chillaxin'

..chillaxin' time after a hard workout...  Missy doesn't mind helping out.

picnic basket

Rose loves anything that she can carry stuff around in, so she was gleaming this week when she opened this gift from Jordan.  She likes to call it her picnic basket.

Now she goes around telling people, "Every day is a big day!"

homemade greek goodness

I've long had a love for greek yogurt.  After buying, consuming and throwing away countless little containers, I set out on a quest to make my own.  In a previous post I linked to a yogurt machine that I ordered.  However, after I ordered it I realized it wasn't ideal for making greek yogurt, so I cancelled the order.  I ordered this one instead because it has a larger dome, which allows the making of one large batch.

I've made one batch so far.  It turned out to be awesome and super easy.  It was, of course, more flavorful than commercial brands.  Goes back to truth that homemade is always better.

I learned how to make it by watching this video and reading some articles online.  I especially liked this one.  Each one had little variations.  Here is was I did.

What you'll need:

    -  large pot
    -  wooden spoon
    -  wire wisk
    -  skim milk
    -  store-bought yogurt or pre-made yogurt
    -  digital meat thermometer
    -  cheese cloth
    -  colander
    -  large bowl
    -  spatula
    -  electric hand mixer

Directions:

1.  In a large pot, heat 1/2 gallon of skim milk to 185˚F.
2.  Remove from burner, allow to cool to 110˚.  Making an ice bath in your sink will allow it cool a lot faster.
3.  Wisk 1/3 c pre-made yogurt (1.5 - 2 tsp per 1 c milk) with warmed milk.  Your milk needs stay in the safe zone because if it's above 120˚ it will kill your active cultures.  If below 100˚ the active cultures will go to sleep.
4.  Pour milk into glass container.  Place in warmer and allow to ferment for 12 hours.
5.  After fermentation, cover colander with 4 layers of cheese cloth.  Place in larger bowl to catch whey.
6.  Heat oven slightly (around 100˚) to keep fermentation going during straining process.
7.  Allow to strain for 2 hours in oven.  I placed my meat thermometer in the bowl to make sure that my yogurt stayed around 110˚.
8.  After straining, transfer yogurt to a medium bowl.
9.  Cover and chill in fridge.
10. After the yogurt has chilled, whip smooth with electric hand mixer.

I was surprised by the amount of whey that was strained!  In the final product, 8 cups of milk was condensed to 3 cups of greek yogurt.  I can see now why greek yogurt is so expensive to buy, especially the yummy imported brands.

Here is the final product, topped with locally grown, organic blueberries and wheat germ.  I put a tad of honey in mine.  Rosey takes her's straight.  I've never sweetened her's so she doesn't know any different and LOVES it.  Sneaky, sneaky.  :)

I hope this motivates/interests someone.  If you make it let me know and if you are a seasoned pro and have tips, please pass them on!

Cheers!

anatomy of a good burger

I can see now that Jordan getting me super swanky knives for my birthday was a mutually beneficial gift.  I now have the irresistible urge to spend more time in the kitchen.  Mission accomplished.

Tonight I whipped up some super scrumptious turkey burgers.  *consumed by my sister, Jules, seconds later....    (she confirmed their yumminess)

To make the burgers, mix and grill:

2 1/2 lbs groud turkey (I mixed 1 1/4 lb of each 93/7 and 99/1)
3 egg whites
1/2 large green bell pepper
1 small sweet onion
salt
pepper
seasoned salt
mined garlic
cumin
dried basil

Served on my new favorite lemongrass Fiestaware plate.  Another awesome birthday gift.  Thanks Mom & Dad!