Make it yourself Yogurt (the instructions are very detailed and aren't half as hard as it looks!!)
2 cups non-fat dry milk in water to make 3 cups total
5 cups whole milk
2 Tbs. Starter (plain yogurt, must say that it has live/active cultures, I used mountain high brand and I have heard dannon is good to.)
Avoid yogurt that is heat treated to increase shelf life. The process kills bacteria that are healthful to the human digestive tract and also renders it useless as a starter.
In this recipes, we will heat treat the milk, but for a different reason. At 180 degrees for 20 minutes, milk protein becomes stable, producing a more firm bodied yogurt. It also improves the taste and no helpful bacteria are killed because the starter isn't added until the milk has cooled.
Begin by placing two super clean quart size canning jars in the refrigerator. Now combine the drymilk, water and milk in a large saucepan and heat the milk at a fairly high temperature. The milk should be stirred constantly, but not necessarily with a spoon. A steel spatula for turning pancakes works best. Keep running the falt edge over the bottom of the pan to prevent the milk from scalding and sticking.
A floating candy thermometer is another useful tool ( I used a cordless barbque one and it worked great!) Heat the milk to 180 degrees, turn off burner and cover. Wait 10 minutes and repeat heating to 180 and cover and wait ten minutes.
Allow the milk to cool to 140 degrees. You can speed up the process by placing the pan in a sinkful of water. Afterward, pour the milk into the chilled glass jars. This also will help reduce the temperature quickly.
When the milk reaches 104 degrees, thoroughly stir a tablespoon of starter into each jar. If you want very tart yogurt add the starter at 120 degrees.
Cover each jar with a saucer (small non plastic plate) to retain the heat (If you were to use a canning jar lid it might soften the rubber seals enough to make unscrewing the lid difficult, that will complicate your effort to inspect the progress off the yogurt.)
Place the jars in an oven or a microwave that has a stay hot element**. Turn the heat on low for three or four minutes. Thats just enought to warm the oven and keep the jars at a constant temperature. Don't overheat and don't turn on the microwave unit iteslf. Both will kill the starter. (**I don't have this stay hot element so I would turn my oven on to heat at 170 for about 2 minutes and then turn it off. I would repeat this every hour to half hour depending on what my thermometer said. I made sure it stayed between 105 and 115 (sometimes it got higher than that so I would just open the oven for a minute.) Just monitor it and keep it as close as you can.
After 4 hours in the oven, carefully remove the saucers from the jars. Yogurt is very delicate when warm, so don't jostle it. Gently tip the jar to see if the milk has barely solidified. If so immediately refrigerate the uncovered jars for at least eight hours. The cold will solidify the yogurt even more.
If the milk is still liquid cover the jars and put them back in the oven for one or two hours. Keeping the same temp.
Don't delay checking your yogurt after the four hours. If a mass has formed and you allow it to remain in the oven, the yogurt will become more acididc. Also by using too much starter, you will make your yogurt extra tart. One Tablespoon starter per quart is plenty.
When the yogurt is cold, you can safely cap the jars with regular canning lids.
We like to sweeten ours with Agave Nectar or Honey, althought it is pretty good just plain! This yogurt is way better for you because it doesn't have all of the additive the other yogurts from the store have. And it helps you go through your food storage with the powdered milk.
Monday, February 1, 2010
Friday, January 29, 2010
RECIPES!!!
Blender Cheesecake
1/2 c. hot water
1 c. sugar
1 c. non instant pwdr. milk
1 T. butter
Blend up in blender (now you have sweetened condensed milk)
Add for cheese cake
1/3 c. Lemon Juice
1 -- 8 oz. pckg. cream cheese
1 t. vanilla
Blend for about a min. Pour and spoon into graham cracer crust. Refrigerate for about 2 hours. Top with fruit, caramel, chocolate nuts or anything you like.
Wheat Graham Crackers
5 c. Whole Wheat Flour
1 c. milk
1 c. shortening (can substitue butter etc.)
1 c. honey
1 t. salt
1 t. baking soda
Mix above ingredients, roll out dough, cut into shapes. Place on a greased cookie sheet, and puncture with a fork. Bake 350 degrees for 9 min.
VARIATIONS:
On the cheese cake
after mixing set aside for 1 hour
On the gram cracker crust
add 1 tsp cinnamon
2 tbs molasses
When making the crust
Crush gram crackers 2 cups
3 tbs melted butter
1/2 cup sugar
Mix thoroughly
Place about a tsp of gram cracker crust in the bottom of mini cups
and press firmly down.
Fill a decorating bag or an easy decorator and fill cups
with cheese cake filling
Refrigerate
Basic Gluten Recipe
8 c. coarsely Ground Whole Wheat Flour
5 or 6 c. hot water
The flour should be about like corn meal. Put the whole wheat flour and water in the Magic Mixer bowl, and using a dough hook, knead for 10 minutes on low speed. Remove doughy mixture from bowl a handful at a time. Knead by had while rinsing under a trickle of warm running tap water. Use a small stream of water and save the starchy water for future use. A large container should be placed in the sink to catch this water. As the starchy part washes out, the gluten will remain in your hand. It is a brown rubbery substance. Put the gluten you have washed in a colander or on a plate until you have washed all the dough. You should have about
2 and 1/2 c. of gluten.
Gluten steaks
Slice or form gluten ball into steaks and place on a iled lightly floured cookie sheet. Dry in a 250 degree oven for 1 to 1 and 1/2 hours or until dry. Store in a plastic bag in refrigerator. When you are ready to reconstitute the gluten steaks, combine 3 c water and 3 beef or chicken bouillon cubes in a saucepan. Sprinkle about 2 T. dried onion in the broth. Place formed steaks in the broth. Bake for 1 hours in a 300 degreen oven. Remove from oven and let the steaks soak up the flavor for another 2-3 hours or overnight. Turn steaks occasionally
Swiss steak
Roll beef flavored gluten steak in beaten egg, then spiced flour. Brown in oil. Simmer steaks in Swiss Steak Sauce for 1 hour
Swiss Steak Sauce
4 8 oz cans tomato sauce
1/2 c. chopped green pepper
1 c. chopped onions
1 c water
dash of wrcestershire sauce
Pepper steak
1 large green pepper, chopped
1/2 batch gluten
1/2 c. cooking oil
1 scant tsp salt
1/2 t. pepper
1 Jalapeno pepper, mashed, remove seeds
1/2 c. chopped onions
Simmer green pepper in a little water for about 15 minutes or until done, or bake in covered dish with no water added for 30 minutes at 350 degrees. Pre[are gluten and slice very thing or chop Saute in cooking oil. Add salt, pepper, Jalapeno pepper, green pepper, and onions. Cover and let steam. Add cooked green pepper. Split buns lengthwise. Serve pepper steak on buns. Garnish with onion, cheese, tomatoes, and mushroom.
French Onion Bread
1 pkg. onion soup mix
2 and 1/2 c. water
4 Tbsp Parmesan
2 Tbsp Cooking Oil
2Tbl Honey
1 tsp salt
2 Tbl Yeast
6 C Whole Wheat Flour
Step 1
Grind 5 C wheat in wheat grinder on fine
Step 2
Combine soup and 2 and 1/2 cups water and simmer for 5 minutes. While it is simmering put the cheese, cooking oil, honey and salt in Magic Mixer bowl. Pour in hot soup mixture and 4 C. Whole Wheat Flour. Knead thoroughly. Add yeast and knead into batter. Add rest of whole wheat flour and knead 10 minutes
Step 3
Roll out on a floured board about 1/2 inch thick. Make the shape of the dough as square as possible. Roll up diagonally tapering the ends. Place diagonally on baking sheet and spread with cornmeal or sesame seeds. Slash top diagonally. Let rise 1/3 in bulk
Step 4
Bake at 375 for 45 minutes. Brush with butter. This makes on large french bread or 2 small ones. You may brush with egg white mixed with a little water and sprinkle with sesame seeds prior to baking.
Granola
(came off of the http://safelygatheredin.blogspot.com/ )
14 cups rolled oats (old fashioned)
2 tsp. salt
1 cup powdered milk
2 cups brown sugar
1-2 Tbs. vanilla
1 cup water
1 cup oil
Optional
1 cup chopped nuts, sunflower seeds, coconut
Combine dry ingredients in a large bowl. Add wet ingredients. Mix well. Cook at 300 degrees F for about 2 hours. Stir every 20-30 minutes. After granola has cooled, stir in dried fruit (I used Craisins) if using. Store in an airtight container.
Chocolate Cake, Food Storage Style
Ingredients:
1 tbsp. pureed black beans (substituted for oil)
1 cup whole wheat flour
1 cup sugar
2 1/2 tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 large egg (or powdered egg substiute according to powdered egg directions)
1/2 tsp. vanilla extract (I like Mexican vanilla the best!)
1 tsp. lemon juice
1/2 cup non-fat milk (use powdered milk according to powdered milk directions)
1/2 cup hot water
sifted confectioner's sugar for dusting cake, optional.
1.) Position oven rack to the center and preheat to 325 degrees. Oil and flour pan(s).
2.) Sift together sugar, flour, cocoa, baking soda, and salt in a large mixing bowl. Whisk together egg, applesauce or oil, and vanilla in a small bowl.
3.) Stir lemon juice into milk. (This is a great way to make "buttermilk" when you have no buttermilk on hand!) Add to the egg mixture. Stir in hot water. Add the wet ingredients to the dry ingredients and stir until smooth.
4.) Turn batter out into the prepared pan(s). Bake until center springs back when pressed lightly and a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool the cake upright on a wire rack for 10 minutes. Run a knife along the sides of the pan(s) to loosen. Invert onto rack, lift off pan and cool completely. Place on a serving dish. Top with a light dusting of confectioner's sugar if desired.
JUST FOR FUN!!
Basic Hard Cheese
Here is a website that takes you for a step by step.
http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm
If you don't want to use the full recipe on the website here is a variation
1 Gallon fresh Milk
1/4 cup active cultured buttermilk (1/2 cup plain yogurt will also work, yogurt must contain live and active culture
1/2 tablet Junket Rennet Tablet (1/4 tablet will work, but takes a bit longer to coagulate
salt
Here are the links to his other cheeses including Ricotta and Neufchatel
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
STAY TUNED FOR:
Wheat Sprouts and Grass
And
Homeade Yogurt
1/2 c. hot water
1 c. sugar
1 c. non instant pwdr. milk
1 T. butter
Blend up in blender (now you have sweetened condensed milk)
Add for cheese cake
1/3 c. Lemon Juice
1 -- 8 oz. pckg. cream cheese
1 t. vanilla
Blend for about a min. Pour and spoon into graham cracer crust. Refrigerate for about 2 hours. Top with fruit, caramel, chocolate nuts or anything you like.
Wheat Graham Crackers
5 c. Whole Wheat Flour
1 c. milk
1 c. shortening (can substitue butter etc.)
1 c. honey
1 t. salt
1 t. baking soda
Mix above ingredients, roll out dough, cut into shapes. Place on a greased cookie sheet, and puncture with a fork. Bake 350 degrees for 9 min.
VARIATIONS:
On the cheese cake
after mixing set aside for 1 hour
On the gram cracker crust
add 1 tsp cinnamon
2 tbs molasses
When making the crust
Crush gram crackers 2 cups
3 tbs melted butter
1/2 cup sugar
Mix thoroughly
Place about a tsp of gram cracker crust in the bottom of mini cups
and press firmly down.
Fill a decorating bag or an easy decorator and fill cups
with cheese cake filling
Refrigerate
Basic Gluten Recipe
8 c. coarsely Ground Whole Wheat Flour
5 or 6 c. hot water
The flour should be about like corn meal. Put the whole wheat flour and water in the Magic Mixer bowl, and using a dough hook, knead for 10 minutes on low speed. Remove doughy mixture from bowl a handful at a time. Knead by had while rinsing under a trickle of warm running tap water. Use a small stream of water and save the starchy water for future use. A large container should be placed in the sink to catch this water. As the starchy part washes out, the gluten will remain in your hand. It is a brown rubbery substance. Put the gluten you have washed in a colander or on a plate until you have washed all the dough. You should have about
2 and 1/2 c. of gluten.
Gluten steaks
Slice or form gluten ball into steaks and place on a iled lightly floured cookie sheet. Dry in a 250 degree oven for 1 to 1 and 1/2 hours or until dry. Store in a plastic bag in refrigerator. When you are ready to reconstitute the gluten steaks, combine 3 c water and 3 beef or chicken bouillon cubes in a saucepan. Sprinkle about 2 T. dried onion in the broth. Place formed steaks in the broth. Bake for 1 hours in a 300 degreen oven. Remove from oven and let the steaks soak up the flavor for another 2-3 hours or overnight. Turn steaks occasionally
Swiss steak
Roll beef flavored gluten steak in beaten egg, then spiced flour. Brown in oil. Simmer steaks in Swiss Steak Sauce for 1 hour
Swiss Steak Sauce
4 8 oz cans tomato sauce
1/2 c. chopped green pepper
1 c. chopped onions
1 c water
dash of wrcestershire sauce
Pepper steak
1 large green pepper, chopped
1/2 batch gluten
1/2 c. cooking oil
1 scant tsp salt
1/2 t. pepper
1 Jalapeno pepper, mashed, remove seeds
1/2 c. chopped onions
Simmer green pepper in a little water for about 15 minutes or until done, or bake in covered dish with no water added for 30 minutes at 350 degrees. Pre[are gluten and slice very thing or chop Saute in cooking oil. Add salt, pepper, Jalapeno pepper, green pepper, and onions. Cover and let steam. Add cooked green pepper. Split buns lengthwise. Serve pepper steak on buns. Garnish with onion, cheese, tomatoes, and mushroom.
French Onion Bread
1 pkg. onion soup mix
2 and 1/2 c. water
4 Tbsp Parmesan
2 Tbsp Cooking Oil
2Tbl Honey
1 tsp salt
2 Tbl Yeast
6 C Whole Wheat Flour
Step 1
Grind 5 C wheat in wheat grinder on fine
Step 2
Combine soup and 2 and 1/2 cups water and simmer for 5 minutes. While it is simmering put the cheese, cooking oil, honey and salt in Magic Mixer bowl. Pour in hot soup mixture and 4 C. Whole Wheat Flour. Knead thoroughly. Add yeast and knead into batter. Add rest of whole wheat flour and knead 10 minutes
Step 3
Roll out on a floured board about 1/2 inch thick. Make the shape of the dough as square as possible. Roll up diagonally tapering the ends. Place diagonally on baking sheet and spread with cornmeal or sesame seeds. Slash top diagonally. Let rise 1/3 in bulk
Step 4
Bake at 375 for 45 minutes. Brush with butter. This makes on large french bread or 2 small ones. You may brush with egg white mixed with a little water and sprinkle with sesame seeds prior to baking.
Granola
(came off of the http://safelygatheredin.blogspot.com/ )
14 cups rolled oats (old fashioned)
2 tsp. salt
1 cup powdered milk
2 cups brown sugar
1-2 Tbs. vanilla
1 cup water
1 cup oil
Optional
1 cup chopped nuts, sunflower seeds, coconut
Combine dry ingredients in a large bowl. Add wet ingredients. Mix well. Cook at 300 degrees F for about 2 hours. Stir every 20-30 minutes. After granola has cooled, stir in dried fruit (I used Craisins) if using. Store in an airtight container.
Chocolate Cake, Food Storage Style
Ingredients:
1 tbsp. pureed black beans (substituted for oil)
1 cup whole wheat flour
1 cup sugar
2 1/2 tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 large egg (or powdered egg substiute according to powdered egg directions)
1/2 tsp. vanilla extract (I like Mexican vanilla the best!)
1 tsp. lemon juice
1/2 cup non-fat milk (use powdered milk according to powdered milk directions)
1/2 cup hot water
sifted confectioner's sugar for dusting cake, optional.
1.) Position oven rack to the center and preheat to 325 degrees. Oil and flour pan(s).
2.) Sift together sugar, flour, cocoa, baking soda, and salt in a large mixing bowl. Whisk together egg, applesauce or oil, and vanilla in a small bowl.
3.) Stir lemon juice into milk. (This is a great way to make "buttermilk" when you have no buttermilk on hand!) Add to the egg mixture. Stir in hot water. Add the wet ingredients to the dry ingredients and stir until smooth.
4.) Turn batter out into the prepared pan(s). Bake until center springs back when pressed lightly and a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool the cake upright on a wire rack for 10 minutes. Run a knife along the sides of the pan(s) to loosen. Invert onto rack, lift off pan and cool completely. Place on a serving dish. Top with a light dusting of confectioner's sugar if desired.
JUST FOR FUN!!
Basic Hard Cheese
Here is a website that takes you for a step by step.
http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm
If you don't want to use the full recipe on the website here is a variation
1 Gallon fresh Milk
1/4 cup active cultured buttermilk (1/2 cup plain yogurt will also work, yogurt must contain live and active culture
1/2 tablet Junket Rennet Tablet (1/4 tablet will work, but takes a bit longer to coagulate
salt
Here are the links to his other cheeses including Ricotta and Neufchatel
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
STAY TUNED FOR:
Wheat Sprouts and Grass
And
Homeade Yogurt
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