Any Home Bakers Here?

[Marie2020]

@ronnolt1

My sourdough has finally started to bubble thanks so much for your help

 

[Marie2020]

Okra turns to soap in my mouth. I feel like the more I chew it, the more it lathers!

It's wonderful when it's all spiced up

 

[Marie2020]

It must be banana day because I made another coffee and banana cake.

 

[Aria]

Made an Egg Meal: in a cast iron fry pan. Italian
bacon, from my indoor herb garden...parsley, garlic,
onion, micro diced sweet potato and two eggs with a couple Tablespoons of milk. Butter. Had with a slice of Fresh Homemade Bread. Aria

 

[Marie2020]

Made an Egg Meal: in a cast iron fry pan. Italian
bacon, from my indoor herb garden...parsley, garlic,
onion, micro diced sweet potato and two eggs with a couple Tablespoons of milk. Butter. Had with a slice of Fresh Homemade Bread. Aria

On my way

 

[ronott1]

Never thunk of yogurt! May try that in one batch today. I have LOTS of nanners, lol.

I culture yogurt and it is very good in recipes that call for buttermilk.

 

[Marie2020]

I culture yogurt and it is very good in recipes that call for buttermilk.

I don't have a yogurt maker but would love to make yogurt

 

[Sequel]

Aria that is magnificent! Well done you!

 

[Sally PB]

I don't have a yogurt maker but would love to make yogurt

You don't need a yogurt maker. I make yogurt by the gallon, and here's what I do. Pare down the recipe as suits your purpose.

You need:
1 gallon of milk *
1 small container of plain yogurt for starter
5 wide mouth quart jars

*I use fat free, but you can use any milk. BE SURE it is NOT "ultra pasteurized." A lot of organic milk is, and it won't become yogurt.

Put the contents of the container of plain yogurt (starter) in a bowl and let it sit on the counter to warm up a little. Heat the milk gently to 185 degrees F. Cool back down to 115-120. Put about 1/2 cup of the warm milk in the bowl with the starter, and stir until it's mixed.

Divide the milk into the jars. Divide the milk/starter into the jars, and stir to combine.

Incubate in a warm place (90-105 degrees) for about 6 hours.

You can stop there, or you can drain some of the whey out to make it a Greek style yogurt. That's what I do, and I end up with about half a gallon of yogurt and half a gallon of whey. I use the whey in place of water when I make my chickens' mash snack, or in smoothies, or for baking, or cooking rice.

I mix my yogurt with honey, berries, and whatever else sounds good.

 

[ronott1]

@ronnolt1

My sourdough has finally started to bubble thanks so much for your help

That is good news!