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:

• 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.

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

Learn to Make Soap - April 2, 1-4 pm

On April 2, 1-4 pm, please join us for a soap-making workshop! 

My incredibly beautiful and talented sister will be instructing us! Please read the description in full:

So, Fight Club didn’t scare you away from soap making?

Come join Amaris and Harmony for an introductory soap making workshop. We will talk a bit about the history of soap making, modern soap making, and terminology. There will be some chemistry and some art. We will talk a lot about safety! We will be working together to create two batches of handmade soap, and every participant will get a chunk of each.

Once the participant list is finalized, we can work together to decide on colours, fragrances, and additives for our soaps. There are lots of options, so surely we can find ideas that everyone will like. All soap ingredients will be provided.

Please be aware that soap making is not for the person seeking instant gratification. The soap making process takes at least 24 hours before you have a bar of soap that you can hold in your hand, and you must cure your new soap for at least 3-4 weeks before using it. But it is fun and addicting.

Please also note that soap making is not without its dangers. We will be using lye to make our soap (if it’s not made with lye, then it’s not soap), which if not handled properly can cause burns and/or blindness. All participants must bring an apron, safety goggles, and rubber dish gloves or surgical gloves (you can buy all of these things cheaply at Dollarama if you don’t have them already). There will be no exceptions. If you are not wearing PPE, you won’t be making soap. You are also accepting responsibility for your own safety by signing up for this workshop (host and instructor accept no liability).

If you’d like a preview of what soap making is all about, check out Soaping 101 and/or Soap Queen on YouTube.

Please RSVP accurately - maximum of 8 participants.

Suggested donation: $5 - this is not mandatory, and you are still welcome to attend even if you can't donate.

Please contact Harmony with any accesability concerns. We will do our best to accomodate, while still ensuring everyone's safety.

Acorn Bread Recipe

1 1/4 cup acorn meal
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
3 tablespoons maple syrup
1 egg
1 3/4 cup milk (I used coconut milk, any milk will do, homo or buttermilk make it extra rich)
1 tablespoon apple cider vinegar (omit if using buttermilk)
4 tablespoons butter or margarine (coconut oil ok)

preheat oven to 425 degrees F.

combine dry ingredients in large bowl, stir well. 

add wet ingredients except butter. stir into a smooth batter.

put butter into large skillet (12 inches or so) and put into oven to heat up. butter should melt and be very hot, just below smoke point.

pour batter into the hot butter filled skillet and put into oven.

reduce temperature to 375F or 400F.

bake for 30 minutes, until bread sets in centre and pulls away from the side of the pan.

serve warm!

Garlic Confit Recipe

‘Confit’ is a preservation method that dates back thousands of years. But just because it’s old, doesn’t mean it has to be boring! This all-natural, slightly nutty, sweet *VEGAN + GLUTEN FREE* product can be used for many different dishes, including Garlic Bread, Marinades, Dressings, Sauces,Soups and Roasts.

Once you’re comfortable with garlic, experiment with fruit, cherry tomatoes, chilis, onions or even poultry and meat!

Expiration: Garlic confit can keep for months or even years.

Recipe:
4 heads of garlic Olive Oil to cover Kosher salt Fresh pepper Herbs, preferably fresh Hot chili flakes (to taste) Equipment needed: Sharp knife Cutting board 2 large bowls (optional) Sauce pot and lid Silicon spatula

Method:

Remove cloves of garlic from bulbs. Skin by hand (alternatively: place garlic cloves in one bowl, cover with the other bowl to form a globe and shake vigorously for 30 seconds. Uncover and remove the peeled cloves). Remove stem ends, green sprouts and any damage. Chop garlic into medium pieces (larger is better than smaller, use your judgment) and place in pot. Once all garlic is in the pot, add oil and cover all garlic by an inch. Season with salt, pepper and  herbs of your choice (I suggest rosemary, sage, thyme and basil).

By stove: place pot on stove over medium low heat. You want to ensure it is not boiling at any time.

By oven: preheat to 250 C, or 225 if your oven tends to have hot spots. Check occasionally.

After 45-60 minutes, check the garlic again. It should be translucent, slightly darker in colour and very fragrant. Stir to ensure consistency throughout the batch. You can’t over cook this at low temps, so it’s ok to carry on if it’s not 100 percent cooked.

Like it? Try these!

In oil:
Duck, Goose and meat
Onions
Leek
Chive
Scallion
Shallots

In simple syrup:
Pears
Apples
Raisins
Cherries

Gluten Free Baking With Holly - Coconut Cupcakes Recipe

Holly D's Gluten Free Vegan Toasted Coconut Cupcakes Ingredients: - 2 servings of egg replacer (2 tsp mix plus 2 tbsp water) - 1/2 cup vegan margarine (refrigerated) - 3/4 cup white sugar - 3/4 cup coconut milk - 1/2 tsp vanilla extract - 1 tsp coconut extract - 2 tsp rum - 3/4 cup white rice flour - 1/3 cup potato starch - 1/3 cup tapioca starch - 3/4 tsp xanthan gum - 3/4 tsp baking powder - 3/4 tsp baking soda - 1/2 cup sweetened coconut, toasted - pinch of salt Directions: 1. Preheat oven to 350 degrees and line a muffin pan with liners. Toast the coconut by cooking it in a frying pan on medium heat, stirring frequently for approximately 3 minutes or until browned. Set aside. 2. In a small bowl mix the egg replacer and water together until smooth, set aside. 3. In a bowl sift together the rice flour, potato starch and tapioca starch; stir in the xanthan gum, baking powder, baking soda and salt. Set aside. 4. In a large bowl cream the margarine and sugar together using an electric mixer until it becomes pale and fluffy. Add the vanilla and coconut extract, and the rum and mix until combined. Add the "eggs". 5. Add approximately 1/3 of the coconut milk to the butter mixture and blend until thoroughly combined. Then add approximately 1/3 of the "dry" flour mixture to it and again blend until combined. Repeat until all of the coconut milk and dry ingredients have been added. 6. Gently fold in the toasted coconut. 7. Using an ice cream scoop, evenly distribute the batter into the muffin pan to create 12 cupcakes. 8. Bake for 20 minutes or until the tops are just becoming golden. Insert a toothpick to ensure that the cupcake is thoroughly cooked. Allow to cool before icing. "Buttercream" icing Ingredients: - 3/4 cup vegan margarine (refrigerated) - 3 cups icing sugar - 1 tsp vanilla extract Directions: Cream together the margarine, vanilla and 1 cup of icing sugar until smooth. Add 1 additional cup of icing sugar and blend again until smooth, and repeat one last time. Decorate!