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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.
  • [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
  • [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]

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Saturday, March 20, 2021

Homemade Yogurt

Yogurt is one of the easiest most versatile foods you can make.  I have two yogurt makers but technically you don't need any special equipment.  You need milk and yogurt starter (either plain yogurt with active culture or yogurt from you last batch).  That's it!

I made yogurt.  The "yog" and tang of the yogurt depends on the set time.  Once the yogurt is made it can be used as is or stir in jam, honey or vanilla for a homemade version of flavoured yogurts.  Now here is where it gets really interesting.  The plain yogurt can be strained for about 2 hours to give you Greek yogurt and whey.  The whey is amazing to cook with.  Greek yogurt also doubles as a sour cream substitute.   If you strain the yogurt for about 5 hours, you get yogurt cheese.  This is very similar to a soft cream cheese perfect for topping bagels.  If you strain the yogurt for 24 hours then press in cheese cloth for 7 days, you get a harder, sharper cream cheese that is very much like store bought cream cheese.  

I usually use 5 cups of whole milk to make basic plain yogurt.  From there I process it as desired to meet our needs.  I use an ancient Salton yogurt maker and new Dash yogurt maker.  The Salton make individual cup while the Dash makes a bulk batch.  If you find a Salton yogurt maker without the cups, 250 ml (1 c) mason jars will work. 
 


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