 quart MEYENBERG Fresh Ultra-Pasteurized Goat Milk 
• …OR 1 quart reconstituted Powdered Goat Milk
• …OR 1 quart diluted Evaporated Goat Milk
• 3 Tbs. yogurt or 1 package dried yogurt culture*

Goat milk yogurt is known and used throughout the world.  Europeans especially enjoy it as a delicacy and benefit from its healthful features.

Note:  Goat milk yogurt is very thin, almost like kefir. For a thicker consistency, add 1 packet of unflavored gelatin dissolved in some of the scalded goat milk in step 1.  You may also substitute powdered Meyenberg Goat Milk instead of gelatin — add 1/3 cup of powdered milk when making 2 cups of yogurt or 2/3 cup of powdered milk when making one quart of yogurt. Yogurt thickens after being refrigerated.

Heat milk to scalding (180° F).  Let cool to 110° F (lukewarm).  [If using optional goat milk powder, blend some of the milk with the milk powder.  Then add this back to the rest of the milk.] Add yogurt or culture.  Pour yogurt mixture into jars or glasses or earthenware containers.  Cover jar with clear plastic wrap.  Place jars in large pan of warm water.  Maintain water at 100-120° F or set over pilot light on stove.  Cover with a towel.  Yogurt will take 5 hours to thicken.  (Dried yogurt culture takes longer.)  Refrigerate when thickened.  The addition of some honey or fresh fruit, nuts, or vanilla will offset the unfamiliar tartness.  As a dressing like mayonnaise, mix with lemon juice or vinegar and salad herbs.

*For our truly allergic customers, goat milk yogurt culture may be ordered from New England Cheesemaking Company, P.O. Box 85, Ashfield, MA 01330.