What's Cooking?

[Flysmallie]

On 9/12/2025 at 12:39 PM, BilletHead said:

Sometimes you just have to,

I'm still like a little kid when it comes to a good dog.

[rps]

19 hours ago, Flysmallie said:

I'm still like a little kid when it comes to a good dog.

We all are.

 

[rps]

Bad day today. We had to put down the 15 year old boy Corgi, Sol, this morning. Didn't even try to fix dinner. Bought some grocery store sushi. Yak. It may have been a culinary adventure, but not one I will take again.

[ness]

'Don't judge a book by its cover.'
   -Mamma ness 

 

[ness]

We've been making a couple quarts of yogurt weekly for the last two months and are really enjoying it. We've tweaked the time and temp a little and now have it perfected to our taste. I thought I'd give an update.

We heat a half gallon of whole milk (pasteurized, but not ultra pasteurized) up to 200 in the microwave. It takes about 18 minutes done in 6 minute batches, stirring in between. Cool it down to 110 in a cold water bath in the sink. Put about a quarter cup of the previous batch into each quart jar as a starter, add the milk, seal it and sous vide at 110 for 12 hours overnight. In the morning stir it a bit-- there's a little liquid to incorporate and lumps to work in. Chill for a few hours. 

We really like the thinner consistency done this way. It's pourable but pretty thick. Tartness is just right. 

I put about a tablespoon of warmed up jam in a dish and mix in the yogurt. The missus likes it plain or with some granola.

Not much to look at, but here's some with gooseberry jam mixed in. 

 

Or fruit. Some dead ripe peaches.