I've been featued in the Bitter Sweet Zine Winter issue!!!

Saturday, March 10, 2012

Making Greek Yogurt

So a few weeks ago I saw a post on how to make Greek Yogurt...and since we used to live there I felt immediately compelled to make some! Let me tell you, whenevr tell someone that I make my own yogurt, they really look at me like I have three heads, or maybe one eye, but the process is so simple that I truly wonder why people everywhere don't make their own!

Origional instructions found here: The Little Red House

But I have changed some measurements and

cheese cloth instructions that worked better for me

What you'll NEED

*Milk (I use 1 gallon skim so it's fat free)

*1/2 Cup of plain yogurt

*kitchen thermometer

*2 cup size measuring cup

*Cheese cloth


*Large bowl

*Oven with oven light

*Table Cloth

Now for the fun part!!!

From your one gallon of milk, measure out 1/2 a cup into the measuring cup. Place the rest in a pot and set on medium heat until it boils (small bubbles, don't burn it...trust me the yogurt will not be as yummy with a burnt taste! I know from experience!)

While the milk is warming, add 1/2 a cup of the plain yogurt to the 1/2 cup of milk in the measuring cup. Set aside for now. No need to refridgerate.

Once the milk has boiled, let it cool until it reaches about 100-105 degrees F

Once it's reached the above temperature dump the milk yogurt mixture into the milk pot and stir. Add the pot lid and wrap the table cloth all around it!

Place in oven with the oben light on and wait...for 18 hours, yes I said 18!

I try to make my yogurt around lunch time so that by the next morning it's ready to be strained!

Once the 18 hours are up, you have yogurt! I'm not a thin yogurt kinda girl, it actually grosses me out to thnk about eatting it...so I strain!

I fold my cheese cloth so that it's 4 layers thick and place it in my collinder. I then carefully dump the yogurt into the strainer and then carefully place the whole thing in a large bowl. I let it drain for about 5 hours...dumping the juices every once in a while.

Now I say I drain mine for 5 hours, but really I only drain it until I have the desired thickness, so it could be two for you!

You can now eat your yummy yogurt! I usually just add chopped fruit on top and I'm golden, but you can put it in a blender and make it flavored yogurt!

With skim milk, one gallon will make me about 2 lbs of THICK, DELIIOUS yogurt!

Make sure to save about 1/2 a cup of your newly made yogurt to start a new batch!

I have found from experience that the higher the fat content he more yogurt you will get from a gallon. I made it with 2% milk once and got almost 4lbs of yogurt...more bang for your buck, but a little more fat, depends on who you're feeding it to I guess!

Thanks for stopping by! Please let me know if you have any questions!

Enjoy your kitchen!

Friday, March 9, 2012

The quest for the perfect cinnamon roll recipe has ended!

I have been on a VERY long quest for the perfect cinnamon roll recipe...I have tried dozens of recipes...some more time consuming than others...until I have found the PERFECT one. When I say perfect, I mean it is melt in your mouth, soft, flaky, doesn't need anything on top good!

Here are some reasons I like this recipe:

1. it's super flaky

2. it's the softest recipe I've tried

3. it's easy

4. it's fast...about 90 minutes start to finish

(and with me being a last minute mama, this is always a plus!)

So are you salivating for the recipe?

Okay okay I'll share it!

I can NOT take credit for creating this recipe, I found it at allrecipes.com,

but thought others might enjoy it too!

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional, I never use them cuz my kids don't like them!)

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Trust me, your family and friends will ask you to make them over and over again...or they will just want the recipe for themselves!

Make, enjoy, Share!

Have a blessed day!


Friday, March 2, 2012

And the winner of the earrings is...

So sorry to keep you all waiting...life got in the way of me posting yesterday...life and a dead car battery!


I used a very modern and highly sophisticated method of choosing the winner of my earing give away...I had my year old daughter pick a name out of a hat!!!

Today was picture day...and she looked especially cute for the drawing!

And the winner is...


Thank you all so much for playing along...I will do another give away next month for Easter...so be on the look out!

Meghann, please send me an e-mail at mabieme1999@yahoo.com with your address and I will get these out to you asap!

Have a blessed day everyone!