So I told you early this week on my Facebook page that I made homemade yogurt.
Well, I am thrilled to tell you that it turned out--and it is delicious!! And super-easy!
It's not waaay cheaper than store-bought. But I like knowing what's in it: milk, and culture. That's it. No artificial sweeteners (I put honey and vanilla in mine). No preservatives. No nothin' that I don't want in there. I'd LOVE to make it with raw milk...but eh, maybe sometime. For now, a girl can dream. :)
The process is nothing very exciting.
Warm up your slow cooker (on the lowest heat setting).
Bring milk to a simmer, till it foams. I had a half-gallon and I used my biggest pot. That milk expanded till it nearly filled the pot. It was bubbly and fluffy and glorious, and it smelled delicious.
When the milk has shrunk down, take it off the heat. Let it cool till you can stick your finger in it without burning your finger. Mix a cup or so of the warm milk with 1/3 cup plain yogurt. (I just used a store-brand, it was on sale, so was the store-brand milk, 99 cents a half-gallon!) Put the rest of the milk in the slow cooker, slowly stir in the milk/yogurt, and then cover the slow cooker and turn it off, and unplug it.
Wrap it up in bath towels so it stays warm all night.
Go to bed.
Wake up the next morning and peer in your slow cooker to see half a gallon of lovely, tart, good-for-you yogurt!
That's the exciting part. That, and trying to find enough old sour cream and yogurt containers in my cupboard to store all this creamy goodness.
I already used it to make cornbread, instead of milk. Success. Delicious with bananas, honey and vanilla. Okay with raspberry jam, honey and vanilla. Going to try it with pineapple tomorrow. Planning on making homemade granola soon, because the marriage of granola and yogurt is a beautiful one. Especially when both are homemade, and there is plenty of honey involved...
But I digress.
HERE is the recipe I followed, to the letter for once in my life, because I was a little nervous about this turning out. (Thanks, Elsie! It worked great!)
I'm excited to experiment with more flavors for my yogurt. I'm thinking cocoa, and/or peanut butter, would be good. I also plan to use it in cooking (for example, in the aforementioned cornbread). If any of you know of good recipes which use plain yogurt, let me know! I made a delicious salad last night with chopped tomato, half a sliced cucumber, some lime zest and juice, a little minced garlic, salt, pepper, and about a cup or so of yogurt. SO good.
Anyway. I'm excited that this latest experiment worked out. Next time whole milk goes on sale (that's what I used) I'm going to buy three or four half-gallons and stick them in the freezer, because I think whole milk is probably the best choice for yogurt-making and, sigh, in this non-dairy-farming state whole milk is well over $4 a gallon. Grr. And that's the pasteurized, store-brand stuff. Ah well.
It's worth it for the yogurt.
Showing posts with label experimenting. Show all posts
Showing posts with label experimenting. Show all posts
Thursday, February 14, 2013
Friday, February 1, 2013
My first experiences with kombucha!
About three weeks ago I jumped on the kombucha "bandwagon." Kombucha has been around for a long time, but it has recently become popular among the whole/raw/fermented food crowd, at least as far as I have noticed. Several blogging friends of mine, Shaye in particular, are regular kombucha makers and consumers, and they got me interested in the concept.
For those of you unfamiliar with kombucha, it is, simply put, fermented sweet tea. The tea is fermented using a SCOBY, a Symbiotic Culture Of Bacteria & Yeast. The scoby, sometimes referred to as the mushroom, is not a very pretty-looking thing. It is alive, and it grows and "reproduces." It is the scoby which turns sugary tea into a lightly bubbly, healthy-bacteria-filled, tart and delicious beverage.
I started making my own when my mom got a scoby from a friend and started making kombucha herself. Homemade kombucha is FAR cheaper than buying the expensive mass-produced version found at specialty stores (you can get it at Trader Joe's, among others). Each time you make a batch of kombucha, the scoby "reproduces" and creates a baby scoby, which can be separated from the mother and used to start another batch, or go in with the mother in a new batch. (It's like Amish friendship bread--the starter keeps reproducing, so you keep getting more starter.) Apparently you can actually eat the scoby, although given its rubbery texture and unappealing looks, I don't think I would. But, to each his or her own. :)
The history of kombucha is quite interesting--it was first made in China and from there spread to the rest of Asia, Europe, and eventually the rest of the world. If you'd like to read more about it, this Wikipedia article is very informative.
I could go on about what I've recently learned regarding the uses for kombucha, the varieties, the different techniques in home brewing. But you can Google that for yourself. And check out my friend Shaye's post on kombucha-making (that's basically the recipe/technique I used), and some more info from foodrepublic.com.
My own experience with kombucha so far has been an enjoyable and tasty one. I got two scoby's from my mom so the last time I started a batch I detached the original two and just kept the one from the batch I made. Yes, I just tossed them in the trash... maybe at some point I'll decide what to do with the extras. They're kind of a pain to mail, but if you live in my area let me know if you want a scoby!
I have been keeping just a small batch going, because I just drink half a cup to a whole cup a day. I make about eight cups at a time. Instead of using bottles with rubber stoppers, my kombucha goes in large glass jars and with a piece of plastic wrap under the tops to make a more airtight seal. The first batch I made I neglected to use the plastic wrap and my kombucha went kind of flat. Flat kombucha isn't nearly as fun as fizzy kombucha. :)
I used Earl Grey tea for my first two batches. The batch I set to ferment today I made with plain black Lipton tea. I'd like to try it with a good green tea, just because of the healthy aspects that green tea already has. The taste and smell take a little getting used to. Finished kombucha has a distinctly vinegary smell and taste; it's quite tart. It's good by itself and I often have it with breakfast.
I have to say that at this point I haven't noticed significant health benefits. I know it's good for my digestive system, but without going into detail, I haven't noticed much of a difference since I started drinking kombucha. I'm sure the long-term benefits will definitely be noticeable, however.
If you're still curious about something I didn't cover, feel free to comment or email me!
UPDATE: This page has posts by quite a few people about kombucha: Kombucha Challenge Linky Carnival. Many of the posts have additional links as well. There are a lot of great ideas, advice, and suggestions included there!
Linking with Real Food Forager.
For those of you unfamiliar with kombucha, it is, simply put, fermented sweet tea. The tea is fermented using a SCOBY, a Symbiotic Culture Of Bacteria & Yeast. The scoby, sometimes referred to as the mushroom, is not a very pretty-looking thing. It is alive, and it grows and "reproduces." It is the scoby which turns sugary tea into a lightly bubbly, healthy-bacteria-filled, tart and delicious beverage.
I started making my own when my mom got a scoby from a friend and started making kombucha herself. Homemade kombucha is FAR cheaper than buying the expensive mass-produced version found at specialty stores (you can get it at Trader Joe's, among others). Each time you make a batch of kombucha, the scoby "reproduces" and creates a baby scoby, which can be separated from the mother and used to start another batch, or go in with the mother in a new batch. (It's like Amish friendship bread--the starter keeps reproducing, so you keep getting more starter.) Apparently you can actually eat the scoby, although given its rubbery texture and unappealing looks, I don't think I would. But, to each his or her own. :)
The history of kombucha is quite interesting--it was first made in China and from there spread to the rest of Asia, Europe, and eventually the rest of the world. If you'd like to read more about it, this Wikipedia article is very informative.
I could go on about what I've recently learned regarding the uses for kombucha, the varieties, the different techniques in home brewing. But you can Google that for yourself. And check out my friend Shaye's post on kombucha-making (that's basically the recipe/technique I used), and some more info from foodrepublic.com.
My own experience with kombucha so far has been an enjoyable and tasty one. I got two scoby's from my mom so the last time I started a batch I detached the original two and just kept the one from the batch I made. Yes, I just tossed them in the trash... maybe at some point I'll decide what to do with the extras. They're kind of a pain to mail, but if you live in my area let me know if you want a scoby!
I have been keeping just a small batch going, because I just drink half a cup to a whole cup a day. I make about eight cups at a time. Instead of using bottles with rubber stoppers, my kombucha goes in large glass jars and with a piece of plastic wrap under the tops to make a more airtight seal. The first batch I made I neglected to use the plastic wrap and my kombucha went kind of flat. Flat kombucha isn't nearly as fun as fizzy kombucha. :)
I used Earl Grey tea for my first two batches. The batch I set to ferment today I made with plain black Lipton tea. I'd like to try it with a good green tea, just because of the healthy aspects that green tea already has. The taste and smell take a little getting used to. Finished kombucha has a distinctly vinegary smell and taste; it's quite tart. It's good by itself and I often have it with breakfast.
I have to say that at this point I haven't noticed significant health benefits. I know it's good for my digestive system, but without going into detail, I haven't noticed much of a difference since I started drinking kombucha. I'm sure the long-term benefits will definitely be noticeable, however.
If you're still curious about something I didn't cover, feel free to comment or email me!
UPDATE: This page has posts by quite a few people about kombucha: Kombucha Challenge Linky Carnival. Many of the posts have additional links as well. There are a lot of great ideas, advice, and suggestions included there!
Linking with Real Food Forager.
Tuesday, January 29, 2013
Update on the "No-'Poo" experiment, and Giveaway Winners!!
I have a confession to make to you all.
I'm impatient.
After a week and a half of the baking soda/apple cider vinegar hair-washing, I'm ready to quit it for now.
I know what all the proponents of it will say--you have to keep at it for at least a month to give your hair time to adjust.
Well, you know what? I don't like what my hair is doing as it "adjusts"! :( It looks greasy so quickly, and even right after it's washed and dried it's clumpier than it used to be, and not nearly as soft and smooth or easy to manage.
That, right there, is enough reason for me to go back to my regular shampoo and conditioner--the minimal amount that I use anyway. I feel prettier.
Granted, I could try adjusting the ratios of baking soda/ACV. I might do that at some point. A little more baking soda might do the trick. But like I said, I'm impatient. I don't feel like adjusting the ratios and giving it another couple weeks.
Besides, I buy those bargain-sized bottles of Suave shampoo/conditioner (one of the cheapest brands), and they last me nearly six months, people. It's really not much cheaper to use the baking soda/ACV, once I mix up another batch every two weeks or more, because I use so much more of it than regular shampoo.
So I'm calling it quits. For now. Maybe this summer (when I won't be seeing so many people) I'll give it a shot again. I'll let you know. But right now, I have something much more exciting to talk about....
The winners of the Rekindling Romance eKits!!
Thank you all, so much, for participating in my first-ever giveaway. I hope to have more in the future--especially once I hit 100 followers (hint, hint :) ).
A reminder: Even if you didn't win one of the eKits, they're available for purchase on A Biblical Marriage for just $4.99, and you still have plenty of time before Valentine's Day to prepare the printables for you and your spouse to use!
Congratulations, ladies!!
I'm impatient.
After a week and a half of the baking soda/apple cider vinegar hair-washing, I'm ready to quit it for now.
I know what all the proponents of it will say--you have to keep at it for at least a month to give your hair time to adjust.
Well, you know what? I don't like what my hair is doing as it "adjusts"! :( It looks greasy so quickly, and even right after it's washed and dried it's clumpier than it used to be, and not nearly as soft and smooth or easy to manage.
That, right there, is enough reason for me to go back to my regular shampoo and conditioner--the minimal amount that I use anyway. I feel prettier.
Granted, I could try adjusting the ratios of baking soda/ACV. I might do that at some point. A little more baking soda might do the trick. But like I said, I'm impatient. I don't feel like adjusting the ratios and giving it another couple weeks.
Besides, I buy those bargain-sized bottles of Suave shampoo/conditioner (one of the cheapest brands), and they last me nearly six months, people. It's really not much cheaper to use the baking soda/ACV, once I mix up another batch every two weeks or more, because I use so much more of it than regular shampoo.
So I'm calling it quits. For now. Maybe this summer (when I won't be seeing so many people) I'll give it a shot again. I'll let you know. But right now, I have something much more exciting to talk about....
The winners of the Rekindling Romance eKits!!
Thank you all, so much, for participating in my first-ever giveaway. I hope to have more in the future--especially once I hit 100 followers (hint, hint :) ).
A reminder: Even if you didn't win one of the eKits, they're available for purchase on A Biblical Marriage for just $4.99, and you still have plenty of time before Valentine's Day to prepare the printables for you and your spouse to use!
So, without further ado (drumroll please), thanks to random.org, these are the three winners:
Entry #92, Alyssa Zech
#51, Kellie Green
#108, Elisa Pulliam
You'll be contacted by email within 48 hours with details about your free eKit.
Thanks again to all of you for participating!!
Sunday, September 16, 2012
The results of the soap-making experiment...
I'm sorry I don't have pictures. It's plain white, nothing very interesting, and I just put it into sterilized glass jars and my shower-gel bottle.
I had to laugh yesterday when I came home from work and the stuff had "gelled" already--it only took about six hours! It was like not-quite-set jello in the pot, so I whipped it up with a whisk, and then with my hand mixer. And I'll be honest--the reviews I read saying the consistency was "snot-like"? They were absolutely right. It is. :) It was hilarious pouring the stuff into the bottle and jars... such a funny consistency!
But you know what? It smells good. It cleans my skin and leaves it feeling perfectly soft. It's workable in the shower. I won't force my husband to use it--but hey, now I won't have to buy shower gel for probably three or four months or more!
Most of all, I'm proud of myself for trying something new. For sticking with it. And for not having high expectations of myself or my project for once--I couldn't be disappointed, just amused! :)
Next on my list for do-it-myself, natural beauty products is to switch from regular shampoo and conditioner to baking soda water and apple cider vinegar water. Have you heard of this method? I'm most interested in it as a money-saving enterprise (a little baking soda and acv is waaay cheaper than a bottle of shampoo or conditioner!), plus as another effort to use more natural products on or in my body. I'm getting there...slowly but surely. :) Probably in another five years you'll be able to label me a "crunchy" homemaker--but I'm good with that! See this site, this one, and this one for info on the "no-poo" method. I'm excited. :)
What about you? Have you started making any homemade cleaning/beauty products? What works for you?
Saturday, September 15, 2012
I'm experimenting--with homemade liquid soap!
So, blogging friends, I'm embarking on a new homemaking, home-made adventure: making liquid soap! I've been wanting to do this for a while, ever since I happened on this recipe. My mom gave me a couple bars of nice Yardley's soap for my birthday, and I bought a $7, six-ounce bottle of glycerin at the drugstore the other today, and today I decided to go for it! I also referred to this post , and I read somewhere else (forgot to bookmark that one) that including isopropyl (rubbing) alcohol added antibacterial qualities, so I mixed in that too. Here's the final recipe that I used:
10 1/2 cups water
1 cup grated soap flakes
1 tablespoon glycerin
2 tablespoons rubbing alcohol
I sanitized my grater, measuring spoons, cutting board, whisk, and glass measuring cup with boiling water. Set the 10+ cups of water to boil while I grated the soap. (If I do this again, I'll use a food processor--it was tiring and I think I breathed in some soap dust.) The soap melted almost instantly, and the mixture foamed a bit when I poured in the alcohol. The fumes were a bit strong, but now the entire apartment smells nicely of lavender soap! I'm going to let the mixture cool in the pot until it reaches the consistency I want. If it turns out too runny or too "snotty" (that's a word a lot of commenters on both those posts used to describe their soap), I'm going to try whisking it or using a hand beater to incorporate air. We'll see if that works.
If it's too thick (which I doubt will happen) I'll probably heat it up again and add some more water.
A lot of people were complaining that the soap didn't lather. Plenty of others explained that lather doesn't equal cleaning. I know it's soap, and I know it'll do the job whether it lathers or not!
Others were concerned about bacteria growing in the soap if purified water wasn't used to make it. I'm not worried about that, for these reasons: I boiled my water, for several minutes, before I added the soap, and boiled it some more after the soap flakes were mixed in. I sanitized all my utensils, and I'm going to sanitize my storage containers before I put the finished soap in them. Also, again-- it's soap. It already contains ingredients that kill germs. Plus, that's why I added the rubbing alcohol. If the boiling didn't already kill off any bacteria, the alcohol will!
Finally, if this experiment turns out to be a complete flop, I'm not going to fuss. The soap didn't cost me anything since it was a gift, and I wrapped the leftover bits in a piece of cotton fabric and tightly rubber-banded it shut, and I plan to use that in the shower. And I still have most of a bottle of glycerin, which I can use as a skin moisturizer mixed with water. So even if I decide that I can't use my homemade liquid soap, it's still not a loss--and maybe I'll try again with a different technique!
In the meantime, I'm baking bread (a combination of white and whole wheat flours), and I finally figured out how to get the loaves to rise properly and avoid having the dough stick to the towel covering it. Cover the dough first with a well-greased piece of plastic wrap, and then put the wet towel over that. Also, the second and third risings were on top of the warming-up oven, not in it, so that I wouldn't collapse the dough by taking it out of a very warm oven into a less-warm kitchen.
I'm so proud of myself. And feeling so very domestic. :)
10 1/2 cups water
1 cup grated soap flakes
1 tablespoon glycerin
2 tablespoons rubbing alcohol
I sanitized my grater, measuring spoons, cutting board, whisk, and glass measuring cup with boiling water. Set the 10+ cups of water to boil while I grated the soap. (If I do this again, I'll use a food processor--it was tiring and I think I breathed in some soap dust.) The soap melted almost instantly, and the mixture foamed a bit when I poured in the alcohol. The fumes were a bit strong, but now the entire apartment smells nicely of lavender soap! I'm going to let the mixture cool in the pot until it reaches the consistency I want. If it turns out too runny or too "snotty" (that's a word a lot of commenters on both those posts used to describe their soap), I'm going to try whisking it or using a hand beater to incorporate air. We'll see if that works.
If it's too thick (which I doubt will happen) I'll probably heat it up again and add some more water.
A lot of people were complaining that the soap didn't lather. Plenty of others explained that lather doesn't equal cleaning. I know it's soap, and I know it'll do the job whether it lathers or not!
Others were concerned about bacteria growing in the soap if purified water wasn't used to make it. I'm not worried about that, for these reasons: I boiled my water, for several minutes, before I added the soap, and boiled it some more after the soap flakes were mixed in. I sanitized all my utensils, and I'm going to sanitize my storage containers before I put the finished soap in them. Also, again-- it's soap. It already contains ingredients that kill germs. Plus, that's why I added the rubbing alcohol. If the boiling didn't already kill off any bacteria, the alcohol will!
Finally, if this experiment turns out to be a complete flop, I'm not going to fuss. The soap didn't cost me anything since it was a gift, and I wrapped the leftover bits in a piece of cotton fabric and tightly rubber-banded it shut, and I plan to use that in the shower. And I still have most of a bottle of glycerin, which I can use as a skin moisturizer mixed with water. So even if I decide that I can't use my homemade liquid soap, it's still not a loss--and maybe I'll try again with a different technique!
In the meantime, I'm baking bread (a combination of white and whole wheat flours), and I finally figured out how to get the loaves to rise properly and avoid having the dough stick to the towel covering it. Cover the dough first with a well-greased piece of plastic wrap, and then put the wet towel over that. Also, the second and third risings were on top of the warming-up oven, not in it, so that I wouldn't collapse the dough by taking it out of a very warm oven into a less-warm kitchen.
I'm so proud of myself. And feeling so very domestic. :)
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