Buttermilk

It is very simple to keep a supply of buttermilk going.

To begin you need some buttermilk-just a small amount will do. About 1/2 cup will culture a quart of milk.

Pour your buttermilk into a sterile glass jar. I use old mayonnaise jars or canning jars with plastic lids. Add milk to fill about 1" from top. If you want your buttermilk extra thick or are using non-fat milk I would suggest adding a tablespoon or two of heavy cream in with your milk.

Swirl the jar to mix. Let jar set out at room temperature for 12- 24 hours. Time will depend partially on room temperature. Once cultured keep in the refrigerator until ready to use.

Your buttermilk should thicken and smell cultured. It may even have some whey separation. If it smells bad your milk probably had antibiotics in it and it is only good for fertilizing the yard.

When you use at least half your jar add milk and let it culture.

Wheat-Yogurt Scones

This recipe started with the Raspberry-Chocolate Scones I found on the internet. Which are absolutely delectable. They were a instant success at a recent tea party.

But my quest for everyday healthier options led me to start tweaking the recipe.

Tip: keep your scone ingredients very, very cold.
Preheat oven to 375°F.

In medium to large bowl stir together:
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup fructose

Cut in 6 Tablespoons very cold butter until mixture resembles crumbs.

Add:
1 egg
1/2 cup plain yogurt
1 1/2 teaspoon vanilla

Knead for about 10 strokes. Pat out in circle about 1" thick.

Cut in 6 or 8 pie shaped wedges or cut with a circle biscuit cutter. Place on buttered baking sheet at least a finger-space apart.

Wash tops with 1 egg mixed with 1 Tablespoon water.

Bake at 375°F for 18 - 20 minutes. Remove.

Turn on broiler. Sprinkle tops with powdered sugar and place under broiler to caramelize.

Warm and ready to eat with some Mock Devonshire Cream! Yum!!

 

 

 

 

 

 

I made these the other day with about 1/2 cup chopped semi-sweet chocolate and 1/2 cup fresh blueberries added just before the liquid ingredients. Wonderful!

Making Yogurt at Home without a Yogurt Maker

Equipment needed:
Non-reactionary pan-stainless or an unchipped enamel work
plastic spoon
Thermometer with a range of 118 to 180 degrees F.
Clean glass jars with clean lids.
Incubator: dehydrators will work, small insulated freezer chests, some ovens. You need to maintain a 120 degree F temperature for at least 4 hours. I use a insulated lunch size freezer bag with plastic insert for sides we picked up one-time on a trip to take lunches with us to meetings. The zipper has since broken, so I cover it with a towel to keep the heat in.

Ingredients needed:
milk
cream
fresh plain yogurt-may be store bought or from a previous batch, set-out to warm slightly while heating milk


Put your pan on the stove. I use a 1 qt enameled pan. I make 1 - 2 pints at a time.  Attach your thermometer so it does not touch the bottom. The tip should be about 1" above the bottom.


Fill your clean jar with milk and cream to about 1 - 1 1/2" from top. Pour milk into pan. (The more cream you add the thicker & richer your yogurt will be. It is optional.) Heat on low.

While milk is heating rinse jar until clean. If using a insulated freezer chest: fill jar and chest 1/2 way up jar with very hot water. Cover to keep warm. If using oven or dehydrator heat to 120 degrees F.

Do not stir milk. Just monitor the temperature. You want it to go to at lest 180 degrees. The higher the temperature the stronger your yogurt will taste and the more damage you do to the milk. Be careful to not let the milk foam up. It happens quickly and is a mess.

When the milk reaches 180 degrees F. Turn off burner. Let milk cool to 118 degrees F. At about 120 degrees I take my jar out of the water and dry it well.

When milk reaches 118 degrees F. stir in at least 2 Tablespoons of plain yogurt with plastic spoon.

You want to add enough to fill your jar but not overflow it.

Cover with clean lid. Place jar in incubator.

Let incubate at maintained 120 degrees F temperature for 4 hours. Test. If not set, continue in incubator and check every half-hour.  If set immediately place in refrigerator. Let it rest in refrigerator a day before using.

Best to make a new batch within 5 days.

Giveaway at Raising Homemakers

Need some help in your kitchen skills? The Homestead Blessings DVDs will encourage you. Raising Homemakers is giving away a full set this week! Enter before June 4th.

Whole Wheat Carrot Cake with Cheesecake Filling

This recipe needs a delicious sounding gourmet name.

Start by making the Carrot Cake. Here is the recipe I used.

Use a spring-form pan and a cupcake pan with papers.

Spray or grease and flour lightly the spring-form pan.

Make the full recipe of the Carrot Cake. But first fill 12 cupcake papers half full. Pour the remainder of the batter into the prepared spring-form pan.

Bake until the cake tester or a toothpick comes out clean. Cool completely on a wire rack. Do not remove from the pan.

When completely cooled. Remove side of pan. Carefully split into two layers. I like to use a very long serrated bread knife for this. Lay the top layer aside. Cover to keep from drying out. Replace the side of pan.

Now you are ready to make the Cheese Cake filling.


Cheese Cake Filling

Beat 3 egg white stiff–set aside.

Mix 18 oz. softened cream cheese with 3/4 cup granulated sugar and 1 tsp. vanilla.

Fold in egg whites. Pour onto layer still in the spring-form pan.

Bake at 350°F for about 25 minutes. Immediately turn oven to 475°F. Remove pan and top with:

1 1/2 cups sour cream mixed with 3 Tbsp. granulated sugar and 1 tsp. vanilla. Bake for 5 minutes more at the hotter temperature.

Let cool on wire rack. When side of pan is room temperature, replace top layer. Place entire cake in refrigerator to finish cooling and setting up.

Frost and decorate top  and cupcakes with Cream Cheese Frosting.