Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
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.
Friday, 23 October 2015
Acorn Bread Recipe
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.
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!
Sunday, 30 August 2015
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.
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
Garlic Confit Workshop
How did I not know about confit before?
This stuff is pretty close to actual magic, I'm pretty sure! It was so easy to make, and we honestly spent most of the time sipping wine and chatting!
The hardest part was getting the oil not to boil. It turns out my burners are just set so high that even on the lowest setting we weren't able to stop the mixture from boiling, so we ended up putting in in the oven on a very low setting, which worked perfectly.
We used sage, thyme, rosemary, salt and pepper to season the batch, and it turned out beautifully. One point I would share is that you need way more of the spices than you might think.
The finished product turned out a lot like roasted garlic, in flavour, although nuttier. I'm also very pleased to have ended up with a mason jar full of the extra garlic-infused olive oil, which will be making many appearances in salad dressings and bread dips in the future!
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