Milk and yogurt

Oat milk

By Dieter

200g Haferflocken

4T maple syrup

pinch Salz

2T Sunflower Oil

750ml Wasser

Plus spices: cinnamon, nutmeg, etc.

• Blend in blender. The milk is done, store in the fridge. 

Total: 800ml, 28g protein

Mango yogurt

By Dieter

1 mango (cut into pieces) / Mango (kleingeschnitten)

2T protein powder (we use a mixture of pea, rice, and hemp protein) / Eiweisspulver

2T sunflower oil / Sonnenblumenöl

1T lime juice / Limettensaft

2T sugar / Zucker

3T yogurt with live cultures / Jogurt mit lebenden Kulturen

Optional, depending on consistency: 6T water / Wasser

• Mix all ingredients in a blender

General instructions for finishing the yogurt

• Warm the oven so that it gets to 40C (if it is warm outside, you can put the containers outside)
• Use sealable glass containers and place them in the oven to get warmed up
• Let the pot cool to about 40C and then pour the pot contents into the containers
• Keep the containers in the warm oven for 24 hours (turn the oven on every so often to keep the temperature around 40C)
• VARIATIONS: replace sunflower oil with coconut butter and the yogurt will taste like a piña colada

High protein milk

By Dieter

600ml water / Wasser

6T protein powder (we use a mixture of pea, rice, and hemp protein) / Eiweisspulver

4T cocoa powder / Kakao-Pulver

pinch of salt / Prise Salz

1T vanilla / Vanille

1T cinnamon / Zimt

2T almond butter / Mandelmus

5T maple syrup / Ahornsirup

Do this...

• Mix all ingredients in a blender for ~45 secs
• Alle Zutaten im Mixer für ~45 Sekunden vermischen

Or this...

• Mix all ingredients in a pot and boil for 5 min
• Alle Zutaten im Topf und für 5 min kochen

Has 10g of protein per 100ml of water - with the additional volume of the other ingredients it comes down to about 7g of protein per 100ml of milk.

Thingys

By Corina

¼C Soy Margarine (Willow Run or Earth Balance are the best)
1C Maple Syrup
¼C Cocoa powder (or melted Trader Joe's chocolate chips)
1C Peanut butter (and/or Almond butter)
1t Vanilla
1T Cinnamon
1C Shredded Wheat (crushed)

• Melt the soy margarine and add maple syrup (burner on high). Boil while stirring for about 5 minutes until goo drips from spoon in a solid line.

• Turn burner down or off; stir in cocoa powder, cinnamon, vanilla, and peanut butter. Mix until smooth.

• Crush shredded wheat and stir into mixture until evenly distributed.

• Drop by spoonfuls onto plates and put in refrigerator (this will harden them and keep from melting again).

Soy-free, gluten-free version: instead of shredded wheat, use Nature's Path Organic Corn Flakes (fruit juice sweetened); instead of soy margarine, use Earth Balance Soy-Free buttery spread.