Sally's GF3 thread

[Sally PB]

I bought 3 teeny rhubarb crowns at a local garden center. I thought they *might* make it, and so far, one is putting out new growth. I have them in pot up in the green house. Not so much to baby them, but because they're so small, if I planted them in the garden where they're going to live, I might not see them and step on them. While that corner is empty, I've been digging out every bit of grass I can find. That's easier to do if I don't have to work around anything.

 

[Sally PB]

Several months ago, I ordered a yogurt culture and it made great yogurt for several batches, and then... the yogurt was thinner and runnier. I drain it to make Greek style, and even that wasn't as thick as before. I thought the culture had some kind of problem, so I planned to get new.

I made the next batch with store bought Greek yogurt, as I had before I bought the dried culture. Same result... thinner, runnier, and definitely bland! tasting. Ok, get another brand of yogurt to use as starter. Same thing. Another brand, same thing.

The commonality in all of this is the milk I've used. It finally occurred to me that they may be processing the milk differently!

My next batch will be with a different brand of milk.

 

[cavemanrich]

Several months ago, I ordered a yogurt culture and it made great yogurt for several batches, and then... the yogurt was thinner and runnier. I drain it to make Greek style, and even that wasn't as thick as before. I thought the culture had some kind of problem, so I planned to get new.

I made the next batch with store bought Greek yogurt, as I had before I bought the dried culture. Same result... thinner, runnier, and definitely bland! tasting. Ok, get another brand of yogurt to use as starter. Same thing. Another brand, same thing.

The commonality in all of this is the milk I've used. It finally occurred to me that they may be processing the milk differently!

My next batch will be with a different brand of milk.

Sally,,, are you using Whole milk,, or reduced fat??

 

[Sally PB]

Sally,,, are you using Whole milk,, or reduced fat??

I have always used the store brand fat free milk. I was thinking of going to 1% or 2%... but I think first I'll try a different brand.

 

[Sally PB]

Well! I am to be a queen!

Oh, I mean I have tooth that needs a crown. Slight difference!

I could have the filling redone, but there are some hairline cracks on two faces of the tooth. It was originally filled 51 years ago, so it's been redone a few times. This should be the last thing that tooth needs.

I am very (very-very) lucky to have good teeth. This will be my first coronation.

 

[Sally PB]

I picked 4+ pounds of rhubarb today. I cut it into small pieces, mixed in the sugar, and have it macerating in the fridge. Tomorrow I'll make jam.

I'm making a small batch with a bit of clove in addition to the cinnamon my recipe calls for. If I think it's an improvement, I'll make the rest of it that way too.

 

[Sally PB]

Oh, wow! The cloves add a lot to the flavor! I'm making another batch tomorrow.

 

[cavemanrich]

My DD#2 made some rhubarb pie for Mothers day. I thought I took a pix,,,, but no. I looked
It was crust-less in a Pyrex pan,, with a Merengue topping. Just exactly like you can have

 

[Sally PB]

That sounds really good!

 

[Sally PB]

I posted this in the garden thread, but wanted to include it here.

Sally's Rhubarb Jam

12 cups rhubarb, cut into small pieces
2 1/2 cups sugar
1 1/2 teaspoon cinnamon
3/8 teaspoon cloves
3/8 cup lemon juice

Mix the rhubarb and sugar in a bowl, and let it sit in the refrigerator overnight to macerate.
Transfer the rhubarb/sugar mix to a stainless steel pan. Stir in the cinnamon, cloves, and lemon juice. Bring to a boil, boil for 20 minutes, then simmering until it's jam consistency. Stir often to keep it from scorching.
Pour into prepared pint or half pint jars. Process in a water bath, 10 minutes for half pints, 15 minutes for pints.
Makes about 4 pints; 7-8 half pints.

Note: this recipe has a LOT less sugar than most of the ones I've found. If you think it's too sour, you can add more.