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Heat the fresh milk at 180 to 190 degrees, or to the point that it’s steaming and beginning to form bubbles. The heat alters the milk’s whey proteins and helps create a finer, denser consistency.

Let the milk cool to around 115 to 120 degrees, somewhere between very warm and hot. For each quart of milk, stir in two tablespoons of yogurt, either store-bought or from your last batch, thinning it first with a little of the milk.

Then put the milk in a warm jar or container or an insulated bottle, cover it, and keep the milk still and warm until it sets, usually in about four hours. I simply swaddle my quart jar in several kitchen towels. You can also put the container in an oven with the light bulb on.

Once the yogurt sets, refrigerate it to firm its structure and slow the continuing acid production. To make a thick Greek-style yogurt, spoon it into a fine-mesh strainer or colander lined with cheesecloth, and let the whey and its lactic acid drain into a bowl for several hours. (Don’t discard the whey, whose yellow-green tint comes from riboflavin. It makes a refreshing cool drink, touched up with a little sugar or salt.)

Put everything
except the Oregano into a pot ( It's best to use a stainless, cast
or coated pan because the vinegar may discolor some cookwear).

If there is
not enough liquid to cover, add more-----1 part vinegar to 2 parts
water---bring to a boil and simmer for a few minutes.

Turn off the
stove, add the oregano, put a lid on it and let it cool.

Orange Tuna Shake

OK you muscle maniacs, it's time to buckle down and try your first tuna shake. Sounds gross doesn't it? Don't knock it untill you've tried it. If your trying to lean out pronto this simple and cheap concoction is just the ticket.

2 cans drained Tuna.

2 cups orange juice.



Add one can of tuna to blender with the O.J.

Pulse the O.J. and tuna at low speed for about 15 secs.

After the first can is in liqiud state add the second can and pulse for another 15 secs.

Increase speed to liquify and blend about 45 secs.

Serve in your favorite beverage container and enjoy!

Ingredients:



• Whey Protein Powder
• Natural Peanut Butter
• Oats
• Milk

1. Get Bowl

2. Add 3.5 cups of whole oats

3. Add 5 scoops Whey Protein Powder

4. Add 4 tablespoons of natural peanut butter

5. Add 1 cup milk

6. Mix it all together! It gets a little messy, so don’t be scared to dig in.

7. Important! Spray Pam on a separate plate.

8. Place contents on plate and play with it until it forms a rectangle shape.

9. Cut into 4 equal bars

10. Refrigerate for at least a few hours, and enjoy.

Voila.

Nutritional Information for one protein bar:

Total Calories: 530

Protein: 45 grams

Carbs: 57 grams

Fat: 14.5 grams

Chalkboard paint is easily purchased at any hardware store. But it's only available in black or green. This recipe allows you to create the paint in any color you please:

3 teaspoons acrylic paint (color of choice)

1 1/2 teaspoons glazing medium (water-based)

1/2 teaspoon powder tile grout

Mix all ingredients together, blending very well. Make only as much as you need, as it does not store well...

• 4 cups water
• 
  1 bundle Japanese somen noodles (about 2 1/2 ounces), broken in half
• 
  16 medium shrimp, in their shells
• 
  4 large leaves red-leaf or Boston lettuce, torn lengthwise in half and central ribs removed
• 
  1 large carrot, shredded
• 
  1 cup bean sprouts
• 
  1/2 cup fresh mint leaves
• 
  1/2 cup fresh cilantro leaves
• 
  16 chives
• 
  Eight 12-inch round sheets rice paper




Lay a damp dish towel in front of you and have a large bowl of hot water (115  to 120 degrees F) at hand. Dip 1 sheet of rice paper into the hot water, being sure to immerse it completely. It will immediately become pliable. Quickly remove it
and place on the towel.





 





Place a piece of lettuce along the bottom edge of the rice sheet about 2 inches from the edge. Top the lettuce with one-eighth of the cooked noodles, carrots, sprouts, mint, cilantro, and chives, then with 4 shrimp halves.





 





 





Fold the sides of the rice paper over the filling, and then roll up tightly into a neat cylinder. Set seam side down on a large platter and cover with a damp towel to keep moist. Repeat with the remaining rice paper and filling ingredients.





To serve, cut each roll crosswise into 4 even pieces. Serve immediately or the rice paper will toughen up.