Sour Milk

I had a gallon of milk that was 6 weeks past due but there is no way I was going to throw out that past due milk I bought for 99 cents.  I know there are lots of yogurt recipes out there but I'm posting mine to help me remember what I did.  My brain is past the "best if used by" date. 

Greek Style Yogurt

Recipe for using 1 gallon of milk

Bring milk to just a boil.  Skim off the layer that forms.  Cool to 115-120 degrees F.  Add 2 T of plain yogurt and stir well making sure it is mixed throughout.  Pour into jars and put lids on.  Place in yogurt maker and use the manufacturers instructions.   I put my jars in the well of my Chambers stove for 10 hours.   Line a strainer with wet cheesecloth.  Pour yogurt into lined strainer and let drain for 2 hours.  Place in jars and refrigerate. 

 

Madly Managing Milk

I had 7 gallons of milk left from a expiration sale at the store.  And they will be selling more.  Tomorrow.  Did I mention I left the milk outside and now it doesn't taste very good.  So I let it sit out even more.

Cultured Buttermilk
From University of Cincinnati Clermont College

6-8 ounces active cultured buttermilk
        Check the label: it needs to say cultured buttermilk, and is not out of date.  (The bacteria die down over time)
3 cups whole milk (store bought works. 2% or skimmed too, but less rich.) 
Very clean 1 quart container with secure lid 

The amount is basically 1 parts cultured buttermilk to 4 parts milk if very fresh buttermilk is used otherwise the ratio is 1:3. 

Add a bacterial starter of 6 to 8 ounces of active fresh cultured buttermilk to a clean quart jar.  Use 6 ounces if you are certain of the freshnessof the starter (a ratio of about 1 part starter plus 4 parts milk).  When in doubt, use a full cup of buttermilk as starter (a ratio of 1 part starter plus 3 parts milk).  

Fill the jar with fresh milk.  Screw on the lid securely and shake to mix thoroughly.  Label with the date.  Let sit out in a warm part of the room until clabbered (like next to a wood stove).  It should be thickened in 24 hours.  If it takes longer than 36 hours, the starter was no longer active (the bacteria had died).  The buttermilk may or may not be tasty if it takes longer than 36 hours.  (If in doubt, it can still be used for baking.)  Twenty-four hours later (at room temperature), the bacteria have fermented the milk, the lactic acid causing the milk proteins to clabber.

When finished, the thickened buttermilk coats the glass.  The finished buttermilk should be refrigerated.  It keeps easily for weeks.  Fresher buttermilk makes better starter for cheese.

To make a gallon of buttermilk, add 1 quart buttermilk to 1 gallon of fresh whole milk in a large container, mix, and pour back into the original containers.  The next day, the whole five quarts are nicely thickened. 


Yogurt Without a Yogurt Maker
Go here for directions that work for you. 

I added 1 cup of plain yogurt to 2 quarts of milk and left it on my pilot light over night.  The more common ratio is 3 T yogurt to 1 quart. 

Christmas Cookie Crust

I pulled out old Christmas cookies from the refrigerator to make a graham cracker crust.  I need to tweak the recipe a little.  But don't worry, there are lots more left over Christmas cookies.  Oh, and I used up some old yogurt as well. 

Strawberry-Yogurt Pie

Serves 6-8

• 1 quart fresh strawberries, rinsed and hulled 
• 6 tablespoons sugar
• 1 envelope (1/4 oz.) unflavored gelatin
• 2 cups plain whole-milk yogurt 
• 1/2 teaspoon vanilla
• 1/2 teaspoon grated orange peel 
• 1 graham cracker pie crust (9 in.)
• 1/2 cup miniature or regular chocolate chips

1. 1. Coarsely chop about half the strawberries, to equal 11/2 cups chopped berries (reserve remaining ones for garnish). In a 2- to 3-quart pan over medium heat, stir chopped strawberries, sugar, and gelatin until gelatin and sugar are dissolved and mixture is boiling. Remove from heat and stir in yogurt, vanilla, and orange peel until well blended (chunks of strawberries will be visible). Pour into pie crust.
2. 2. Chill until set, at least 6 hours, or cover with plastic wrap and chill up to 1 day. Just before serving, sprinkle chocolate chips evenly over top of pie. Slice remaining strawberries. Cut pie into wedges; serve with sliced berries.

Andee Zetterbaum, Stockton, California, Sunset
JUNE 2003

Calories per serving: 258 

Ripe Yogurt

Oct 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Nov 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Dec 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Is there a pattern here? Lucky for me the last one I bought I mistakenly picked up vanilla flavored.

Yogurt Parfait
Makes 1

3/4 c. vanilla flavored yogurt, divided
2/3 c. frozen strawberries in sugar, thawed
1 T. blueberries
2 T. granola

Spoon 1/2 cup of yogurt into a parfait or other glass. Top with strawberries. Next add blueberries. Spoon the rest of the yogurt on top of the fruit. Sprinkle with granola.

You can use fresh strawberries. Wash, remove tops and slice. Sprinkle with desired amount of sugar and let sit until juice is made.

Amounts for a McDonald's size yogurt parfait:

In a 6 oz cup layer:

1/4 c. vanilla yogurt (bottom)
1/3 c. frozen strawberries in sugar, thawed
5 blueberries
2 T. vanilla yogurt
1 T Nature Valley granola (top)

Papaya Haiku

Fruit of the Angels?
Green is way too ripe.
Must ripen to a red-orange.
Promptly turns to brown.

Papaya Smoothie

Adapted from Tropical Energy Smoothie
Serves 1

3/4 c. pineapple juice
1/2 c. plain yogurt
1 T. tahini (or other nut butter)
1 c. peeled and chopped papaya, or scooped out with a spoon
1/2 medium banana
1 c. ice

Place ingredients into blender in order. Blend until smooth.

Variations: Substitute orange juice for the pineapple juice. Substitute 1/2 c. pineapple for 1/2 of the cup of papaya. Leave out the banana if you like.

Hawaiian papayas are smaller. The are best when they have a reddish orange skin. Asian and Carribean are larger and are ripe when green and yellow. Hint: If you wait for the Asian or Carribean one to turn a beautiful red-orange, you will be writing your own rotting papaya poem. Read more about them here and here.

Creme Fraiche Update

The creme fraiche is not thickening so I am going to warm in it the yogurt maker with a little yogurt starter. Will it be yogurt or creme fraiche? I'll be groovin' with one of these... Far out.

Store Bought Jello

My husband was in the mood for Jello. We were out so we bought some. Ick. He wouldn't eat it. Throw out cheap Jello? Never! I melted it down to make a recipe everyone likes. It gave me a chance to use some old yogurt too. Today I used fresh raspberries.

Raspberry Jell-O Salad

3 small pkg. raspberry Jello
2 c. water
24 oz raspberry yogurt
10 0z pkg frozen raspberries in syrup, thawed or partially thawed

Heat water until very hot/almost boiling. For ease use the microwave. Stir in Jello and mix until it is dissolved. Spoon yogurt into separate bowl. Add Jello a little at a time, stirring each time until smooth. (You could use a blender for this instead) Stir in raspberries. Chill until set. You can make this with strawberries also.