Monthly Archives - September 2018

Homemade Yogurt

If you own a slow cooker and happen to have some plain yogurt hiding in the back of your fridge along with some milk, you're in luck!  You can take the dwindling remains of your yogurt and multiply it into a fresh batch of plain yogurt to be further changed into Greek yogurt, sour cream or a variation of cream cheese (aka Yo-cheese).  The health benefits are substantial and the ways to use homemade yogurt are only limited by your lack of imagination.

The process alone is so easy and only takes up three chunks of time throughout the day (2 1/2 hours, 3 hours, 8 hours).  I love being able to eliminate two items off my monthly grocery list - sour cream AND yogurt.  My brood loves yogurt and typically consumes about 12-24 ounces a day.  I could easily spend more than $20/month on flavored yogurt, so it's a blessing that I can make it from scratch for a fraction of the price and still have yummy flavored yogurt.

What You Will Need

  • 8 C. (half-gallon) of whole milk or 2%- pasteurized and homogenized is fine, but do NOT use ultra-pasteurized.
  • 1/2 C. store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter.)
  • 1/2 C. powdered milk
  • Thick towel
  • Slow cooker

Step-by-Step Instructions

Step 1Pour milk into slow cooker

Pour 8 C. milk into the slow cooker and heat on low setting for 2 1/2 hours.

 

Step 2Unplug slow cooker

Unplug the slow cooker, leave the cover on, and let sit for 3 hours.

Step 3After 3 hours have passed

After 3 hours have passed, scoop out 2 C. of the warm milk and pour into a bowl. Whisk in 1/2 C. live/active culture plain yogurt along with the 1/2 C. powdered milk.  After combined, dump back into the crockpot and stir to combine with the rest of the milk.

 

Step 4Wrap with towel

Replace lid (leaving unplugged!) and wrap a heavy bath towel all the way around the slow cooker for insulation.  Let set for 8 hours.

 

Step 5Strain out whey

To make either Greek yogurt or Yo-cheese, pour the finished yogurt into a strainer lined with cheese cloth or a thin linen napkin/towel that is placed over a large bowel to catch the whey.  Place inside the refrigerator until enough whey has been strained off to reach the consistency you desire.

 

Step 6Blend with flavors

Blend with your favorite fruit flavors for fruit yogurts or add spices to your Yo-cheese and spread on crackers for a yummy snack.

 

Step 7Store in refrigerator

Store in containers in the refrigerator for 7-10 days.  Set aside 1/2 C. in a separate container to use as your starter for your next batch of yogurt.

September 25, 2018
By Culinary Creations, Featured, Money Saver, , 0 Comments
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Homemade Flour Tortillas

Whether you’re a taco fan, enchilada lover, or breakfast burrito guru, homemade tortillas are the best way to enjoy your favorites and save a little extra in your pocket book at the same time.  Or simply make them because you forgot to pick up a pre-made package at the grocery store and find yourself on Taco Tuesday without the needed shells.  Aaah!

You can make these in bulk and freeze until you're ready to eat.  Either lay the shells out in a single layer on cookie sheets inside the freezer and once frozen place inside a gallon zipper bag or layer with parchment paper and place inside a gallon zipper bag.  When you are ready to use for a meal, take out as many as you need and warm inside the oven at 225 degrees for 10-15 minutes or place inside the microwave with a damp kitchen towel covering the plate for 1-2 minutes.

The money saving breakdown.... Ten tortilla shells in the store cost $2.99 for the good ones (29.9 cents each).  You get 12 shells out of the homemade recipe.  Compared to the store, the homemade recipe is equal to the savings of $3.58.  If you go the inexpensive generic route at $1.29 for a package of 10, it still saves you $1.54.

What You Will Need

  • 4 C. all-purpose flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/2 C. vegetable shortening
  • 1 1/4 C. cold water
  • Rolling pin
  • Mixing bowl
  • Cast iron skillet or a non-stick skillet

Step-by-Step Instructions

Step 1Wisk Dry Ingredients

Whisk together all the dry ingredients.

Step 2Add Shortening

Add shortening by mixing in with fingers until you have little pea-sized balls of shortening.

Step 3Add Water and Mix

Add water and mix until a dough ball forms.

Step 4Lay Out Dough

Lay dough ball out onto a lightly floured surface.

Step 5Knead

Knead a few times.

Step 6Let Rest

Cover and let rest for 10 minutes.

Step 7Divide and Roll

Divide dough into 12 pieces and roll into ball (if you want smaller shells, divide into 24 pieces).

Step 8Flour

Lightly flour your work surface.  Flatten your ball into a disk.  Flip the disk over so that both sides are floured.

Step 9Roll Flat

Roll with floured rolling pin and turn disk.

Step 10Cook in Skillet

Place shell in an ungreased 10-inch cast iron skillet (or non-stick skillet).  Cook on one side until it bubbles up some and is slightly browned.

Step 11Flip and Repeat

Flip and cook on the other side.

Step 12Cover Until Served

After cooking, place on a plate and cover with a kitchen towel until ready to serve.  I placed these in a zipper bag and put inside the oven until it's time for dinner.  The steam keeps them warm and soft!

September 14, 2018
By Culinary Creations, Featured, Money Saver, 0 Comments
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