In a large bowl, combine 1 cup of Plain Bellwether Farms Yogurt, 2 tablespoons of lemon juice, 2 cloves of grated garlic, 2 teaspoons of smoked paprika, 1 teaspoon of onion powder, 2 teaspoons of cumin, 1/2 teaspoon of cayenne, 2 teaspoons of salt, and 1 teaspoon of pepper until well mixed.
Add the 2 pounds of chicken thighs, cut into bite-sized cubes, to the yogurt and spice mixture. Mix the chicken thoroughly to coat it.
Cover the bowl with plastic wrap and marinate the chicken in the fridge for 2 hours or overnight. When you are ready to grill, soak bamboo skewers in water for 20 minutes to prevent them from burning on the grill.
Remove the marinated chicken from the bowl, but do not pat it dry.
Skewer the chicken pieces onto bamboo skewers.
Grill the chicken skewers for 6-8 minutes on each side, or until the chicken is fully cooked and has a nice grilled char. Garnish the grilled chicken skewers with parsley before serving.
- Preheat the oven to 350 degrees.
- Butter 4 ramekins.
- Separate the eggs and beat the egg whites until soft peaks form. In a separate bowl, beat the egg yolks with the sugar until thick and pale.
- Add the flour, yogurt, lemon zest, and lemon juice and beat until it’s like a cream-like consistency.
- Gently fold the egg whites into the yogurt mixture and pour into the ramekins.
- Bake for 40 to 45 minutes, until the top is lightly browned.
Be sure to keep an eye on them during the last 5-10 minutes to make sure it doesn’t brown too much.
Take out and let it cool.
Top with desired fruits and enjoy!
Into a food processor, combine 1/2 cup of Bellwether Farms Plain Yogurt, 1 tbsp of olive oil, ¼ cup of grated parmesan reggiano cheese, the juice and zest of 1 lemon, 1 tbsp of Dijon mustard, 2 anchovy fillets, and 1 garlic clove.
Blend until smooth.
Taste before seasoning with sea salt and cracked black pepper, then pulse again.
Refrigerate the dressing until it is time to serve.
This dressing will keep in the refrigerator for 5 days.
Crudites for serving: carrot sticks, sliced radishes, celery, cucumber spears, mini bell peppers, etc.
Add Bellwether Farms A2 Organic Whole Milk Yogurt, herbs, capers, and garlic to a food processor.
Using a microplane, zest 1 whole lemon into the food processor.
Cut in half, and juice the lemon directly into the food processor.
Blend until the dressing is well combined. If it is too thick for your liking, drizzle in extra-virgin olive oil to loosen the dip up.
Season with salt and pepper, and blend once again.
Serve right away for a dressing consistency, or thicken by refrigerating for a few hours for a creamier dip.
When ready to serve, simply spoon out the dip into a bowl for serving. Add raw vegetables for a crudite platter and enjoy!
Our creamy sheep milk yogurt makes this cake extra tender and moist. Our organic cow yogurt can be substituted with equally delicious results. Serve it for breakfast with coffee or tea or as a dessert with a sprinkle of powdered sugar. It’s even better made a day ahead!
Makes 1 large Bundt cake or 2- 5″x 9″ loaf pans. Serves 10
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 1/2 teaspoons allspice
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup Bellwether Farms Plain Sheep Milk Yogurt or Bellwether Farms Plain Cow Milk Yogurt
1 cup chopped toasted walnuts
1 cup fresh cranberries; pulse in a food processor 10 times. Some will remain whole and that is ok. (Dried cranberries can be substituted)
Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan or 2 loaf pans. Whisk dry ingredients in medium bowl to blend. Using electric mixer and a large bowl, beat butter until smooth, add both sugars and cream until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then yogurt. Add dry ingredients; beat just until blended. Fold in walnuts and cranberries. Transfer batter to prepared Bundt pan.
Bake cake about 1 hour 20 minutes, until tester inserted near center comes out clean. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
A tea cake for any time of day, this easy recipe sparkles with fresh orange and Bellwether Farms creamy, tangy Sheep Yogurt.
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup Plain Bellwether Farms Sheep Milk Yogurt
1 cup sugar
3 large eggs
2 teaspoons grated orange zest (from 1 large orange)
½ teaspoon orange or vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed orange juice
1/3 cup sugar
Preheat oven to 350 degrees. Line the bottom of a standard 9x5x2½” loaf pan with parchment paper then grease and flour well to prevent sticking
In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the Plain Sheep Yogurt, sugar, eggs, orange zest and extract. Slowly mix the dry ingredients into the wet ingredients. Stir the vegetable oil into the batter, incorporating well. Pour the batter into the prepared pan and bake 50 -60 minutes or until a cake tester inserted in the center of the loaf comes out clean.
In a small saucepan, cook the orange juice and remaining 1/3 cup sugar until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Place the pan on a cooling rack over a sheet pan. While the cake is still warm, pour the orange-sugar mixture slowly over the cake allowing it to soak in. Remove from pan when cool. Serve with dollop of yogurt on the side
Note: Substitute lemon zest and juice, or add a handful of dried cranberries.
Easy and elegant, any time of year with your favorite fruit and berries in season.
Makes 4 Parfaits
2 cups Bellwether Farms Plain Sheep Milk Yogurt or Bellwether Farms Plain Cow Milk Yogurt
2 cups your favorite granola
2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced
4 tablespoons honey
Line up 4 parfait, white wine, or other tall glasses.
Spoon 2 tablespoons of yogurt into each glass and smooth surface.
Spoon 2 tablespoons of granola overtop and smooth surface.
Spoon 2 tablespoons of fruit overtop and smooth surface.
Repeat the process, adding a bit of honey here and there, to taste.