Monday, November 23, 2009

Missing a lot!

Wow! Haven't been on in a while and everyone writes, so I am sorry if I haven't read your blog for a bit. Just wanted to let everyone know that I am living at a friends and am unable to get online as much.
So, Happy Thanksgiving to all and hoping to get on this coming Friday!
Turkey day, here we come!!!

Tuesday, November 10, 2009

Easy Yogurt Making

Making yogurt at home is rewarding, taste great and doesn’t have the chemicals that the store brands have!!!

(if you are using a yogurt machine check out this post: http://domesticatedengineer.blogspot.com/2009/01/yogurt-making.html)

Yogurt
If using store bought milk follow the instructions on a package of Yogurmet starter, it does make great yogurt.

If using powered milk, here is the recipe:

1 1/3 cup Maple Island Powered Milk (or the brand of powered milk you use to make 1 quart of milk, plus 1-2 tablespoons extra of the powered milk.)

1 quart warm water (108˚-112˚)

1 package yogurt starter (Yogurmet is a good brand)

Mix well.

Put milk mixture into 4 half-pint canning jars (that have been sterilized) and set in a 3 quart pan with lid on.

Fill the pan with warm water (110˚) up to the rim of the canning jars, (DO NOT let water get into the jars.)

Check the consistency every ½ hour or so to make sure it is setting and that the water stays warm. The yogurt usually sets about 4 hours. After the yogurt is set, take out of pan put in the refrigerator, to stop incubation. Keep cold. As you get ready to serve the yogurt, you can add fresh fruit, nuts, etc.

Step 1

In simple yogurt making, make sure you have the items needed. Sterilzed jars and lids, 3 quart pan, powered milk and plain yogurt (kind without gelatin, I like Dannon brand best).

Step 2
Into sterilzed pint sized jars add 1 quart warm (105-110 degress) milk, that has 3-4 tablespoons plain yogurt,added.. Put into pan with warm water up to the lids of jars. Put lid on pan.

Step 3

Check temperature every 1/2 hour and make sure it stays at about 110 degress. You might have to empty the water and replace with warm water. Check to see when the yogurt has set and then it is ready to put in the refri. Don't let it get curdled.

finished product.

This keeps for about 2 weeks.

That’s it, now you have homemade yogurt without sugar or chemicals!
I like to add fresh fruit and some yogurt to a bowl and enjoy.
Can make smoothies or can bake with this yogurt. You can add sugar or honey to sweeten if you want.
You do save money from buying different brands and you know what it is make from and you will have some on hand when you need it.
We really enjoy this yogurt better.

Comments that I received when this was on my facebook:

Feb 18,2009 from Elizabeth

Thank you for telling me about this on your blog. (I have JUST joined facebook and am still blundering my way around) Do you think that one could make yoghurt by simply using commercial yoghurt as the starter? How much yoghurt starter (by volume or weight) is in a package of yoghurt starter?
Of course, I'm not in a position to try this until the weather gets warmer. Our kitchen is around 15C - not exactly conducive to yoghurt making....

Feb 19,2009 Glenda’s answer:

Hi Elizabeth,
Yes you can make yogurt by using commerical starter or from a yogurt that is plain and no gelatin in it.
The packet of yogurmet (brand name) is 5 g of powered freeze-dried yogurt starter each. There are 3 packets per box. Each packet makes 1 quart of yogurt.
If you use store bought yogurt use 3-4 tablespoons to a batch (1 quart) of yogurt. I have used Dannon plain, because it is the only brand I have found without gelatin. The gelatin in yogurt doesn't make the yogurt set.
Do you have a gas or electric oven? If gas, you can pretty much make the yogurt year round, from the heat in the pilot light. If electric turn on the oven to 100 degrees F and then turn off and you can have it warm enough to make yogurt that way. Let me know what you think.

Feb 19, 2009 from Elizabeth

Thank you, Glenda! There are at least a couple of different brands of plain yoghurt (sans gelatine) that we can buy. Astro is the most common (also the most expensive). Alas, no gas oven here. We do have an electric oven that I use in winter for bread dough rising (light turned on).

But I just had a thought. Apparently, some people have rigged up electric lights in picnic coolers to create proofing boxes. Maybe we should try something like that. I'll let you know if we try to do this before summer.

Feb 19,2009 Glenda’s answer: sounds great, hope that will work.

Feb 22,2009 from Elizabeth

It worked! It worked!! This is so cool. Thank you for posting about it, Glenda.

We tried it with 1/2 liter of milk and 2 Tbsp of plain yoghurt "Phoenicia" brand. Followed method on a YouTube video - scalding milk then bringing temperature down to 100F (candy thermometers are very handy) stirred the yoghurt in and after only 3 hours in a 100F oven, we have yoghurt!! It's not quite acidic enough for our taste but I know we'll be able to tweak it til it's to our taste.
Thanks again!

Now you now how to make yogurt!!! Enjoy!

Monday, November 9, 2009

Sourdough Half and Half Bread

Sourdough Half & Half Bread
By Rita Davenport

2/3 cup powder milk
2 cups warm water
1 package active dry yeast
3 cups whole wheat flour
3-4 cups all-purpose flour
¾ cup starter
¼ cup molasses
1 tablespoon salt
3 tablespoons butter, softened
1 teaspoon baking soda

In a large bowl, combine milk powder and water. Stir in yeast. Set aside to soften 5 minutes. Stir until yeast dissolves. Stir in whole-wheat flour, 1 cup all-purpose flour and sourdough starter. Beat until thoroughly combined. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size. Stir down dough. Stir in molasses, salt and butter; set aside. Add baking soda to 1 cup remaining flour. Stir into whole-wheat mixture. Gradually stir in enough remaining all-purpose flour to form a medium-stiff dough. Turn out onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes or until smooth and elastic. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place fee from drafts. Let rise 1 to 2 hours or until doubled in size. Generously grease two 9”x5” loaf pans; set aside. Punch down dough. Shape into 2 loaves and place in prepared pans. Cover with a cloth and set in a warm place free from drafts. Let rise about 2 hours or until doubled in size. Preheat oven to 375˚. Bake 45 minutes or until loaves sound hollow when tapped with your fingers. After 30 minutes, if loaves are golden brown, cover with a tent of foil to prevent further browning. Turn out of pans. Cool top side up on a rack. Makes 2 loaves. *Glenda’s note: I use only 1 teaspoon salt instead of 1 tablespoon. Also I make into 2 round loaves and bake on cookie sheet that has been greased with cornmeal sprinkled on.

Friday, November 6, 2009

Peanut Butter Fudge

RECIPE BACKSTORY
We have always like peanut butter fudge and my grandmother made the best. She sent (back in 1970) me her recipe and in it, she wrote to add enough canned milk to make the mix good and runny. This is where I never could get it right. So, when peanut butter chips came out I made mine like the chocolate fudge from the marshmallow creme jar, but add extra peanut butter. And now we have pb fudge for Christmas every year, since 1991. Also put on my other blog: http://mymomsfilebox.blogspot.com/2009/11/peanut-butter-divinity.html, the recipes of my mom's and grandmother's recipes.


INGREDIENTS
3 cups sugar
3/4 butter
2/3 cup canned evaporated milk
1 package (10 ounces) peanut butter chips, Resses' brand
3 tablespoons peanut butter, creamy kind
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla
DIRECTIONS
Stir together butter, sugar, and milk in heavy 3 quart saucepan.
Bring to full boil stirring constantly.
Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in peanut butter and peanut butter chips until melted.
Add marshmallow creme and vanilla and mix until well blended.
Pour into greased with butter pan, 9"x13".
Cool at room temperture, cut into squares.
Makes about 3 pounds of candy.

Thursday, November 5, 2009

Sourdough Sam's - donut's


Ok, here it is the best donuts, I have ever made! This recipe comes from my Sourdough Cookbook, by Don and Myrtle Holm. I have been making these since the 80's.. Enjoy!!!!

Sourdough Sam's
1/2 cup sourdough stater
1/2 cup sugar
2 tablespoons oil
2 cups flour
1 teaspoon baking power
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 egg yolks or 1 whole egg
1/3 cup buttermilk
Sift dry ingredients, stir into liquid, roll out, and cut, with donut cutter. Then heat some oil to 390 degrees and fry. Makes 17 donuts and holes. Dust with granulated sugar or a mixture of cinnamon and sugar, or powered sugar in a paper bag.