Sunday, 15 May 2016
The Yogurt Workshop - Where to Buy Supplies
Vegan Yogurt Cultures:
http://www.culturesforhealth.com/vegan-yogurt-starter.html
Dairy Yogurt Cultures:
https://www.amazon.ca/Euro-Cuisine-Yogurt-Starter-10/dp/B008BAKDKS/ref=sr_1_1?ie=UTF8&qid=1463331228&sr=8-1&keywords=yogurt+starter
http://www.culturesforhealth.com/traditional-flavored-yogurt-starter.html
If you have a costco membership:
http://www.costco.ca/Yogotherm-Probiotic-Yogurt-%E2%80%93-25-Pouches.product.100160138.html
Yogurt Makers
Electric units:
https://www.amazon.ca/NutriChef-PKYM26-Electronic-Machine-Function/dp/B0179ITYAC/ref=pd_sim_sbs_79_10?ie=UTF8&dpID=41zgCMJ9xjL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=KJHKJ6CFN0VHMX4XP18Z
If you have a costco membership:
http://www.costco.ca/Oster-Mykonos-Greek-Yogurt-Maker.product.100223060.html
Non-electric units (Can be used for Keifer also):
https://www.amazon.ca/YOGOTHERM-YOGURT-INCUBATOR-NON-ELECTRIC/dp/B004EKGK8S/ref=sr_1_9?ie=UTF8&qid=1463331096&sr=8-9&keywords=yogurt+maker
If you have a costco membership:
http://www.costco.ca/Yogotherm-Probiotic-Yogurt-Maker-with-5-packs-of-probiotics.product.100157004.html
The Yogurt Workshop
The Yogurt Workshop was awesome!
Stephanie brought some cow's milk yogurt she had made, showed us how to turn regular yogurt into greek yogurt, and we made coconut yogurt as well!
Here are the recipes:
Cow’s Milk Yogurt
Ingredients:
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, heat the milk in either the pot (medium to medium low) or the crockpot to 180F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 108F to 112F (42c to 44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Leaving the yogurt for 24 hours will result in a thicker and virtually-lactose free yogurt.
Chill the yogurt for at least an hour before consuming. IF making Greek yogurt begin straining now (See recipe below)
Note: You can use half and half, heavy cream, etc as well for creamier frozen yogurts, desserts, and crème fraiche-like products
Greek Yogurt (This is for all yogurt types)
Ingredients:
Place the bowl under the strainer. Then, place the cheesecloth/nut milk bag/paper coffee filers in the strainer.
Add the yogurt, then place the plate and weight on top of the yogurt.
The whey will begin to drain from the yogurt, depending on the size of the bowl you may have to empty it. Let drain for 1 hour or more.
For yogurt cheese, wait for 12 to 24 hours. It will have a cream cheese like consistency.
Non-Cow Milk Yogurts
You can make yogurt from any animal and non-animal based milks! However, while the basic recipe remains the same, the temperature you heat the milk up to changes based on the type of milk you use. Be sure to research the type of milk you want to use first.
Goat’s and Sheep’s milk – 160F (71C)
For goat, you MUST use powered goat milk or another thickener, heated slowly, otherwise it will be runny. Sheep’s milk will be thicker than cow’s milk yogurt due to the higher protein content.
Coconut, Soy, Almond, and other Non-Animal Milk – 140F (60C)
You must also use a thickener otherwise it will result in a runny yogurt. For coconut, use the canned variety. Depending on the thickener the recipe below can change slightly. Please do your research before attempting substitution.
Coconut Milk Yogurt [Vegan]
Ingredients:
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, add the thickener to the milk in the pot.
Second, heat the milk in either the pot (medium to medium low) or the crockpot to 140F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 110F (44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Note: You can put the cans in the fridge overnight and use the solidified coconut cream for a very rich yogurt for desserts and crème fraiche-like products.
Tzatziki Sauce
Cup of Greek yogurt
Cucumber, grated
1 lemon, juiced
Dill to taste
Minced garlic to taste
Sea salt to taste
Ground black pepper to taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Dessert Yogurt Dip
Cup of Greek Yogurt
Vanilla Extract to Taste
Sweetener to Taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Stephanie brought some cow's milk yogurt she had made, showed us how to turn regular yogurt into greek yogurt, and we made coconut yogurt as well!
Here are the recipes:
Cow’s Milk Yogurt
Ingredients:
- 2 quarts of milk (Full Fat makes for a thicker yogurt)
- 2 teaspoons yogurt starter OR a cup of previous batch of yogurt
- A digital thermometer
- A pot with a yogurt maker OR a crockpot
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, heat the milk in either the pot (medium to medium low) or the crockpot to 180F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 108F to 112F (42c to 44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Leaving the yogurt for 24 hours will result in a thicker and virtually-lactose free yogurt.
Chill the yogurt for at least an hour before consuming. IF making Greek yogurt begin straining now (See recipe below)
Note: You can use half and half, heavy cream, etc as well for creamier frozen yogurts, desserts, and crème fraiche-like products
Greek Yogurt (This is for all yogurt types)
Ingredients:
- Yogurt, ideally fresh.
- A big bowl
- A strainer or A Ultra-Fine Mesh Strainer (Like a Chinois or a Tamis), you can skip the step below if you have this
- Cheesecloth OR Nut Milk Bag OR Paper Coffee Filters
- A small weight (like a can of veggies) with a small plate/lid
Place the bowl under the strainer. Then, place the cheesecloth/nut milk bag/paper coffee filers in the strainer.
Add the yogurt, then place the plate and weight on top of the yogurt.
The whey will begin to drain from the yogurt, depending on the size of the bowl you may have to empty it. Let drain for 1 hour or more.
For yogurt cheese, wait for 12 to 24 hours. It will have a cream cheese like consistency.
Non-Cow Milk Yogurts
You can make yogurt from any animal and non-animal based milks! However, while the basic recipe remains the same, the temperature you heat the milk up to changes based on the type of milk you use. Be sure to research the type of milk you want to use first.
Goat’s and Sheep’s milk – 160F (71C)
For goat, you MUST use powered goat milk or another thickener, heated slowly, otherwise it will be runny. Sheep’s milk will be thicker than cow’s milk yogurt due to the higher protein content.
Coconut, Soy, Almond, and other Non-Animal Milk – 140F (60C)
You must also use a thickener otherwise it will result in a runny yogurt. For coconut, use the canned variety. Depending on the thickener the recipe below can change slightly. Please do your research before attempting substitution.
Coconut Milk Yogurt [Vegan]
Ingredients:
- 2 cans of coconut milk (14oz) (Canned makes for a more stable yogurt, carton stuff tends to have emulsifiers and other additives that can greatly affect the state of your yogurt)
- Vegan Yogurt Starter
- Vegan Thickener, 2 teaspoons of Agar Agar
- 2 teaspoons yogurt starter OR a cup of previous batch of yogurt
- A digital thermometer
- A pot with a yogurt maker OR a crockpot
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, add the thickener to the milk in the pot.
Second, heat the milk in either the pot (medium to medium low) or the crockpot to 140F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 110F (44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Note: You can put the cans in the fridge overnight and use the solidified coconut cream for a very rich yogurt for desserts and crème fraiche-like products.
Tzatziki Sauce
Cup of Greek yogurt
Cucumber, grated
1 lemon, juiced
Dill to taste
Minced garlic to taste
Sea salt to taste
Ground black pepper to taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Dessert Yogurt Dip
Cup of Greek Yogurt
Vanilla Extract to Taste
Sweetener to Taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Sunday, 3 April 2016
D&D For Beginners - Round Two
We had so much fun at the last D&D Workshop, that Stephanie has agreed to lead another! The workshop is on May 28, from 2-6 pm. Please RSVP on the Facebook page!
Do you like playing video games and watching TV shows like Game of Thrones? With D&D you and your friends can play as the heroes in your own story and world.
This session is meant to be an introduction to the 5th edition of D&D, which is the latest version and has been streamlined from previous editions and actually quite simple to pick up and play.
For this session I will not be focusing on character creations, instead I will be focusing on actual play. I will allow people to bring custom characters if they feel like reading the quick start rules and using a character sheet.
Quick start rules: http://media.wizards.com/2014/downloads/dnd/playerdndbasicrules_v0.2.pdf
My favorite character sheet (requires excel): http://www.enworld.org/forum/rpgdownloads.php?s=b46f26157d09df512d3df71f42415b06&do=download&downloadid=1234
If you don’t have time to do so, that is perfectly fine! I will be printing out standard character sheets before the session. You’ll still be able to give them their own personality, the limit is only your imagination.
*Maximum 6 Participants*
Upcoming Workshop - Yogurt Making for Beginners
Join us at The Workshop Club headquarters on May 14th from 2-5 pm for a Yogurt Making workshop!
We'll be making Regular, Greek, Goat, and Coconut Yogurt!
Come learn the ancient art of yogurt making! It’s surprisingly easy and inexpensive, most of the work takes place during the fermentation process.
Why pay high prices at the grocery store for specialty yogurt when you can make it at home?
You don’t even have to buy a special yogurt maker; you can use your crockpot! You can use multiple types for milk: cow, goat (raw or pasteurized), coconut, and other non-dairy milks as well.
Suggested donation is 5 dollars for materials, but if you're not able to donate, you are still welcome :)
Ingredients:
Milk
Source of Bacteria (Either a cup of old yogurt or store-bought bacteria)
Pot to heat up milk with a yogurt maker OR Crockpot with towels
Digital Probe Thermometer with Alarm
If making Greek yogurt either a fine sieve, cheesecloth, or paper coffee filters with a bowl to catch the Whey
*Maimum 8 Participants* Please advise the hosts in advance of any allergies/choices we should be aware of (ex: vegan).
Digital Thermometer example: http://www.canadiantire.ca/en/search-results.html?searchByTerm=true%3Bq%3Ddigital+thermometer%3Bnmq%3Ddigital+thermnometer
Yogurt Maker: https://www.amazon.ca/Oster-Mykonos-Greek-Yogurt-CKSTYM1010-033/dp/B00PEHQYW2/ref=sr_1_2?ie=UTF8&qid=1459706553&sr=8-2&keywords=yogurt+maker
Soap Making Recipe and Resources
The soap making workshop was amazing! We had a full house, and made 3 different soaps - unscented/uncoloured, black sunshine (black and purple soap with a blend of citrus oils), and a green and yellow red currant and thyme tea bar.
Below, I'm including the recipe we used, and instructions. As well as some resources for your own forays into soap making! Read the recipe in advance and have your materials ready to go - don't forget it's a time sensitive process!
IMPORTANT:
- Wear protective gear: gloves, apron and goggles; lye can blind you if it gets in your eyes, and it burns skin!
- Pour lye into water, NEVER water into lye; it can make a boiling lye volcano!
- NEVER change a recipe without putting it through a lye calculator; different oils consume different amounts of lye when turning into soap.
- Do not use anything aluminum when making soap; lye and aluminum react together and release toxic fumes and ruin the aluminum.
Our recipe (fita a 1L milk carton, makes 8 large bars):
150 g coconut oil
150 g palm oil
300 g olive oil
48 g shea butter
88.5 g lye
200 g water
fragrance up to 1% of total oil weight, DEPENDING ON THE FRAGRANCE
coloured pigments as desired
1: Mix lye into water. Place somewhere safe to cool down.
2: Put solid oils in a microwave-safe dish. Microwave until liquid (I use 1 minute intervals).
3: Add liquid oils to melted oils and stir so they are thoroughly mixed.
4: Pour lye water into oils.
5: Blend in short pulses with a stick blender (~5 second pulses to start, longer if required after the mixture is emulsified/homogenous).
6: Optional - Add fragrance and blend until incorporated.
7: Continue blending until "trace" is reached (soap batter drizzled off your mixing utensil leaves a trace across the batter in the bowl).
8: Optional - Separate soap batter into portions for addition of colour. Add colour and blend until well mixed.
9: Pour soap into mold.
10: Optional - Cover soap and insulate with an old towel or blanket.
11: Place soap somewhere safe. Leave it to set for 24 to 48 hours.
12: Remove soap from mold and cut into bars.
13: Cure soap in a well ventilated area for a minimum of 4 weeks. Turn occasionally so all sides are allowed to dry.
14: Enjoy your new soap!
Lye calculator examples:
BrambleBerry
Soap Guild
YouTube channels
Soaping101
SoapQueen
Am's Favourite Suppliers
New Directions Aromatics $100 minimum order
Voyageur Soap and Candle
There are others, if you Google, but these are the ones she uses most.
Lye can be purchased at Home Hardware/
Below, I'm including the recipe we used, and instructions. As well as some resources for your own forays into soap making! Read the recipe in advance and have your materials ready to go - don't forget it's a time sensitive process!
IMPORTANT:
- Wear protective gear: gloves, apron and goggles; lye can blind you if it gets in your eyes, and it burns skin!
- Pour lye into water, NEVER water into lye; it can make a boiling lye volcano!
- NEVER change a recipe without putting it through a lye calculator; different oils consume different amounts of lye when turning into soap.
- Do not use anything aluminum when making soap; lye and aluminum react together and release toxic fumes and ruin the aluminum.
Our recipe (fita a 1L milk carton, makes 8 large bars):
150 g coconut oil
150 g palm oil
300 g olive oil
48 g shea butter
88.5 g lye
200 g water
fragrance up to 1% of total oil weight, DEPENDING ON THE FRAGRANCE
coloured pigments as desired
1: Mix lye into water. Place somewhere safe to cool down.
2: Put solid oils in a microwave-safe dish. Microwave until liquid (I use 1 minute intervals).
3: Add liquid oils to melted oils and stir so they are thoroughly mixed.
4: Pour lye water into oils.
5: Blend in short pulses with a stick blender (~5 second pulses to start, longer if required after the mixture is emulsified/homogenous).
6: Optional - Add fragrance and blend until incorporated.
7: Continue blending until "trace" is reached (soap batter drizzled off your mixing utensil leaves a trace across the batter in the bowl).
8: Optional - Separate soap batter into portions for addition of colour. Add colour and blend until well mixed.
9: Pour soap into mold.
10: Optional - Cover soap and insulate with an old towel or blanket.
11: Place soap somewhere safe. Leave it to set for 24 to 48 hours.
12: Remove soap from mold and cut into bars.
13: Cure soap in a well ventilated area for a minimum of 4 weeks. Turn occasionally so all sides are allowed to dry.
14: Enjoy your new soap!
Lye calculator examples:
BrambleBerry
Soap Guild
YouTube channels
Soaping101
SoapQueen
Am's Favourite Suppliers
New Directions Aromatics $100 minimum order
Voyageur Soap and Candle
There are others, if you Google, but these are the ones she uses most.
Lye can be purchased at Home Hardware/
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