MAKE YOUR OWN YOGURT!!! 1 Qt milk heated to 161*F then cooled to 115*F (Add 2/3 Cups of dry powdered milk for thicker yogurt) Add 1 Tablespoon of plain yogurt or powdered culture, mix well. Place in insulated cooler of 115*F water half way up on the jar of milk mixture. Cover with lid and leave undisturbed for 4-6 hours. Do not shake! It will make your yogurt thin. Chill in the fridge before serving. You can sweeten with sugar, honey, fresh or frozen fruits of your choice, or use it plain. ---------------------------------------------------------------------------------------------------------------------------------------------
CUCUMBER YOGURT DRESSING
2/3 Cup plain yogurt
1/2 Cup chopped cucumber
1 teaspoon dry minced onion
1 teaspoon sugar
1 teaspoon prepared horseradish
1/2 teaspoon salt
Mix well and chill for 2 hours before serving.
* I also like to omit the horseradish and add a little cracked black pepper and garlic. --------------------------------------------------------------------------------------------------------------------------------------------------
GHEE -OR- CLARIFIED BUTTER
1 Cup butter
Heat till butter is almost bubbling. Let rest a few minutes, then skim off the top, leaving the milky fluid at the bottom. this is best done in glass so you can see the separation. This can be done in the microwave, no more than 20 seconds at a time to avoid boiling over.
*Ghee has a much higher smoking point than butter so it can be cooked with at higher temperatures. Ghee is an EXCELLENT addition to popcorn, especially if you like movie theater popcorn. It won't make the popcorn soggy like butter will. -------------------------------------------------------------------------------------------------------------------------------------------------- CHOCOLATE FUDGE CAKE
1 2/3 cups flour 1 1/2 cups sugar 2/3 cup cocoa 1/2 cup butter 1 1/2 cups buttermilk 1 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla 2 eggs
Heat oven to 350*F. Grease and flour 13"x9"x2" pan. Mix till all ingredients are wet. Beat all ingredients well (3 minutes on hi). Bake for 40-45 minutes or till a toothpick inserted in the center comes out clean.
*for cupcakes use a muffin tin lined with paper cupcake liners. fill 1/2 full and bake for 20 minutes. Makes 30 cupcakes.
*note: replacement for buttermilk, add 1 teaspoon of vinegar to plain milk.
1/2 gallon of 103*F whole milk 1/2 a rennet tablet and 1 tsp citric acid dissolved in 1/4 cup cool water 1/8 tsp lipase (optional) Stir citric acid and rennet solution into the milk, do not stir more than 30 seconds. Cover and leave undisturbed for 30 minutes to an hour. When the curd make a clean break drain off whey using a fine colander or cheesecloth. Break up curds and add 1/4 tsp of salt (more/less to taste). Microwave curds 30 seconds at a time until curds are hot, but not too hot to handle. Gather curds and begin "stretching" them. This can be done by picking them up and letting gravity pull them down and folding them over on to itself over and over until no more whey drains out. Reheat in microwave as needed to achieve desired result. Cool, and store in refrigerator.
*note: lipase is an enzyme that produces the "mozzarella" taste most people are accustomed to.