Recipe: Strawberry-Rhubarb Jam

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Go to the recipe

This is a spin on my grandma’s rhubarb jam. I love her old-school recipe, but wanted to try something without Jell-O’s artificial color and flavor. (Check out the recipe here.)

This version gets its flavor and color boost from real strawberries. But, to keep things simple, I used frozen ones. The end result is a foolproof, tasty jam though it lacks some of the tang of Grandma’s.

The recipe

1 lb rhubarb cut into bite-size pieces
10 oz strawberries crushed (I used frozen berries)
2 cups sugar (to taste)
3 packages unflavored gelatin (1 oz each)

Cook rhubarb and strawberries in a saucepan over medium heat. Bring to a boil and cook until fruit breaks down. If you’re using fresh berries and rhubarb, you’ll probably want to add a touch of water to help things break down.

Mix sugar and gelatin together. (This is to avoid clumping. To be extra careful, have it bloom as FC recommends here) Then stir into jam and boil again.

Transfer to storage containers and cool. If using plastic containers, bring to room temp before transferring. Store in the refrigerator or freeze for later use.

Makes about 2 pints

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Chocolate Cherry Biscotti: Recipe Review

I love the biscotti recipe from Ellie Krieger’s book The Food You Crave. You can also find the recipe on Food Network. This low-sugar treat is a healthy take on the classic coffee-dunker this time using olive oil, whole wheat flour, dried fruit, nuts, and a bit of chocolate for your sweet tooth.

It’s the perfect companion for your afternoon coffee or tea. Or hey, it’s nutritious ingredients could almost make it pass for a granola or energy bar right? And definitely double the recipe if you make it, one dozen isn’t nearly enough.

Careful with wet and dry
I’ve tried the recipe three times so far. A couple points of caution… I had a bit of trouble getting the right consistency dough: one time too wet, one time too dry. So I had to add a bit of extra flour or water to get a malleable consistency. So just be aware…

I also recommend using an electric mixer to manage the stiff dough.

Bake longer? Different shape?
On the first bake, I had best results making longer and skinnier logs… about 18 inches not 12 as she recommends.

Then I baked it for about 35 minutes at 350 (not 25 min). That’s because my biscotti was still doughy after only 25 minutes. Bake until the log gets some color and a toothpick comes out clean. I’m no biscotti expert, but that’s what I had to do for this recipe from Bon Appetit.

Then I lowered the oven temp to 300 and cooked the biscotti for 10 minutes on each side so they’d dry out a bit more.

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Homemade Granola Bars: Recipe Review

Yum, made up some homemade granola bars (or energy bars as she calls them) using Ellie Krieger’s recipe. It’s on the cooking channel website.

I’ll definitely have to try them again. Could use a bit of salt and maybe some peanut butter?

But the idea of mashing everything in a food processor is a brilliant idea. Other granola bar recipes that I’ve tried have been very crumbly.

Will try to post a pix later…. update: too late. Ate them all. Maybe next time.

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Grandma’s Rhubarb Jam

Rhubarb JamGot a bunch of rhubarb at the farmers market on Saturday.

Made up some jam. Check out my recipe over at VegetableGardener.com: http://www.vegetablegardener.com/item/9163/grandmas-rhubarb-jam-recipe-quick-and-easy

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Recipes to Try? Bon Appetit’s March Issue

Sticky Toffee Banana Pudding

Yum, this month's Bon Appetit features lots of recipes I want to try, like this banana cake... now if I can only find the time. Photo by Dan Forbes, courtesy of Bon Appetit.

Just got the chance to peruse the March issue of Bon Appetit, given unlimited time… these are the recipes I’d try.

Malaysian Beef Curry: I’m guessing this is a riff on Malay Beef Rendang. It’s designed for a slow cooker, so I better give it a shot. I should also try sprouting my own lemon grass as recommended here. I’ve purchased starter plans in the past from Gilberties, but it’s even easier if you can get your plant starts from the groceries. The plants didn’t really enjoy being grown in pots in my house but they went bananas late in the summer in my garden. In the heat of the season, they were able to hold their own with the weeds.

Banana-Fudge Sundaes: Bananas and ice cream are just meant for each other… I’ve got to this ice cream recipe a try. It combines pureed bananas, cream, and sweetened condensed milk. Then you put it in an ice cream maker (I just got one) and serve with a basic fudge sauce.

Sticky Toffee Banana Pudding: I’m obviously craving bananas since this “pudding”/cake also drew my eye–not that I really have spare time to go around making desserts all the time (or the room for the calories!).

Bacon and Date Scones: What is it about dates these days? I’ve been eating them often as appetizers lately, wrapped in bacon, skewered with cheese, etc. Maybe they’d be good in a scone. The savory sweet combo sounds intriguing.

Melted Cheese and Chorizo with Grilled Bread: Sounds like an easy, quick app recipe.

Okay, now that I’ve bothered to write these all out… hopefully I’ll at least try one! But at least this exercise may help me not to forget.

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The Best Online Recipes

So easy to forget the ones you try–even the ones you love.

Appetizers

Cheddar Cheese Puffs
These are these rich, buttery, cheesy puffs are the perfect appetizer. Tidy to eat at a cocktail party and a crowd-pleaser with kids and adults alike. Forgot to let the choux-paste cool enough before adding the eggs… but they still turned out ok.

Gougeres
I love these cheese, cream-puff like treats. Lovely before dinner with a glass of wine… only trouble is, where do you stop?

Main Dishes:

Baked Mustard-Herb Chicken Legs
This 2004 New York Times recipe (I guess it was in a Minimalist column) is one of my go-to chicken recipes. Simply coat chicken thighs in dijon mustard and garlic, then dredge in herbs and breadcrumbs and bake. It’s flavorful and foolproof. Unlike breast meat that can be fussy and can easily turn dry, I’ve never messed up this recipe.

Ina Garten’s Beef Burgundy with Tenderloin
I made this beef tenderloin recipe when company came over. It was an easy one-pot dish that I should try again. The flavor didn’t knock our socks off though so next time, I might kick up the amount of garlic. But, it’s a nice all-in-one dish that seems more elegant because of the tenderloin.

Chicken Under a Tent
Lidia Bastianich showed how to make a delicious baked chicken dish on her PBS show and used to run the recipe on her website. Maybe you can find it now via Google books. It involved roasting chicken on a bed of vegetables and porcini mushrooms. It was lovely.

Chicken Milanese
This recipe makes the tastiest salad! With the breaded and pan fried chicken, I don’t know if you can exactly call it “healthy” but it sure is lovely. I made it soon after I started working for the Taunton Press (notice my bias towards their magazine) and just started delving into Fine Cooking recipes.

Slow-Roasted Country Ribs
Looks like this came from the Joy of Cooking, though my mom passed me this three-ingredient recipe by phone. It’s not much to look at… but it’s foolproof, flavorful and very saucy. Serve with lots of bread, rice or potatoes.

Kicked Up Jambalaya
This one-pot dish does not hold back on flavor. It actually makes great (though not gourmet) individual freezer lunches–like a spicy version of those Midwestern rice casseroles. To avoid mushy rice, cooked the meat and vegetables first, then remove any bones/skin and separate the liquid. Cook up a batch of rice as you normally would, using the cooking liquid in place of water. To serve, top the rice with the reserved vegetables and meat. This dish had lots of flavor, I usually used a half-jar of Emeril spice mix per batch.

Grilled Tuna Burger with Ginger Mayonnaise
The ginger mayonnaise that goes with this burger is incredible! And the recipe couldn’t be simpler. Grill up some tuna, throw it on a bun, mix up the mayo, and serve! So tasty and simple!

Parker House Schrod with Parker House Rolls
It’s a famed recipe from the (Omni) Parker House in Boston. Sinful but delicious.

Pernil (Roast Pork)
I’ve only tried pernil once and looking through my recipe clippings, it looks like it was this “Daisy Cooks” recipe that I used. You take like a whole head of garlic, mash it up with some other ingredients, and let the pork steep in its juices (for days even!). I’ve never made such a flavorful roast in my life. Oh my the fridge soaked up all the garlic flavor.

Pork Tenderloin with Apples
There’s nothing better than a rich cream pan sauce flavored with apples. It’s a delicious, fast meal that’s perfect for entertaining from FineCooking.com.

Steak with Irish Whiskey Cream Pan Sauce
This Fine Cooking recipe (by Bruce Aidells the sausage king) is my favorite treatment for any type of steak. I guess it’s a riff on Steak Diane. I love the creamy whiskey pan sauce. You can never get enough!

Steak with Red Wine Shallot (onion) Marmalade
I made the “marmalade” for this recipe and served it with beef steaks. Great accompaniment… though I used onions instead of shallots.

Short Rib and Porcini Ragu
I’ve made this multiple times for guests. It’s a lot of work chopping up all the meat for the ragu, but the recipe is delicious and I’ve had friends make this for their own guests as well.

Zappa Family Spaghetti Sauce
This is a fun recipe for a Scandinavian girl: an Italian-American Sunday tomato sauce used to cook up spare ribs, brisket, and meatballs. I only made it once, but it’s the perfect thing to cook up on a cold wintertime weekend.

Breakfast

Easy Crust-less Mini Quiche
Foolproof, doesn’t stick to the pan, used with a variety of fillings. Egg, cornstarch, milk ratios seemed like the most important elements.

Quiche
Simple egg/liquid ratios. Used with alternate fillings. Didn’t bother blind baking the crust, it was still delish.

Yeasted Waffles
Just got a waffle-maker… this recipe was perfect. Simple to stir up, leave to sit in fridge overnight. Quick to cook up in the morning.

Breads

Corn Muffins with Maple Butter
I overcooked the muffins–moist-ness problem was likely user error. Maple butter was an excellent accompaniment.

Soups:

Autumn Vegetable Soup

I tried this first at my mom’s house. This Ellie Krieger/Fine Cooking recipe is now one of her go-to recipes. I’ve made it twice myself. It’s chock full of healthy goodness. I added a teaspoon of cumin to boost the flavor. Make a big batch and freeze in pint-sized containers for easy brown-bag lunches in winter.

Butternut Squash Soup with Apple and Bacon
Now this recipe is really decadent! It’s so tasty with the rich and smoky bacon that it doesn’t really feel like a vegetable soup at all. It feels a little weird pureeing the bacon, but it’s definitely a good recipe. Though I’d double it. If you’re going through the trouble of cooking it up, six of seven cups is not a very big yield. Plus, this would be great for freezing for brown-bag lunches later.

Salads

Blue Cheese Salad Dressing
This is delicious.

Southwestern Caesar and Chipotle Dressing
This dressing is delicious, though I never have chipotles on hand (and don’t really like the smoke) so this recipe is fine without too.

Zinfandel Salad Dressing
It looks like pink yogurt, but this dressing is creamy and delicious! Little alcohol bite though.

German Potato Salad
I wish I knew how to make this really well. A friend makes one for Octoberfest that’s divine… complete with the sugary-vinegar-white-sauce. I never got the recipe… maybe this one comes close? You can turn leftovers into little pancakes. A child in my family, however, looked at it and said it was a “yuck”–not really photogenic. Next time, I may try the Cooks Illustrated one. No “sauce” but maybe delish none the less.

Sides

Beet Orzo with Goat Cheese
This beet dish by Sarah Breckenridge is perfect for summer when you only start to get about one or two beets out of your garden at a time. The colors are just lovely with the bright red beet-infused orzo contrasted with the creamy goat cheese.

Vegetables

Sweet-and-Sour Beets
This recipe isn’t actually online… but I found an excellent beet recipe in Weight Watcher’s Under 20 cookbook. It uses ready-to-eat beets with a sweet balsamic vinaigrette… and the secret is horseradish giving it a flavorful kick.

Bakery Treats

Joanne Chang’s Sticky Buns
I wish I had time to make more treats like this Sticky Bun recipe from a Bobby Flay “Throwdown” episode. I made it once and it was very nice (though I had trouble proofing the buttery dough in the fridge–too much cold butter to let the dough really move). It’s incredibly rich.

Pies/Tarts

Pecan Rum Tart
Excellent–not so sticky-sweet like a pecan pie with all the filling. Made 2 for Thanksgiving. One in a 9-in. spring form.

Apple Pie
I’ve made two memorable apple pies, and nothing since has come close, except this one. I found this recipe for Thanksgiving. Excellent. Used 6 small granny smith apples. I feel like the other memorable one came from Bon Appetit… something like Blue-Ribbon Apple Pie… you had to bake the bottom crust in advance. Maybe one day I’ll find that recipe too.

Butter Pie Crust
Might be the best pie crust I’ve ever made. A little like a shortbread cookie. And no need to chill it. Can roll right away.

Dessert

Gateau Breton
Incredible dessert, I’ve made this countless times–like a vanilla brownie but refined. Easy to make and transport, very versatile.

Balzano Apple Cake
I love serving fruit based desserts when I entertain since they’re often a nice, sweet, light ending to an evening of indulging. Plus, cakes like this one from the New York Times are easy do make and don’t require a lot of fuss or ornamentation.

Banana Cake
Don’t overbake. Not an overly large cake. Good with a lighter cream cheese/whip cream frosting.

Andy Garcia’s Cream Cheese Flan
Actor Andy Garcia’s flan recipe includes cream cheese as well as sweetened condensed and evaporated milk. It was mentioned in Bon Appetit once.

Ina Garten Creme Brulee
You can’t take short-cuts with creme brulee. It’s delicious simply because of the luscious, sinful ingredients. Don’t bother if you’re not going to make it full fat or eat it fresh. It’s an absolute sin when restaurants serve poor renditions of this dessert… so disappointing. I’ve served this recipe for guests and let everyone “brulee” their own sugar with a torch and that was fun. The first time I tried to make it, I messed up by not scalding the cream mixture (I was just using plain vanilla, not the beans). The custard never set. So, in future, always scald the cream first.

The Perfect Flan
I found this in my recipe stash. Don’t remember it exactly, but my chicken-scratches say it was lovely. If I make a flan again, I should use this recipe.

Torta al Vino
I saw this recipe first made on Lidia Bastianich’s PBS show. It’s a delicious cake that’s fast to make as well as light and refreshing with the fruit. I made it with blueberries though it can be made with grapes. It also includes olive oil. The recipe used to be on Lidia’s website, but now I guess you can find it via Google books.

Cookies and Bars

Ellie Krieger’s Chocolate, Cherry and Almond Biscotti: Healthy “dessert” option. Grab an after-dinner treat while being mindful of your calories.

Ellie Krieger’s Energy Bars: A health-conscious sweet-treat. An excellent DIY granola bar that’s not messy and crumbly–excellent idea to blitz ingredients in a food processor. Texture is akin to fig newtons.

Chocolate Chip and Peppermint Crunch Crackles
My mom makes this recipe every year. The cookies taste like a Girl Scout’s Thin Mint though the cookies are soft and chewy inside.

Coconut Orange Snowballs
A fave in my family. My mom makes them every year for Christmas.

Ginger Slice and Bake Cookies
Yum. These cookies aren’t your traditional gingerbread men. Instead they’re more like a sugar cookie bursting with the refreshing flavor of crystallized ginger. Great contrast to the other heavy flavors of the winter holidays.

White Chocolate Eggnog Bars
A colleague made these bars over the holidays once and I’ve been in love with the recipe ever since. It’s part of the book The Good Cookie. But you can find the recipe online via Google books. The white chocolate topping can be a little runny, so go light on the cream in the ganache.

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Recipe: Meyer Lemon Marmalade

(Skip the commentary, jump to the recipe)

I’m a glutton for punishment. I saw Melissa Clark’s Meyer Lemon and Blood Orange Marmalade recipe in the New York Times recently and couldn’t resist giving it a try even though I knew it would probably mean hours of weekend cooking that wouldn’t result in “real” food for my household for the week ahead.

But I took it on anyway since I’ve been on a buttered-toast-and-jam kick these days and recently saw Meyer Lemons at Costco and have never tried them. So I bought a bulk pack.

Think chemistry, not a foolproof recipe
Making the recipe was definitely an adventure, leaving me with many more questions than answers about jam making. I guess it’s more like a chemistry experiment requiring precision and proper equipment. My marmalade turned out runny. I guess the recipe was serious about getting the mixture to an exact 222 degrees. I have a candy thermometer but couldn’t find it and my instant read showed that the mixture was approximately there.

Oh well… “approximately” was not good enough–the resulting marmalade “sauce” was delicious but it wasn’t a success. In future, I would also cut the fruit into small chunks in future rather than leaving them as large segments which turn into large, unwieldy lumps on toast.

Tips for jam making?
“What now?” is the question for my jam making career. I’d definitely love to be able to whip up a quick batch when fruit is in season but don’t want to bother with thermometers and bits of sauce dribbled on frozen saucers.

If anyone has tips on their foolproof recipes, please chime in. In future, I think I’ll lean only towards recipes with store-bought pectin—hopefully that’s easier. The only other jam recipe I’ve made on my own involved jello—definitely not high class, but homey and tasty none the less.

Next steps… finish the lemon bulk buy
The nytimes recipe left me with 2 pounds of Meyer lemons to use up still so I tested out an adapted recipe with pectin (see below) using the SURE.JELL package and Fine Cooking for guidance. The taste is delicious though it’s still a little runny. My pectin package does say that marmalade can take up to two weeks to set (??) but if I did it again, I’d boost the sugar amount to 5 or 6 cups to see if that’s what makes it firmer. (I just found this SureJell recipe online , it’s very close to what I actually made though it’s different than the recipe that came with my box of pectin. The fruit measurements are clearer here online than they were on the box.)

In the adapted recipe below, I also stuck to Melissa Clark’s tradition of simply chopping up the fruit and skipped the “zest-first” shenanigans.

So, overall, an interesting adventure. Hopefully future experiments are less perplexing though I know to skip recipes that call for candy thermometer’s and frozen saucers for testing.


Recipe: Meyer Lemon Marmalade
Note, this recipe yields a delicious lemon “sauce” or runny jam… still a work in progress. But, it’s still yummy on toast and divine swirled into plain yogurt.

8 Meyer lemons—organic if you can find them—or about 2 lbs (about four cups chopped)
2 cups water
1/8 tsp baking soda
1 package pectin
4 cups sugar (for a firmer set, try using 5 to 6 cups)

Wash lemons thoroughly and cut off the ends. Cut lemons into segments. Remove any seeds and then chop segments into even dice. While cooking, the fruit and pulp will reduce to practically nothing so the size of the peel is most critical element. You want the peel to be in nice bite sized pieces, something you wouldn’t mind eating on a piece of toast.

Bring the cut up lemons, baking soda, and water to a boil over high heat. Then simmer for 20 minutes until rinds are soft.

Add package of pectin into the fruit mixture. Bring to a full rolling boil over high heat, stirring constantly.

Mix in sugar and return to a rolling boil. Boil for one minute and then remove from heat. Let sit until cool and then transfer to storage containers.

Store in the refrigerator if you will eat soon. Or in the freezer if you want it for later. If you’re more patient than I am, try canning.

More on marmalade, jam making, and cooking with Meyer Lemons

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Recipe: Foolproof Chocolate Chip Cookies

Chocolate Chip Cookies

A foolproof chocolate chip recipe

I’ve been making this recipe since I was in high school where, among other things, I used them to bribe my way onto student council. It’s loosely based on a family recipe from my uncle or grandmother but has evolved since then.

The secret is getting the proportion of butter and flour just right. The goal is a cookie that’s consistently soft, and not too crispy. For two sticks of butter, I find that 3 cups of flour is just right.

You also want to be careful not to overcook the cookies. That’s the other secret to chewy, softness. When I worked at a bakery, I was shocked at first to see how “undercooked” their cookies looked when they removed them from the oven… but, that’s how they kept them chewy.

When putting them onto the pan, I also roll the dough into balls and don’t just drop them from a spoon. This assures a nice round, plump cookie and it’s also easier to tell if the cookies are a consistent size if they’re all the same shape.

The recipe:

2 sticks of butter or margarine softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces semisweet chocolate chips

Preheat oven to 375 degrees F.

Cream the butter and sugar together (a mixer with a paddle attachment works well.) Mix in the two eggs and the vanilla. Don’t overmix. Mixture may look grainy.

Sift together flour, baking soda, and salt. Slowly mix into the butter mixture until all the flour is incorporated. Add chocolate chips.

Take pinches of dough and roll them into balls, spacing them evenly on an ungreased cookie sheet. The insulated pans are good for avoiding burned or overly-brown bottoms.

Bake for 10 to 12 minutes or until the cookies are puffed and golden. Leave for a few minutes to set on the pan and then transfer to a cooling rack.

Variations: Cookie bars: Transfer dough to a 9×13 pan and bake for 25 to 30 minutes until dough is puffed and golden. Let cool and then slice into bar shapes. A much faster way to get a chocolate chip fix.

Can also incorporate nuts and other mix-ins into the base dough. Though my favorite is plain chocolate chips (and not the milk chocolate kind!).

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Recipe Review: Slow Cooker Oatmeal with Apricots and Buttermilk

Slow cooker oatmeal with apricots and buttermilk

I started testing slow cooker recipes for the first time recently and tried an overnight oatmeal last night. A recipe on The Kitchn, by Louie C, inspired me since it featured buttermilk. For some reason, buttermilk always sounds like it’ll taste zesty, luscious, and delicious to me. I’ve been keeping it in the fridge lately for a quick homemade ranch dressing, pancakes, or quick breads so this seemed like another great use.

The slow cooker recipe features steel-cut oats, dried apricots, buttermilk, brown sugar, water, vanilla, a pinch of salt, and optional wheat bran. Plop all the ingredients in your slow cooker at bed time, set it to low, and awake to a ready-made breakfast.

I guess the recipe is a little too zesty for some, said The Kitchn writers recommended that cautious cooks use milk or cream in place of the buttermilk. But I’m a fan of tart and pungent flavors to waken the taste buds (think vinaigrette, blue cheese, arugula, Louisiana hot sauce, buffalo wings, pickles, grapefruit, …). My spouse calls it (in love I hope) part of my sour personality. So I gave the buttermilk version a try.

I don’t think it has any more tang than yogurt and if you serve it with milk, a little extra sugar, and maybe a pat of butter, the acid is just a background note to my palate. And, the tartness is a great way to lighten up oatmeal’s heavy, sticky flavor profile.

If you like oatmeal, I would definitely give the overnight recipe a try. I guess “Louie C”‘s recipe is actually just a riff on a now-classic Alton Brown recipe.

Oatmeal with old-fashioned rolled oats doesn’t take that much effort to make fresh in the morning on the stove top or microwave, but on a busy morning, a pot full of the ready-made stuff is a welcomed breakfast time-saver.

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Recipe: Make Your Own Yogurt

Homemade yogurt

Homemade yogurt

Of course you can buy yogurt at the store… but you can also make it yourself at home. If you can buy inexpensive milk (like the gallons at Costco) it can save you money or you may want to make it at home so you can use milk from your favorite local dairy.

I make it to reduce the waste of buying plastic yogurt containers. In my town, they’re not recyclable.

When I was a kid, my mom made it frequently using water and milk powder so she didn’t have to worry about keeping large supplies of fresh milk on hand. Also, she was later able to change up her recipe to use whole milk when my baby sister was underweight so the yogurt could help fatten her up.

It’s also just a fun, back-to-basics project that teaches you more about where your food comes from. I won’t deny that it’s a little time-consuming heating and cooling the milk, giving the yogurt time to incubate, and cleaning up the associated dishes. It’s not right for everyone, but it can be rewarding.

In hot climates, I’ve heard that you can just leave yogurt out overnight to incubate but I use an electric yogurt maker (Waring Pro) to help guarantee success. You can even do it in your home oven though it’s fussy to get the temperature just right. (Don’t forget that failed batches can be used in baking for muffins, pancakes, etc.)

As a final note, you can make the yogurt with fresh milk and yogurt cultures only but I’d recommend supplementing it with powdered milk to give you a richer, thicker consistency. And don’t feel like you have to use the exact measurements below. Use whatever quantity of milk is needed to fill up your containers and adjust the powdered milk quantity to suit.

The recipe

7 cups milk
1 cup powdered milk (creates a firmer yogurt)
1 generous tablespoon plain yogurt with live active cultures

In a medium sized sauce pan (or double boiler insert) stir milk powder into liquid milk to dissolve.

Scald milk mixture, heating above 185-200 degrees F to kill any bacteria that might compete with the yogurt cultures. Keep a close eye on the heating mixture since it can quickly boil over. Use a double boiler to apply a gentle heat and reduce the risk of boiling over.

Once the milk is to temperature, remove from heat. Cool to below 110 degrees F. Speed along this process by putting the milk pot in a cold water bath and whisking.

Next, whisk the yogurt into the cooled milk mixture. You take yogurt from a previous batch, but I’d only use yogurt that’s one generation old. If you use homemade yogurt, for your next batch, use a tablespoon of fresh, store-bought yogurt.

Strain the mixture and divide among yogurt containers. Put in a yogurt maker and incubate for 8 to 11 hours (leave individual containers uncovered). Once the time is up, the yogurt should be set though it will still be soft. Refrigerate until cold.

Once the yogurt is complete there’s no shortage of ways to serve it. Serve it plain, or sweeten with sugar, honey, or maple syrup. Add nuts, fruit, or dried berries. Try straining it for a Greek-style yogurt, etc.

You should be able to store yogurt in the refrigerator for weeks without spoiling.

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