Any Home Bakers Here?

[R2elk]

I scale them, season with salt & pepper in cavity, coat with flour and pan fry. Then I give them to DH because I am not really a big trout fan.

Try drizzling a little lemon juice on them before cooking.

 

[Kusanar]

Ok yogurt people. I messed up. I started my yogurt yesterday morning and let it go all day, it was still a little liquid when I got home so I let it have a little longer while I ate dinner... then I fell asleep.... when I got up this morning the dehydrator was off and the yogurt was cool but had not come completely to room temp. I went ahead and put it in the fridge this morning.

What do you think? Is it likely ok or should I toss it?

 

[ronott1]

Ok yogurt people. I messed up. I started my yogurt yesterday morning and let it go all day, it was still a little liquid when I got home so I let it have a little longer while I ate dinner... then I fell asleep.... when I got up this morning the dehydrator was off and the yogurt was cool but had not come completely to room temp. I went ahead and put it in the fridge this morning.

What do you think? Is it likely ok or should I toss it?

It should be fine.

If it seems to thin or curdled, make another batch from it.

 

[Kusanar]

It should be fine.

If it seems to thin or curdled, make another batch from it.

Ok, I'll open it up and check it out tonight. It's still been pretty thin in general, so that's not a huge deal to me, I'm not straining it though so who knows how much it might thicken if strained. I tried with a reusable coffee filter (wire mesh) and it all just went through the filter so that's not going to work... but maybe the paper ones would work better for straining it.

 

[ronott1]

Ok, I'll open it up and check it out tonight. It's still been pretty thin in general, so that's not a huge deal to me, I'm not straining it though so who knows how much it might thicken if strained. I tried with a reusable coffee filter (wire mesh) and it all just went through the filter so that's not going to work... but maybe the paper ones would work better for straining it.

Are you making the new batches from the old one?

The yogurt should get thicker if so.

You might want to try a different culture from a co op or health food store

 

[Kusanar]

Are you making the new batches from the old one?

The yogurt should get thicker if so.

You might want to try a different culture from a co op or health food store

Yes, I have 2 seperate batches going, both were originally started with milk and greek yogurt (live active cultures) and both have been through 3 generations I believe. It is thickening up, but not to yogurt levels, more like a soft sour cream or heavy whipping cream texture with thicker lumps throughout. If I buy a different culture I'll just go with piima as I don't have to worry so much about that one and keeping it warm or cold.

 

[ThreeOfSeven]

Ok, I'll open it up and check it out tonight. It's still been pretty thin in general, so that's not a huge deal to me, I'm not straining it though so who knows how much it might thicken if strained. I tried with a reusable coffee filter (wire mesh) and it all just went through the filter so that's not going to work... but maybe the paper ones would work better for straining it.

I used a couple layers of cheese cloth when I strained my yogurt for skyr (Icelandic yogurt which is a lot like Greek yogurt). Although, maybe paper coffee filters will work just as well. I really can't say.

 

[Susan Dye]

New here but I wanted to ask if anybody has a good frosting recipe? I made a chocolate zucchini cake last night and didn’t want to use my old buttercream frosting recipe so I tried a cooked frosting recipe from Pinterest. not so good
Does anybody have a favorite vanilla frosting recipe they would like to share?

King Arthur Flour has a good 7 min white icing recipe. It sounds like a bit of a pain, but it's light and fluffy and you can top with shredded coconut, chocolate sprinkles, ground nuts...you get the idea.

 

[ronott1]

Yes, I have 2 seperate batches going, both were originally started with milk and greek yogurt (live active cultures) and both have been through 3 generations I believe. It is thickening up, but not to yogurt levels, more like a soft sour cream or heavy whipping cream texture with thicker lumps throughout. If I buy a different culture I'll just go with piima as I don't have to worry so much about that one and keeping it warm or cold.

Ok! What I do is add a teaspoon of beef gelatin to 4 cups of yogurt. I measure out a bit of the cold milk into a bowl and sprinkle the gelatin over it to cool While I heat up the milk to 180F. I add the bloomed gelatin and mix with a whisk. I use cold water to cool the mixture to about 120F(Because I am impatient) and let it cool out of the water to 108F. I then add some of the yogurt from the old batch.

I then culture it at 120F for an hour and then at 86F until the yogurt is set. Sometimes it goes longer if I get distracted.

I stir the yogurt before putting into the fridge.

 

[Susan Dye]

Mea culpa in advance. It's winter, and that's when I do all my baking. So, with that in mind, I tried another recipe using that 5-Minute A Day Master Recipe dough. This time I made pita bread.

Recipe calls for about 1/2 lb size ball. I think this one is closer to 1/4 lb (a little over 4 oz.), and I prefer the smaller size vs. the larger size. Dough is rolled out to 1/8-inch thick. Cooked on preheated 500-degrees baking stone for approx. 6-8 minutes. Cooled on a rack wrapped in cotton towel to keep it soft. (The "Readers Digest" version of the recipe. )



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I made 3 pitas. Left and center were approx. 7-plus oz (just shy of 1/2 lb) and probably not rolled to 1/8-inch as recipe called for. Pita on right was just a tad over 4 oz. and rolled thin. Looks like they have pretty decent pockets. I'll let DH given them a try tonight. I'll know better then.

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Those look really good!