wherein i become a hippie and make my own yogurt
In my mind, making your own yogurt has always been one step above making your own deodorant, which is not very far from wearing patchouli oil and eating bread with hemp in it. Ok, so that’s a bit of an exaggeration. Let’s just sum it up by saying that I never thought I’d be one to jump on the organic-cultured-at-home-yogurt bandwagon. I’ve mentioned before that I have an appreciation for good food. Believe it or not, that appreciation actually extends beyond world-class pie, pizza and donuts. When I began to research the benefits of sugar-free eating, along with an overall tendency towards “clean eating”, and going more natural and organic, I immediately found that there are very, very few options for healthy, tasty and sugar-free yogurt. I checked Trader Joe’s and natural food co-ops, but consistently found options that were STILL loaded with sugar. My mom mentioned that she had a yogurt maker, and my curiosity was piqued. I started looking up recipes online, and found that many people make their own yogurt at home. Besides the health benefits, it also seems that it’s a budget-friendly practice. Bonus!
During my week up north, my mom and I made our first batch of yogurt. I’ve made it three times since, with success each time. The last batch was the best yet, with a smooth, creamy texture and a rich, delicious taste. The yogurt I make is plain. I add berries, golden flax and a bit of agave nectar for sweetness. It’s the perfect breakfast. I use a yogurt maker, but it is entirely possible to make your own yogurt without a fancy contraption. Below is the recipe I use, and directions for finishing the yogurt using a yogurt maker or a cooler. I’ve also included a couple other links that have some really helpful tips.
:: ingredients ::
1 quart milk
(I use fat free organic milk, but any type will do)
1 single serving container plain yogurt
(I use a fat free plain greek yogurt)
:: directions ::
1) Boil milk in a high-sided saucepan, for 1 to 2 minutes until the milk starts to climb the side of the pot. Do no stir the milk during this process. A skin will form on the bottom of the pan and it’s best to not scrape it up, unless you want strange chunks in your yogurt. While some choose to use a thermometer for this part of the process, heating to milk to a precise 180 degrees, I have found that just waiting until the milk begins to climb the pan works just great.
2) Remove the saucepan from heat and let the milk cool to a lukewarm temperature. If you’re like me, and slightly impatient, you may choose to use this simple method of speeding down the cooling process. Fill a larger pot with cold water and then carefull set the pot of milk in the cold water.
3) Once the milk is lukewarm, stir one cup of milk with the yogurt in a separate bowl until you have a smooth mixture.
4) Then add the rest of the milk to the bowl and stir very well until smooth. I use a large mixing bowl with a spout for this process. You’ll see why in a minute.
5) Next, pour the mixture into small glass jars. My mom’s yogurt maker comes with a set of 7, which are the perfect size for a single serving.
:: culturing the yogurt ::
If you have a yogurt maker, you will simply place the glass jars without lids into the maker, then cover, and set the timer to the number of hours desired. I have found that about 10.5 hours works best for making yogurt with skimmed milk. If you are using whole, 2% or 1%, the time you need to make the yogurt will be less.
If you don’t have a yogurt maker, you will need a cooler, a few towels and a couple pitchers of warm water. The premise is the same. Basically the yogurt needs a warm place for the live cultures to grow. With the non-electric method, you will simply set a few pitchers of warm water in a large cooler, and then tuck your yogurt in, using a few towels to keep the heat close. Since the heat isn’t as constant, you will likely need to leave your yogurt “cooking” for a longer period of time. Make sure to leave the yogurt be during this process, as any disturbing can effect the final product.
Once your yogurt has finishing culturing, you should place it in the refrigerator for about 3 hours so it can cool and firm up. Then taste and enjoy!
:: resources ::
Here are few other sites that have some great tips on making yogurt at home! Do you make your own yogurt (or cheese)? If so, I’d love to hear from you. I have much to learn in this arena, and any tips are appreciated. Also, if my directions leave you with any questions, feel free to pipe up and I will try to clarify or explain.
Frugal Granola – How to Make Yogurt
A Year of Slow Cooking – Crockpot Yogurt
Mahalo – How to Make Yogurt
dining well and our dedication to delicious cuisine
In my family, food is a big deal. Good food, that is. Dining well is a hobby for us. At home or abroad, our dedication to delicious cuisine is unwavering. Both of my parents are aficionados in the kitchen. However, the real magic happens when we travel. When we’re on vacation, anytime is a good time to eat. Our days are usually planned around which restaurant we want to try next, and we enjoy sampling tasty tidbits in between our meals. Now, don’t get me wrong, we don’t gorge ourselves, and we share just about everything so our portions aren’t giant. We’re all active, and our vacations usually also happen to include plenty of walking and hiking. We don’t consume just to consume; we simply love the “quest for the best”, as we taste, try, sip, savor and search for top-notch eats.
One of the restaurants that we have deemed divine, is Coho Cafe in Tofte, Minnesota. Nestled on a slip of land just a few paces from Lake Superior, Coho serves up a scrumptious selection of organic, gourmet, and home-baked breads, soups, sandwiches and pizzas. It’s the perfect place for a nice lunch, or a casual dinner. On our recent trip to the north shore, we enjoyed two meals at Coho. I got a little adventurous and tried their “Call of the Wild” pizza which features “locally made wild rice sausage combined with portabella, shiitake & button mushrooms. Topped with asiago, mozzarella, provolone & romano cheeses.” It was as wild and wonderful as it sounds.
A mandatory stop during any visit to the harbor village of Grand Marais, World’s Best Donuts is not high on my list of healthy eats. It is, however, home of the most yummy donuts. Delicate, but hearty, with just enough lightness to balance the slightly crusty exterior, these donuts are not for the faint of heart. I highly recommend buying a couple, because how often do you really eat donuts for breakfast? Not often, folks, not often. Might as well enjoy it!
Located dockside in Grand Marais, Angry Trout Cafe is a small retaurant that takes residence in what was once a fishing shanty. Their deck offers an unobstructed view of the active harbor and the lighthouse beyond. You can’t argue with the ideal setting, however, what makes the Trout one of my favorite restaurants is their bountiful selection of locally-grown produce, fresh-caught Lake Superior fish and organic foods. They are committed to sustainability, good food and great service. They succeed on all levels, and the result is a cafe that serves up great eats and good vibes. On our recent visit, I enjoyed hand-harvested wild rice blended with dried cranberries, peas, and some savory seasonings, complimented by a fresh salad and topped with house made maple dijon dressing. We also sampled fresh herring, which comes straight from the Trout’s neighbor, Dockside Fish Market.
It was a tasty week, to say the least. I checked a couple resaurants off the bucket list, and enjoyed the “foodie” adventures with my parents. The effects of these adventures, however, have settled pleasantly around my midsection. Now that I’m home, it’s back to clean eating and a rigorous daily workout routine. I love to eat well, but I also have an appreciation for fitness and good health. Everything in moderation, I say!
eat at fletcher’s, the chocolate moose, angry trout cafe, coho cafe and fred & fuzzy’s
good to eat {grill series :: chili lime ‘on the cob}
It’s been a busy week. Crazy, really. And yet, this marks Post #6 since Monday. See how much I love you guys? I became aware of the fact that I simply could not send you off to your Independence Day celebrations without this mouth-watering recipe for corn on the cob (which will make you rethink everything you’ve ever thought about said vegetable).
Come July in the Midwest, flavorful, fresh and plump ears of corn are abundant. The farmer’s market is suddenly overflowing with the stuff, and the prices… Oh, the prices! How can I pass up these deals when the change in the bottom of my purse will buy no less than 6 beautiful cobs?
There are several ways to prepare corn, as you probably know. Boiled or grilled, with salt or sugar, in husk or out, pre-buttered, or not. My mom boils her corn, and it is amazing. A little sugar, some lemon juice and a quick little boil on the stovetop for corn that is sweet and bursting with flavor. I like this method, but when I need something a little more, lively, shall we say, I bust out the chili lime ‘on the cob recipe. Really? Yes. It’s amazing. Here’s the how-to.
:: ingredients ::
cobs of corn, as many as you want to prepare
butter
lime juice (bottled or fresh squeezed will do just fine)
chili powder
:: directions ::
1) peel back husks and remove the silk
2) lightly butter corn
3) drip, drizzle or pour lime juice on corn, just a bit (coat but don’t douse)
4) dust with chili powder
5) pull husks back over corn to cover
6) place husk-on cobs on the grills on medium heat
7) cook until husks are dark brown and starting to peel back to reveal bright yellow kernels of corn
Once the corn is cooked, pull off the husk and take a bite. Good huh? Really good. I recommend serving with burgers or brats or italian sausage and a side of fruit. Blueberries and grapes have a lovely blend of flavors, I think.
So, this wraps up my week-long grill series, just in time for you to get busy with your own backyard cooking. I showed you how to make margarita pizzas, taught you the ways of the mighty marinade, gave you glimpse of my fave burger, and introduced you to a zesty new way to prepare a summer staple (corn on the cob, of course). I think this might just be enough to officially cross off another item on the old Bucket List of Summer. Not that I’m going to put an end to my outdoor dining habits, but a list junkie needs to check a thing or two off every once in awhile, if you know what I mean.
have dinner on the patio, as often as possible
Now, travel safe, eat well and have fun doing whatever it is you do to celebrate the 4th. Happy Independence Day!
goot to eat {grill series :: mushroom swiss bugers}
I know I said that I was going to focus on grills meals that are on the less traditional side, but with the 4th just around the corner, I realize that I would be remiss not to include the “recipe” for my favorite burger. Words don’t describe the deliciousness of this beast. It’s simple, but oh so good. Mushroom swiss burgers are no new invention, but there is something about grilling them out in the backyard on your own barbecue that makes them all the more appetizing. Here’s the how-to.
:: ingredients ::
ground beef patties
sliced baby bella mushrooms
seasoning salt
swiss cheese
barbecue sauce
buns
:: directions ::
1) grill burgers, while sauteing mushrooms in a grill basket on medium heat
2) sprinkle seasoning salt on mushrooms and flip burgers
3) top burgers with mushrooms and one slice of swiss cheese
4) let cheese melt while heating buns on top rack of grill
5) place burger on bun, top with more mushrooms and your favorite BBQ sauce
6) serve with chips, pickles and baked beans (which, by the way, can be cooked on the side burner of your grill, eliminating any kitchen clean up!)
Eat up, American-style!
good to eat {grill series :: the mighty marinade}
I have to be honest. This summer was the very first time that I used a marinade for any sort of meal preparation. Say what you will, but the truth is that I would just slap a steak on the grill, hope for the best, and lather it up with some Sweet Baby Ray’s or (gasp!) ketchup. And then, well, I cracked open one of my favorite cookbooks and realized that with only a few household ingredients and about 5 minutes time, I was well on my way to marinades for meats that made me say, “Well hellllo there, Lover, where have you been all my life??” Yes, it is that good. Apply this teriyaki marinade to chicken, steaks, veggies, or on-the-skewer shish-kabobs. It’s sweet and sassy and full of flavor. Ready for the how-to?
:: ingredients ::
1/4 cup water
1 tablespoon packed brown sugar
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/8 teaspoon coarsely ground pepper
1/2 teaspoon garlic powder
:: directions ::
1) mix all ingredients together in a shallow baking dish or plastic bag
2) add beef, pork, chicken or veggies
3) make sure meat is full coated
4) cover and refrigerate for a min. of 1 hr (though I’ve done less if I’m in a hurry)
5) remove meat and throw on the grill!
6) heat leftover marinade to a boil and use as a sauce to drizzle over steaks or dip bread in
Now go forth conquering your meat-marinating fears, my daring grillmasters!
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