Yum Hey What's for Dinner Mom?: Curried Shrimp and Barley + Making Homemade Yogurt


Curried Shrimp and Barley + Making Homemade Yogurt

I love barley it might be my favorite whole grain. This recipe idea came from my husband who thought a friend was eating curried barley with shrimp in it. Turns out the friend was eating leftovers and NOT barley with shrimp but apparently it sounded so good to my husband he came home and told me about it. And apparently it sounded so good to me I put it on the menu this week. It was a great combination and the yogurt was a perfect topper. I took a yogurt making class last week at the Cooperative Extension Service and we used the last of it today. I have made yogurt in the past but I went to brush up on my skills. I will be making my own from now on because we have fresh milk from a local creamery and we are all about eating whatever the local farmers can produce.

Curried Shrimp and Barley

1 Tablespoon olive oil
1 green pepper chopped
1/ 2 onion chopped
2 1/2 cups water
1 16 oz can of diced tomatoes
1 tsp salt
1 tsp curry powder more to taste
1 1/2 cups pearled barley rinsed
1 pound 51-60 count cooked shrimp, peeled

heat the oil in a 2 qt dutch oven or sauce pan over medium heat
saute the onion and green pepper in the oil for 5-10 minutes
add the water, tomatoes, salt and curry powder
bring to a boil then add the barley, return to a boil
reduce heat, cover and simmer gently for 35-40 minutes
add the shrimp and simmer another 5 minutes

This tastes great topped with plain yogurt! Making your own is easier than you think, cheaper than store bought and tastes so good.

Easy Homemade Yogurt

You will need the following
1) Double boiler that holds at least 5 cups
2)instant read thermometer with a range of 100 degrees Fahrenheit to 300 degrees Fahrenheit.
3) A container for yogurt that holds at least 5 cups this can be glass, crockery, food-grade plastic or stainless steel **it should be clean and kept hot until yogurt is poured in** Simply wash it well, rinse it well and fill with boiling water
4) A large spoon, large bowl, and aluminum foil or plastic wrap to cover yogurt containers if they don't have lids
5) An incubator to maintain a constant temperature of 108 degrees Fahrenheit to 112 degrees Fahrenheit when incubating yogurt-incubators listed below

This recipe makes about 5 cups. Yogurt can be stored in the refrigerator for about 21 days

1 quart milk whole, lowfat or skim
Nonfat dry milk powder -- use 1/3 cup powder when using whole or lowfat milk, or use 2/3 cup powder when using skim
1/4 cup plain commercial yogurt with live cultures

place cold, pasteurized milk in top of a double boiler and stir in nonfat dry milk powder
heat milk to 200 degrees Fahrenheit, stirring gently and hold for 10 minutes, reduce or turn off heat Don't boil
place top of double boiler in cold water to cool milk rapidly to 112 degrees Fahrenheit to 115 degrees Fahrenheit
watch the temperature carefully it will fall rapidly once it reaches 125 degrees Fahrenheit
remove pan from cold water
remove one cup of the warm milk and blend it with the commercial yogurt with live cultures
add this back to the rest of the warm milk. Temperature should now be 110 degrees Fahrenheit to 112 degrees Fahrenheit
pour immediately into the clean hot container(s), cover and place in prepared incubator
Incubate about 4 to 7 hours
yogurt should be set after 4-7, if it is not thick enough let it sit a bit longer and check again
when it is to your liking pop it into the refrigerator
--Incubation Methods--
1)To incubate a small amount of yogurt pour the yogurt mixture into a wide-mouth thermos and cover with a tight lid. When the yogurt is ready, loosen the thermos lid before storing it in the refrigerator so the yogurt can cool rapidly.
2)Set filled container(s) of yogurt on a towel-covered heating pad set on medium heat in a sheltered corner on a kitchen counter. Cover the jars with several towels. Keep drafts away **my preferred method**
3)fill a cooler with the water from the double boiler, shut the lid while working on yogurt, when yogurt is ready check the temperature of the water if it needs cooling add some cold water and stir, set your sealed jars in the water and shut the lid**this is another good method I have tried**

Peace and Love,


  1. That shrimp and barley sounds so good and the yogurt LOOKS so good! I've never had homemade yogurt, only cheese- I bet the quality is just so much better than store-bought!

  2. Great idea, Laura. I look forward to making a version of this myself!

  3. funny since you were the inspiration Peter :)

  4. Hmmm...interesting. I haven't cooked much with barley before and I hear it's pretty good. But I love shrimp. Nice job.

    Nice job on the homemade yogurt.

  5. Seriously...where do you find the time? I want to make yogurt...and cheese...and good meals. I'm jealous!


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