How to make Homemade Yogurt

 

I have to admit I thought about this one for at least 2 years.  I checked into the fancy yogurt makers and kits, but everytime I got ready to buy one I got cold feet.  I really didn't want to make a huge investment into more kitchen equipment I don't have time, money or space for.  Greek yogurt is a staple in this house.  We run out of it every 4 to 5 days and I buy it by the dozen single serve fruit flavor packs and by the quart in the plain or vanilla variety.  Recently I decided to look at creating it from home again, but this time I took the plunge.  I spent a few weeks researching the hows and ways and landed on the easiest and cheapest.  If you follow the directions it is a NO FAIL way to make yogurt without ANY investment into new stuff for your kitchen. 

 

The best way I could describe the taste is fresh yogurt vs. commercial brands is like fresh bread from the oven vs. store bought.  The cost breakdown is $.29 per oz. for store bought vs. $.05 homemade per oz.   If I haven't convinced you yet, it is only 2 ingredients: milk (ANY KIND!!!!) and a starter yogurt with live/active bacteria cultures.  That is it!  No crazy chemicals or preservatives, just milk and yogurt. 

 

Here is the how to:

 



Ingredients
• 1/2 gallon milk - whole or 2% are best, but any milk will work (i.e. coconut, almond, soy, or skim)
• 1/2 cup commercial yogurt - be sure that the yogurt contains active cultures

1. Heat the Milk - In your saucepan or dutch oven, heat the milk to right below boiling, 200°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over. According to the National Center for Home Food Preservation, this heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.  You are also killing off the bad bacteria so that only to good bacteria grows during the incubation period.

2. Cool the Milk - Let the milk cool until it is just hot to the touch, 112°F - 115°F. This goes faster if you set the pan over an ice bath in the kitchen sink and gently stir the milk.

3. Inoculate the Milk - Pour about a cup of the warm milk into a small bowl and whisk it with the yogurt. Once it's smooth, whisk this back into the pan of milk. ( I didn't do it like this, I just whisked it into the pan all at once and mine turned out just fine.)

4. Incubate the Yogurt - Now comes the long wait period where the milk actually transforms into yogurt. The trick is keeping the milk around 110°F until it has set, usually 4-6 hours. Commercial incubating equipment is handy for maintaining a consistent temperature, but not necessary.  First, warm the oven to about 115° (an oven thermometer helps to know when the oven is heated). Put the lid on the dutch oven or saucepan with your inoculated milk and wrap the whole pot in a few layers of towels. These will insulate the pot and keep it warm. Set this bundle in the warmed (but turned off!) oven and set the timer. It's important not to jostle the milk too much as it's incubating so that it sets properly - the temptation to peek is so hard to resist!  (I did peak and even removed it warmed it, rewrapped it and put it back and it worked just fine.)


The longer the yogurt sits, the thicker and more tangy it will become. Check it around the 4-hour mark and give it a taste. The texture should be creamy, like a barely-set custard, and the flavor will be tart yet milky. If you like it, pull it out. If you'd like it tangier, leave it for another hour or two. It would be good to make yogurt overnight, putting it in the oven around midnight and taking it out when you get up in the morning should be about right.  It really is easier than you think to maintain the temperature without a fancy yogurt machine.  There are many different ways to do it (like in a crock pot or with a heating pad) so, I suggest you do your own research before you begin. 



5. Cool the Yogurt - If you cool the yogurt in the same container you incubated it in, you should end up with a smoother end result. Once it's completely chilled, transfer it to air tight containers for easier storage. Sometimes there will be a film of watery whey on top of the yogurt. You can strain or pour this off or just stir it back into the yogurt. Yogurt lasts about two weeks in the refrigerator.

I used pint mason jars and it was perfect, and nothing to transfer!  Then, I can add different flavors with fruit preserves or leave it plain for cooking without disturbing the other jars. 

Homemade yogurt taunted me with the fear of opening the jar and seeing (and smelling) something that would resemble a 2 week old sippy cup found under the couch with what looked like the cheese touch from Diary of a Wimpy Kid!!!  What helped me decide to finally do it was reading a comment from a blogger that said "If you wouldn't try it, just throw it out and start over."  I thought, well if a little milk and a starter yogurt are all I am wasting, I am willing to try it!


Most of all have fun trying it. I really did feel accomplished by finally conquering this recipe! There are so many blogs and how to's out there, check them out!

(This is the blog I followed for my first try: http://www.thekitchn.com/how-to-make-yogurt-at-home-125070)

Roasted and Candied Pumpkin Seeds

One of the advantages of carving a pumpkin is having the seeds as a treat too! Pumpkin pie pumpkins have sweeter seeds, but you can do this with any seeds.

 

Ingredients:

seeds from a pumpkin

1 Tbsp of butter or coconut oil

1 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1/4 cup brown sugar

2 tsp. white sugar

dash of salt

 

Remove the seeds from a pumpkin or two, rinse off the pulp and boil in a sauce pan of water for 10 minutes; drain.  Dry off the seeds with a paper towel and place back into sauce pan.  Add the butter or coconut oil, brown sugar and spices.  Cook and stir, coating well for a few minutes.  Spread into a cookie or baking pan.  Roast at 425 for 15 minutes, watch carefully and turn down heat if it starts to burn.  (The burnt ones taste like popcorn :)  Remove from oven and let cool for 3 minutes. 

 

They are VERY HOT, so be careful. 

 

Do not let them completely cool or you will not be able to remove them from the pan after hardening.  Sprinkle them with salt and white sugar.  Remove them onto a glass plate or tray and enjoy! 

We break them apart like peanut brittle.

Pumpkin Pie from a pumpkin (dairy free, too :)

 

Homemade pumpkin pie from a pumpkin (not a can) is something everyone should try making at least once. It isn't nearly as difficult as one would think. I even had success with it as a dairy free recipe.

Here is my very simple and extremely tasty recipe:

 

Ingredients

2 pie crusts

1 pie pumpkin (the small ones not the carving kind)

3 eggs

3/4 cup sugar

1 cup milk (almond, cow, or evaporated all work great)

1/4 tsp. pumpkin pie spice

1/2 tsp. vanilla

whipped cream: optional, and highly recommended

 

Slice the pumpkin, scoop out pulp and seeds.  Then roast in a pan of water in the oven at 350 for 35 minutes, or steam slices in a steamer until soft. 

Set aside to cool. 

 

Prepare pie crusts.  Peal off the skin of pumpkin and place in food processor or blender.  Add eggs, milk and spices and puree.  Pour into pie crusts and bake at 450 for 15 minutes, then turn down the oven to 350 and bake another 30-35 minutes until the center is done.  Remove from oven and serve with whipped cream.

 

There is something very wonderful about eating a pumpkin pie from a pumpkin!  Yes, it adds a step, but you will feel like you accomplished something special and can justify a second piece! 

 

You also will have pumpkin seeds you can roast....that recipe is next!

Homemade Honey Lemon and Orange Cough Syrup

A few summers ago I was on vacation with the family. The morning after a miserable night in the hotel with coughing kids, I was up and into an Urgent Care. The doctor on call asked me if I had heard of the benefits of natural honey for coughs? I hadn't but LOVE the natural approach to just about everything so was of course all ears! He gave me a packet of studies to read up on about the overwhelming evidences for natural honey being more effective than every single over the counter AND prescription cough medicine. I went to the nearest Farmer's Market and bought some honey. We were able to sleep that night and I have used honey for coughs ever since. This year I decided to up the attack on coughing and am trying an all natural cough syrup with raw honey as it's base. It takes about 10 minutes, quicker than I can get in and out of Walgreens, and makes 1.5 pints of syrup. The total cost here is about $9. Here is my recipe and how to do it.

 

Ingredients:

1 pt. of raw honey

1 orange

1 lemon

1/2 cup water

 

 

Slice the orange and lemon.  Boil in water for 5 minutes to soften the skin and release the pulp.  I mashed mine slightly with a plastic spoon.

 

 

Let the lemon and oranges sit in the water to cool slightly, about 5 minutes, then strain.

 

Pour liquid into clean and sterilized jars.

(My ratio is about 1/3 liquid to 2/3 honey, or 30% to 70%.  Most recipes recommend not exceeding 50% water to 50% honey)

 

 Mix well and store covered in the fridge for as long as you would normally keep honey around.  (For me it is 3-6 months, perfect for cold season)

For Adults use, 1Tbs; children 50 pounds and over, 1 tsp; and children under 50 pounds, ½ tsp. May be taken four times a day or as needed. 

You can also drink it in a cup of herbal tea as a nice way to soothe your throat and quiet your cough.

*This is recipe and blog is not intended to replace medical advice.  Always talk to your doctor and discuss medical treatment, including home remedies, before use.

Some noteworthy notes:

* *DO NOT use honey for children under two years of age - there is a microorganism in honey, which is otherwise harmless for children age two and older, that can sometimes make infants ill because of their young digestive system. Alternatives include brown rice syrup, barley, and organic fruit syrups; as substitutions in the recipes use the same amount as honey.

* DO USE all natural raw honey if at all possible.  It takes a little effort to find a good source, but is well worth your time.  Natural raw honey is full of wonderful antibacterial properties and has been used for thousands of years for it's health benefits.  Recent studies have shown the unusual antibacterial activity of honey, leading to a greater understanding of the ability of honey to kill pathogenic bacteria through several different mechanisms. In studies, honey was effective against many different drug resistant bacteria.

**DO NOT boil, microwave, or overheat your honey as it kills the good stuff in it and changes it's properties. (Think about it like you would the good bacterias in yogurt ;)

*DO Learn more about honey as a medicine.  There are many many resources out there and reliable studies to read on the use of natural honey.  Take the time to educate yourself so that you can make wise health choices for your family.

Learn more:

http://www.mayoclinic.com/health/honey/AN01799

http://www.washingtonpost.com/national/health-science/honey-eases-childrens-coughs-study-shows/2012/08/27/2ed5b478-6a22-11e1-acc6-32fefc7ccd67_story.html

http://www.cbsnews.com/video/watch/?id=7419158n

http://www.foxnews.com/health/2012/08/06/honey-may-ease-nighttime-coughing-in-kids/

How to get your kids to eat Squash ;)

Well, this week I have been particularly frustrated with my brood of kiddos.  Even the babies who are normally excellent eaters have become picky.  I made Butternut Squash Soup and they turned their noses up at it.  I made tuna noodle casserole (a BIG request 2 weeks ago), but no takers.  Chili, no thanks.  I even made an old standby, Italian Sausage casserole, but apparently bought the wrong kind of noodle!!!  I pulled my now famous pumpkin pie french toast and they were still crying for cereal........UGGGG! 

What is with these kids, don't they know money doesn't grow on trees, there are starving kids in.....you get the point.  So, I decided to NOT go to the store until the end of the week.  I had my hubby stop last night for milk and eggs, but that was it!  He even offered to order me some sushi, but I declined the treat and told him that probably wouldn't be fair to the kids!  So, guess what?  They are all eating what IS in the fridge!  They ask occasionally for a granola bar, I keep reminding them that I will go to the store on Friday.  They will live and this week there will be less to throw out to make way for our next batch of groceries.

 

 

Look at that all gone!!!  And they were crying for more  :)

 

Butternut Squash Soup

1 large butternut squash, sliced and steamed

2 cups chicken broth

1 can pumpkin

1can carrots

1 onion diced small and sauted in olive oil

cinnamon, nutmeg, ginger to taste

 

I cook the squash in the vegetable steamer (or cooked face down in a pan of water in the oven). 

Saute the onion in oil and add the scooped out squash.  Pour in the broth.  Drain carrots and add them to the pot as well (you can use fresh carrots, I just happened to have some canned to use up).  Let it cool and run through the food processor.  If it is too thick you can add some milk, water, almond milk OR more broth to taste.  Put back into soup pot and stir in the can of pumpkin and spices to taste  (cinnamon, ginger and nutmeg).  Serve warm, stores in fridge for 1 week.

Garden Fresh Stuffed Peppers

 

We had a bumper crop of green, yellow and purple peppers this year.  I usually make my stuffed pepper stuffing and eat it like a casserole just like my mama taught me, but this year with so many peppers I decided to actually stuff them!  Here is what I did:

I started 2 cups of rice in my steamer while I browned the ground beef in a pot (about 2 lbs of beef).  Then I chopped up 2 onions, 2 tomatoes, and the tops to my peppers and added them to the beef.  When the rice was cooked I added it to the beef mixture with 2 Tbsp. of Worcestershire sauce and 1/4tsp. of chili powder.  I stuffed the peppers, placed them in a pan, covered them with foil and baked for 30 minutes at 350 degrees. I pulled them out of the oven we sprinkled them with shredded cheese (leaving it off for those who can't have dairy).    I have leftover rice mixture and that is great on it's own.  You can cover them in pasta sauce while they bake, but I left it off so they wouldn't get mushy.  They were WONDERFUL!!!  Enjoy!

Shampoo Bars....what????

I know it sounds crazy, but Shampoo bars are really just a blast from the past.  Here is a brief summary on the history of shampoo: 

Shampoo is a hair care product used for the removal of oil, dirt,  skin particles, environmental pollutants that gradually build up in hair. The goal is to remove the unwanted build-up without stripping out so much sebum (natural oils) as to make hair unmanageable.

The word shampoo dates to 1762 in the Eastern part of the world where shampooing was more of a massage of oils into the hair.  It's popularity grew and in the 1860s, the meaning of the word shifted to the applying of soap to the hair.  Before shampoo, regular bar soap was used in the hair.  They were very similar products; both containing the same naturally derived surfactants, (i.e. detergent).  

Modern shampoo as it is known today, was first introduced in the 1930s with Drene, the first shampoo with synthetic surfactants.  (from Wikepedia.com)



Today there are many chemicals (including liquid plastics, yes, plastic) that are thought to be carcinogens and can actually cause hair loss. Check out your brand on the cosmetic database and see the saftey rating at : http://www.ewg.org/skindeep/

I have been trying to find good homemade alternatives to commercial chemical filled shampoo for years. I finally found a recipe for shampoo bars that had all natural and healthy ingredients. I gave it a try and have used it for over a month (and I have VERY long hair)..... and I LOVE the shampoo bar!  It is the cleanest, actually squeaks, my hair has ever been. 

Here is the recipe I tried (I used Almond Milk in mine):

Luxurious Shampoo Bar Soap Recipe

-9 ounces coconut oil

-9 ounces olive oil

-5 ounces Castor oil

-3 ounces jojoba oil

-2 ounces Shea butter

-2 ounces cocoa butter

-1 ounce beeswax

*Please note, all amounts are per weight. You will need to use a kitchen scale for these measurements.

-4 ounces water

-6 ounces coconut milk*

-4 ounces lye

*You could use only water, an herbal infusion, or any other type of milk.

Optional Essential Oils

-Rosemary and peppermint for dark hair

-Lavender and lemon for blond hair

-Lime and coconut for all types

*Use approximately 0.5-1 ounce of essential oils for this recipe. They are a fun, but not necessary.

 

Directions:
1. Place the water and coconut milk into a large glass measuring cup.
2. Measure out the lye by weight into a 1 cup measuring glass.
3. Carefully add the lye into the liquid and stir to combine. (Adding the liquid to the lye could cause and eruption.) Be careful, the liquid is caustic and not to be touched in anyway. The outside of the bowl will be extremely hot as well. Note: Take the necessary lye precautions with this step. 4. Allow the lye mixture to stay under a vent and cool down while you prepare the oils.
5. Measure all oils, by using a kitchen scale, and pour into a pot.
6. Warm oils and beeswax on low heat until all are melted.
7. Pour melted oils into a crock pot. Be sure the crock pot is on the lowest setting. Note: Do not allow the oils to get to hot.
8. Add the lye/liquid mixture to the oils in the crock pot and stir. Note: Any equipment the lye touches needs to be neutralized in a mixture of vinegar, soap, and water. Vinegar will neutralize the lye.
9. After a brief stir, grab your stick blender and get to work! Blend the oils, lye, and liquid in the crock pot for at least 3-5 minutes. We are working toward ”trace.”
10. Blend until the mixture becomes a thick, pudding like consistency.
11. Once the mixture is pudding-like, cover the crock pot and “cook” the soap for approximately 1 hour.
12. By the end, the mixture should have folded in on itself and it should be completely transparent. Turn off the crock pot.
13. Now it’s time to prepare the molds. I just use a standard glass loaf pan greased with coconut oil and it’s always worked perfectly.
14. Now is the time to add the essential oils (if using).
15. Spoon soap mixture into molds.
16. Allow soap to cool and harden for 24 hours.
17. Remove from mold on to cutting board and cut into 1 inch thick bars.
18. Place bars on a tray with good airflow so that they can harden further. But go ahead and use your first bar!!!
http://frugallysustainable.com/2011/12/shampoo-bar-soap-recipe/

Be sure to wear the recommended protective clothing, like an apron, goggles and gloves when working with lye.  It is very dangerous.  I was very intimidated, but it wasn't bad when done properly.  I watched the series on Soap Queen TV on Youtube while I was waiting for my supplies to arrive in the mail.  I highly recommend it.  http://www.youtube.com/watch?v=yR6ttCSrLJI

I ordered my ingredients from Brambleberry.com

You can try this yourself, or you can just email me and buy a bar from me.  They are $3 for one or two for $5.  A bar will last you 1-2 months depending on how often you wash your hair.

I am considering making a few more batches soon for Operation Christmas Child boxes, how cool will that be! 

Let me know what you think and have fun creating more naturally homemade!