Homemade green tea yoghurt using matcha powder. R E C I P E 1litre of UHT (long life milk), either full fat, low fat or skim milk 1 tbsp of good quality fresh plain yoghurt as the starter (or powdered culture from a health food shop etc) 1-2 tablespoons of milk powder (full cream) 1 tbsp green tea matcha (or to taste - it has quite a strong taste so you may find that you don't need that much at all) In a saucepan, heat the UHT milk to 43 degrees C and check with a thermometer. Because UHT milk is used, there is no need to heat it to a higher degree C to boil (usually 82 degrees C and then cooled to 43 degrees C) as with fresh milk. Remove from heat and pour a small quantity of the heated milk into a pre-cleaned and sanitised (rinsed with very hot water) wide thermos (or Yogotherm or any other heat retaining insulated container) with the yoghurt starter and mix well. Gradually add the remaining milk and milk powder and stir. Allow to sit undisturbed in a warm area for 8 hours or so until a firm curd with desired acidity is formed. Add the green tea powder last once the mixture has turned into yoghurt and stir well. Experiment with how much powder is required. Of course, other flavours can be added at this stage (but not before or during the incubation process). Refrigerate immmediately for at least 3 hours before eating!

At the 2nd Middlesex County Courthouse.I should mention I had my lunch after seeing this courthouse in the parking lot.I packed a cooler with tortillas,spicy brown mustard,green pepper sauce,pepper,turkey,Old Bay,2 golden delicious apples,unsalted in the shell peanuts and my habanero sauce. Made my lunch right there in my truck and used up the rest of my habanero sauce from Alana and Rick.Drank water from my thermos. Still trying to save money and eat healthier.