With rising grocery costs we've been getting creative with food. A friend of mine was kind enough to give me some of her yoghurt start (thanks Kim!!!). She got it from a friend in California (we're in NJ) and her friend in CA's family took it with them when they escaped Lebanon in the 80s.
So first step make 1 gallon milk into yoghurt. This is easy (again thanks to Kim!!!). Bring one gallon of milk just to a boil. Do this carefully as it will boil quickly and wildly foam out of control all over the stove and take hours to clean, but I digress. Once to a boil, remove from heat. Stir in a package of non fat dry milk. This is optional. It makes it creamier. Then let it sit until it is cool enough to put your pinky finger in for 10 seconds. Stir in 3 T start (or you can use plain commercial yoghurt). Pour into two quart size jars, and pour the remainder into a glass pitcher. Put someplace warm for 6 hours.
Sweeten the two quart size jars with vanilla extract and honey. Add some sea salt to the pitcher. Line a collander with cheese cloth (doubled) or unbleached muslin (single layer). Put the collander within a bowl to catch the whey. Pour pitcher into lined collander. Top collander with a plate and put the whole shebang, bowl, collander and plate into the fridge for about 12 hours. The liquid that collects in the bottom is whey. Pour off the whey into a jars and seal tightly. You will need this for your bread.
I have discovered how to make 100 % whole wheat bread in my breadmaker that myhusband will eat (he likes the texture of store bought bread). It is light andfluffy and yummy. The secret is whey. Here's the how to:
Put the following in breadmaker and use whole wheat setting, light crust is best:
3/4 cup whey
1/4 cup + 2T water (hot water if your whey is cold from the fridge, otherwiseroom temp)
2T canola oil
2T molasses or honey
2T vital wheat gluten
3 c whole wheat flour
1t sea salt
2t yeast
So for the cost of 1 gallon milk, I have 2 quarts yoghurt, a crock full of cream cheese, and the ability to make whole grain bread that is not dense.
So first step make 1 gallon milk into yoghurt. This is easy (again thanks to Kim!!!). Bring one gallon of milk just to a boil. Do this carefully as it will boil quickly and wildly foam out of control all over the stove and take hours to clean, but I digress. Once to a boil, remove from heat. Stir in a package of non fat dry milk. This is optional. It makes it creamier. Then let it sit until it is cool enough to put your pinky finger in for 10 seconds. Stir in 3 T start (or you can use plain commercial yoghurt). Pour into two quart size jars, and pour the remainder into a glass pitcher. Put someplace warm for 6 hours.
Sweeten the two quart size jars with vanilla extract and honey. Add some sea salt to the pitcher. Line a collander with cheese cloth (doubled) or unbleached muslin (single layer). Put the collander within a bowl to catch the whey. Pour pitcher into lined collander. Top collander with a plate and put the whole shebang, bowl, collander and plate into the fridge for about 12 hours. The liquid that collects in the bottom is whey. Pour off the whey into a jars and seal tightly. You will need this for your bread.
I have discovered how to make 100 % whole wheat bread in my breadmaker that myhusband will eat (he likes the texture of store bought bread). It is light andfluffy and yummy. The secret is whey. Here's the how to:
Put the following in breadmaker and use whole wheat setting, light crust is best:
3/4 cup whey
1/4 cup + 2T water (hot water if your whey is cold from the fridge, otherwiseroom temp)
2T canola oil
2T molasses or honey
2T vital wheat gluten
3 c whole wheat flour
1t sea salt
2t yeast
So for the cost of 1 gallon milk, I have 2 quarts yoghurt, a crock full of cream cheese, and the ability to make whole grain bread that is not dense.
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