The Old Folks Home

[Bunnylady]

Pictures or it didn't happen

Ahhh, it's dark outside; pics of daffs will have to wait until tomorrow. Here are some shots I took at the J.C. Raulston Arboretum in Raleigh today - will they do?

 

[ronott1]

Ahhh, it's dark outside; pics of daffs will have to wait until tomorrow. Here are some shots I took at the J.C. Raulston Arboretum in Raliegh today - will they do?
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Looks like

 

[bruceha2000]

Here are some shots I took at the J.C. Raulston Arboretum in Raleigh today - will they do?

I am not looking, I am NOT going to look!!!!!

While moving wood from the little barn to the porch today I saw a bunch of daffodil leaves a couple of inches out of the ground. It WILL get cold again, too cold. Maybe I can dump a bunch of hay on them.

 

[ronott1]

 

[pennyJo1960]

hey all Kabobs on the grill took like 20 minutes put them together and poof on the grill
spent the day on the move did the blueberry coffee cake, cleaned my coops and cat boxes anything to keep me moving better than making pain worse sitting around

 

[room onthebroom]

This recipe has both custard style and greek yogurt instructions:

Custard-Style Yogurt Recipe
We developed this yogurt recipe to make thick “custard-style” yogurt without the need for additives like gelatin or powdered dry milk.
Two key techniques for create thicker, creamier yogurt: hold the milk at 195 °F / 90 °C for ten minutes, and culture with our High-Low method. This method starts with a hot temperature to speed culturing and provide the most food-safe conditions, then switches to a low temperature to achieve a smooth, firm set.

Printable Recipe recette imprimable

Milk (volume) 4 C / 1 L 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 Folding Proofer & Slow Cooker, thermometer, large spoon or whisk, glass mason jars or other heat-proof containers with a capacity of one quart / one liter or less. (To make yogurt 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 195 °F / 90 °C and Hold for 10 Minutes. Using either a microwave or the stovetop, heat milk to 195 °F / 90 °C. If using the stovetop, stir frequently to prevent scorching. Hold the temperature of the milk above 195 °F / 90 °C for ten minutes. Depending on batch size, it may be necessary to use low heat (stovetop) or a short burst in the microwave to keep the milk hot. 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 to the Milk. 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. 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 in place but do not add water because it will affect temperature settings.

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, put it into the refrigerator and allow it to chill thoroughly. Be sure to reserve enough yogurt to start your next batch.

Greek Yogurt
Strained Greek yogurt can be made from Classic, Custard-Style, Lactose-Free, Goat or Soy yogurt. Or, we also have a recipe that’s specialized for making the best Greek yogurt with the most convenient process, it’s here.

To strain Greek yogurt, line a colander or strainer with several layers of cheesecloth, a clean tea towel or a large paper coffee filter. Set the strainer over a bowl and spoon or pour in the yogurt. Cover and refrigerate. Allow to strain for 3-4 hours for thick Greek-style yogurt, or overnight for the thickest possible texture.


Spoon or pour yogurt into lined strainer, keeping the level of the yogurt below the rim. Cover and refrigerate.





After 4-12 hours, uncover, lift strainer from bowl and refrigerate whey for another use. Gently roll yogurt out of filter into clean bowl.



Greek Yogurt also makes a wonderful base for frozen desserts, it is featured in our Strawberry, Roasted Peach and Blueberry Frozen Yogurt Recipes.

Awesome! Thank you!!!

 

[CapricornFarm]

Baby picture...

 

[ronott1]

Awesome! Thank you!!!

I have a batch culturing right now!

 

[ronott1]

Baby picture...
View attachment 1275164

Cute!

 

[Peep_Show]

Not all motorcycles, mostly only the Harleys with straight pipes (which are generally illegal but that is ignored). Of course even those with factory "street pipes" have that annoying low rumble.

"Potato, potato, potato, potato, potato, potato...."

I have a batch culturing right now!

Very much like the way I make it, except I do a smaller volume for the yogurt maker. I either add a small container of Chobani or a yogurt culture packet after the heating and cooling of the milk, then pour it into the little jars and put in the yogurt incubator. If using the Chobani, it takes about 5 hours to set up; if using the powdered culture it's more like 7 to 8 hours. Let it sit overnight in the fridge before straining, otherwise too much separates out.
Apparently you can make yogurt in the Instant Pot, but I haven't gotten that adventurous yet. (I'm actually trying to cut down on dairy)