Any Home Bakers Here?

[ronott1]

The problem with eyeballing it is that your vision gets blurred.

Especially when drinking high balls!

 

[rjohns39]

Boy, you guys have been busy while I was working....

@wyoDreamer how were your lemon bars the other day? Did you end up making the ones with cream cheese?

I'm going to buy the stuff I need tomorrow to make these. Still kind of pay check to pay check, but new job pays a LOT better....

I started using parchment paper in the bottom of the pan because the cake always stuck and came out in bits. Parchment paper really helps

As others have said, this is kind of critical... I bought parchment disks for my cake pans.

I ended up working in the garden too late to make anything. the mix is still sitting on the counter. Tonight is the night. DH wants Schaum Tortes so I will make them also.

Is it a sin to buy a carton of egg whites for the Schaum Tortes - when I have over 2 dozen eggs to use up? lol, I'm just too lazy to separate that many eggs.

That looks soooo good... Please share your recipe and don't feel bad about separating eggs. I hate to do it.

I could not have said it better!

Yes, it is much better tasting then what you get in the store

Agree. I made french vanilla for Grand Daughter's baby food from raw milk. Way better that what the store sells. Of course, I used penzey vanilla beans.

Hello,

CHICKEN AND DUMPLINGS!! Why didn’t I think of that?!? I LOVE chicken and dumplings!

Jared

DS made me cracker barrel chicken and dumplings with a couple of our cockerells.... It was soooooo good.

 

[BullChick]

Waiting for the yogurt is painful.
A woman suggested starting it before bed. I think that’s a better idea.

 

[BullChick]

Why do I have to let the yogurt sit two hours before refrigerating?

 

[ronott1]

Why do I have to let the yogurt sit two hours before refrigerating?

Once it has cultured you can put it into the fridge. It takes 3 hours or so to set.

 

[BullChick]

I keep seeing that I can’t refrigerate until it’s cooled to 70*
Seems silly to me.

 

[ronott1]

I keep seeing that I can’t refrigerate until it’s cooled to 70*
Seems silly to me.

How to Maintain a Yogurt Culture

Thick and creamy custard-style yogurt

Reports from the blogosphere that yogurt cultures are difficult to maintain or become more acidic over time are highly exaggerated. The truth is that homemade yogurt is simpler and easier to make than homemade bread, and a home yogurt culture is easier to start and maintain than a sourdough culture. A few simple tips will keep your culture healthy week after week, month after month, even year after year.

Note: When using the Folding Proofer to make yogurt, be certain there is no water in the water tray. The water tray is not needed for making yogurt. You can remove it from the Proofer, if you like, or leave it empty. But do not add water because it will affect temperature settings.

Tip #1: Store your seed culture in a separate jar.

If the yogurt you will use to start your next batch (i.e., the seed culture) is stored in a separate jar from the rest of the yogurt, it will be easier to care for. If it is in a different shape or size of jar, that can also help it avoid being eaten by hungry family members or housemates.

Tip #2: Remove your seed culture as soon as it sets.



High-Low method yogurt has a smooth texture.

When making yogurt, the seed culture jar should be removed from the Proofer as soon as it sets. If you are allowing other jars to culture longer for more flavor or to reduce lactose content, be sure to remove the seed jar early. This is so the seed culture will still have enough food (lactose) to eat while waiting for the next yogurt-making session. Putting yogurt into the refrigerator slows the activity of the lactic-acid bacteria, but does not stop it completely. It will still consume lactose and continue to acidify over time.

For our custard-style yogurt making method, one week is about the ideal interval between sessions- if the seed culture jar is removed from the Proofer as soon as it sets, each batch of yogurt will be consistent with the last, acidifying at a predictable rate.

Tip #3: If waiting longer than one week before making yogurt again, feed your seed culture.



To feed the seed culture, just add milk and stir.

To go two weeks between sessions, feed your seed culture after the first week. It’s simple and convenient to fill the seed culture jar only half full, then when it comes time to feed it, just top off the jar with milk and stir until smooth. Be sure the milk is long away from its use by date and to keep the culture pure, scald the milk and cool it before feeding the culture. Then put the fed jar of seed culture back into the fridge.

Tip #4: If you do use an older seed culture, check the yogurt early.

From time to time you may end up using a seed culture that has been in the fridge longer than one week without a feed or that remained in the Proofer for a while after it set. Provided it hasn’t spoiled, you can still use it to make your next batch of yogurt, but check to see if it sets earlier than usual as it may acidify more quickly.

Tip #5: Keep the lid on.

Keep yogurt jars covered during culturing to avoid introducing yeasts or foreign bacteria that could weaken the culture over time. The lactic acid-producing culture in yogurt does not need oxygen to thrive.

Tip #6: Stir cream-top yogurt.

If you are lucky enough to find a source of non-homogenized milk, it will make delicious cream-top yogurt. For the seed culture jar, it’s a good idea to stir the cream back into the yogurt to redistribute the beneficial bacteria that have risen to the top with the cream. This will allow them to be near the lactose that they need to sustain themselves from batch to batch and preserve the full potency of your culture.

 

[ronott1]

Classic-Style Yogurt Recipe
This classic yogurt recipe makes yogurt that tastes fresh, with fruity undertones and moderate sour.
By comparison, our Custard-Style Recipe makes a yogurt that is thicker, has more of a cooked milk/custard taste, and is less sour. Both styles benefit from our High-Low method, which starts the culture hot but then allows the yogurt to set a lower temperature to encourage a smooth texture.

Printable Recipe recette imprimable

Milk (volume) 4 C / 1 C 2 quart / 2 L 1 gal / 4 L 2 gal / 8 L
Milk (weight) 1 kg / 2.2 lbs 2 kg / 4.4 lbs 4 kg / 8.8 lbs 8 kg / 17.6 lbs
Yogurt* (volume) 2 T / 30 ml ¼ C / 60 ml ½ C / 120 ml 1 C / 240 ml
Yogurt* (weight) 30 g / 1 oz 60 g / 2 oz 120 g / 4 oz 240 g / 8 oz
*Either store-bought plain yogurt with live cultures or homemade yogurt reserved from a previous batch. Learn more about how to maintain a yogurt culture.

Equipment: Brød & Taylor Proofer, thermometer, glass mason jars or other heat-proof containers with a capacity of one quart/one liter or less. (For yogurt cultured in one large container instead of a group of mason jars, see our Greek yogurt recipe.) Everything that will touch the milk should be thoroughly clean and dry.

Note: When using the Folding Proofer to make yogurt, be certain there is no water in the water tray. The water tray is not needed for making yogurt. You can remove it from the Proofer, if you like, or leave it empty. But do not add water because it will affect temperature settings.

Heat Milk to 165 °F / 74 °C. Using either a microwave or the stovetop, heat milk to 165 °F / 74 °C. If using the stovetop, stir frequently to prevent scorching. Tip: Whisking the milk to cover the surface with bubbles will prevent the milk from forming a skin during heating and cooling.

Cool Milk to 115 °F / 46 °C. Remove the milk from the heat and allow to cool to at least 115 °F / 46 °C. For faster cooling, place the container of milk in a pan or sink of cold tap water. While the milk is cooling, set up the Proofer with the wire rack in place and the temperature at 120 °F / 49 °C.

Add Yogurt. Put the yogurt with live cultures into a small bowl. Gradually stir in enough of the warm milk to liquefy the mixture and mix until smooth. Then pour the liquefied culture back into the large container of milk and stir gently to distribute. Pour the milk into jars and place in the Proofer. Tip: For proper heat circulation and the most accurate culturing temperature, arrange the jars so that they are not directly over the center of the Proofer.

Culture at 120 °F / 49 °C for an Hour, then Lower the Heat to 86 °F / 30 °C. Set a kitchen timer for one hour, then after that hour turn the Proofer down to 86 °F / 30 °C. It’s important not to let the yogurt remain at 120 °F / 49 °C for more than an hour in order to avoid the whey separation and lumpy texture that come from culturing too hot.
Check the Yogurt after Two Hours. Check the yogurt by gently tilting a jar to the side to see if the milk has set. If you have used a higher protein milk or a fast-acting culture, it may be ready in just 2 hours (one hour at 120 °F / 49 °C plus one at 86 °F / 30 °C). Most yogurts will take about 3-4 hours to set, or the yogurt can be cultured longer for more flavor and acidity. When the yogurt is ready, chill thoroughly. Be sure to reserve enough yogurt to start your next batch.

 

[N F C]

Blueberry Sour Cream Coffee Cake. View attachment 1474147

That looks absolutely delicious! Can you share the recipe please?

 

[MagpieDucks]

That looks absolutely delicious! Can you share the recipe please?

I posted it the other day.