Sunday, February 1, 2009

Make-It-Yourself Yogurt

Regular Yogurt:
1 1/2 c. non-fat dry milk
7 1/2 c. whole milk
2 Tbsp. starter (use Dannon plain or any commercial yogurt that contains living bacteria)

Low-Fat Yogurt:
2 c. non-fat dry milk in water to make 3 cups
5 cups whole milk
2 Tbsp. starter

Begin by placing two quart-size canning jars in the refrigerator.  Now combine all ingredients, except the starter, in a large saucepan and heat the milk at a fairly high temperature. The milk should be stirred constantly with a steel spatula.  Keep running the flat edge over the bottom of the pan to prevent milk from scalding and sticking.

Heat the milk to 180 degrees (use floating candy thermometer), turn off burner and cover. Wait 10 minutes and repeat. Then allow milk to cool to 140 degrees. You can speed up the process by placing the pan in a sinkful of cool 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 to retain the heat. Turn oven heat on  low for 3-4 minutes ( just enough to warm the oven and keep the jars at a constant temperature) then turn oven off and leave jars in for four hours. 

After four hours in the oven, carefully remove the saucers from the jars (yogurt is delicate when warm- so don't jostle). Gently tip the jar to see if milk has barely solidified. If so, immediately refrigerate the uncovered jars for at least eight hours - the cold helps it set up even more. (If the milk is still liquid cover the jars and place back in oven for 1-2 more hours, turning the heat briefly on and off as before). After eight hours, yogurt should be cold. Place lids on the canning jars. You're done!!!! This yogurt is plain yogurt--- you'll need to add berries or some type of sweetener. Enjoy!

Crunchy Appetizers

2 flat cans of whole water chestnuts
1 lb. turkey bacon

Cut bacon in half lengthwise and wrap strips around singe large or 2 small water chestnuts. Secure with toothpicks. Stand upright in dripper pan (9X13).

1 1/2 c. catsup
1/4 c. pineapple juice
1/2 tsp. yellow mustard
1/4 tsp. pepper
1/4 tsp. salt
1/2 c. brown sugar
1 Tbsp. Worcestershire sauce

Dip each appetizer in sauce and stand in pan. Pour remaining sauce in pan, trying to avoid getting sauce on the toothpicks (it kind of burns as they cook). Bake at 350 degrees 30-40 minutes. Serve hot. 

Five Grain Pancake Mix

Master Mix:
3 c. whole wheat flour
1 c. 9 grain cereal mix
2 c. white flour
1/4 c. baking powder
2 tsp. salt
1/3 c. sugar
2 c. powdered milk or use 1/2 buttermilk powder

1 cup Pancake mix
1 T oil
1 egg, slightly beaten*
1/2- 3/4 c. water
Mix just until combined, adding water to desired consistency. 375 degree griddle. 
* Can also use powered eggs from your food storage

Swedish Pancakes

3 eggs
1 cup flour
1 tsp. salt
1 cup milk
6 Tbsp sugar
2 Tbsp butter

Mix in blender, then cook in fry pan. Makes 1/2 batch.

90 Minute Bread

4 Cups warm water
3 Tbsp yeast (soften yeast in warm water with 1 tsp sugar)
1/4 cup oil (add to yeast mixture)
1/2 cup sugar
4 tsp. salt
9 cups flour ( I usually do 3-4 cups wheat and the rest white flour)

Add 5 cups of flour- then add the rest one cup at a time. Beat on high for 5 minutes. Shape into three loaves and put in greased pans. Raise until double in size in the pans. 

Bake for 30 minutes @ 400 degrees or until browned on top and bottom.