Homemade Vanilla Yogurt

I was initially turned off by the idea of making yogurt at home thinking I would need special equipment and tools. Boy, was I wrong! The only thing special that I use is my candy thermometer (essential for increased chance of success) and the cultures that I put in my yogurt. But even that isn't necessary, using a good quality plain yogurt without any additives will do the trick as well. I find that I get a thicker yogurt with the cultures that I order from the New England Cheesemaking Company and have had no issues with my yogurt setting. The store bought plain yogurt is a little more finicky, at least it is for me.

One more added tidbit that I absolutely love about this yogurt is I know exactly what is in it, no surprises here. Just milk, sugar (which is optional), vanilla bean and cultures.

I love the vanilla bean flecks in this yogurt!

Homemade Vanilla Yogurt
Ingredients:

• 1-2 quarts (4-8 cups) milk, whole or 2% preferred
• 1/3 cup sugar per quart of milk (optional)
• 1 vanilla bean
• 1 packet of yogurt culture or 3 tablespoons per quart of plain yogurt (make sure it has active cultures and no additives, Dannon makes a good one)
• clean mason jars
• candy thermometer or instant read thermometer

Directions:
-Place milk and sugar (if using) into a pot. Cut the vanilla bean in half length wise. Scrape the inner beans out and add both the pod and beans to the milk. Whisk to combine. Heat milk to 185 over medium low heat stirring occasionally. Turn heat off when 185 degrees is reached.
-Cool milk to around 110 degrees. While the milk is cooling, turn oven on for 2-3 minutes, then turn off. Sprinkle the culture or add the starter yogurt, let sit for 2 minutes before stirring. Stir to incorporate the culture.
-Pour milk into clean jars. Cover and place in the oven with the light turned on, make sure the oven is off! Leave the milk undisturbed for at least 6 hours and up to 24 hours, I prefer over night.
-Check one jar to see if it has set. When the yogurt is set, place in the fridge. Use within 14 days.

Yield: 8 cups of yogurt

Note: If your yogurt does not set, don't throw it out. You can still use it for smoothies and baking. Start out making one quart at a time until you are comfortable with your technique and results.

Pizza, Pizza!

There is something about snow days that brings on the pizza cravings. The smell fills the house and the oven warms the kitchen, I LOVE it!

This dough recipe makes enough for two pizzas but I usually double the recipe and freeze the extra two pizzas. To freeze the pizzas all you have to do is roll the crusts out to desired thickness, bake for 8 minutes at 425 then let cool before topping with your favorite toppings, wrap in plastic wrap, then a layer of foil and freeze. I write the cooking directions on the foil with a permanent marker before freezing (12-15 minutes at 425). Its perfect for those quick dinners on weeknights.

Sprinkle a little cornmeal before rolling out the dough. This gives a nice texture to the bottom of the crust and also prevents it from sticking to the cooking surface.

Top with whatever your heart desires. Our go to toppings are pepperoni and bell pepper pizza on the left and skillet bacon and pineapple on the right.

 

Bake for 20 minutes at 425, cheese should be melted in the middle and crust a light brown.

Enjoy!

 

Pizza Dough

Ingredients:

• 1 cup plus 2 Tablespoons of luke warm water
• 1 Tablespoon of sugar
• 2 1/2 teaspoons of yeast (or 1 packet)
• 3 1/2 cups flour
• 2 Tablespoons oil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning

Directions:
Place ingredients in stand mixer bowl in the order listed. Attach dough hook and mix/knead the dough for 5-7 minutes until smooth, starting at the lowest speed increasing after the first 2 minutes or so. Dough should be slightly tacky but not stick to fingers.
Place in a greased bowl and let rise in a draft free spot for 45 minutes, until doubled in size.
Dump dough onto lightly floured surface, divide into 2 equal pieces.
Roll out to desired thickness. Top with favorite toppings.
Bake at 425 for 18-20 minutes, cheese should be melted in the middle and crust light brown.

Bread machine:
Place ingredients into bread pan according to manufacture's direction. Select the dough cycle. When dough cycle is complete continue directions from the point of rolling out the dough.

By hand:
Place everything but the flour in a bowl, mix with a wooden spoon adding the flour one cup at a time. When it becomes too hard to mix with the spoon, dump on a well floured surface and knead in the remaining flour. Continue to knead until dough transforms from a lumpy mess to a smooth, elastic dough (3-7 minutes).

I think its important to actually be familiar with and feel how the dough changes while kneading it, that way you can recognize it by sight when using a mixer.


Yield: two 14" pizza crusts

Whip up a batch of marshmallow bark while the pizzas are baking, they will be set and ready to devour by the time you have finished eating your pizza!

Homemade Pancake Syrup

My husband brought home some extra corn muffins from his swim meet this weekend, like the huge Costco corn muffins! I hate wasting food and basically borderline obsessive about finding ways to use leftovers/extras/refrigerator odds and ends. So instead of changing one of my monthly menu dinner items to accommodate these muffins, I decided to have corn muffins for breakfast. We indulged in some yummy corn bread french toast with some warm homemade pancake syrup.

 

 

Pancake syrup is something I will never buy again. It is so simple to make and is dirt cheap! Sugar, water and flavoring is all that is needed.

 

Homemade Pancake Syrup

Ingredients:

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon maple extract
• 1 teaspoon molasses (optional)

Directions:

Place all ingredients into small saucepan. Bring to a boil, do not stir but slowly swirl the saucepan a few times. Not stirring the mixture will help prevent crystallization when stored. After a boil is reached, reduce heat to medium low and let simmer for 3 minutes. You can simmer another minute or two if you prefer a thicker syrup. Serve hot or place in a container for later uses. Stores indefinitely in the fridge.

 

Yield: 1 1/2 cup

 

This is an easy recipe to experiment with. Try different flavorings, I have tried almond extract with lemon zest that was delicious. Adding a tablespoon of butter to the mixture adds a little richness to the syrup as well.

 



DIY Almond Milk

I'm going simple for my first blog post, like, stupid easy simple. A few ingredients, a good blender and some cheesecloth is all that's needed.

 I enjoy the clean taste of this almond milk and since its a cinch to make, I don't mind making it in small batches for freshness. And don't throw away the almond pulp that's left over, set it aside for that next batch of granola!

What's needed

• 1/2 cup raw almonds
• 2 cups water
• water for soaking
• cheesecloth or fine mesh sieve
• dash of vanilla (optional)
• a date, prune, or sweetener of choice (optional)

What to do
Place almonds (and date or prune if using) in a jar or container and cover with water. Let soak for at least 4 hours, I prefer overnight, the end result is much creamier.
Drain almonds and place in blender with 2 cups of water, sweetener and vanilla (if using). Blend for about 2 minutes. While almonds are blending, place a double layer of cheesecloth or the sieve in a bowl. 
Pour almond slurry into cheesecloth. Gather the loose ends and twist it tight to extract every last drop of almond milk goodness. If using a sieve, press the pulp with the back of a spoon.

Pour into an airtight container and refrigerate. Use within 4-5 days.
Yield: approx. 2 cups (recipe can easily be doubled)