Making yogurt from the non-instant dried milk has been a life saver for us. We are used to drinking 2% milk so making the switch to non fat dry milk has been difficult. The children will drink hot chocolate milk or hot milk if it is flavored with sugar or salt and butter. The day to day requirement for Calcium is being met with yogurt and its derivatives. Over the last couple of years I have been experimenting with different methods of setting yogurt. Once I put it in a warm oven in a warm water bath overnight. Then I forgot it was there and turned the oven on to bake. I killed the culture. So now I put it on the counter in a hot water bath and just change the water a couple of times in an 8-10 hour period. It has been four weeks since I purchased a yogurt start so we are using our own start. It seems to work better if I increase the amount of start to 1/2 - 1 cup. To make yogurt cheese, I drain the yogurt through a cheese cloth or flour sack for several hours. The cheese cake on Valentines day was made from this "cream cheese." It also helps if the yogurt is made with more dried milk if it is to be used as yogurt cheese. One recipe is 4 cups hot water, 1 to 2 cups dried milk, and 1/2 to 1 cup yogurt. Blend and then set in glass jars for 8-10 hours in a hot water bath. Yogurt cheese can be used anywhere cream cheese would be used. I especially like it in a cheese ball. It is fat free and a great protein source.
Breakfast: Scones made with a bread dough that is mixed by hand and can be refrigerated before it is baked. This is a nice recipe for artesian breads, fry breads, french breads and "in a hurry" bread. 3 cups warm water, 1-1/2 TBS yeast, 1-1/2 TBS salt, 6-1/2 cups flour ( any combination of white, wheat, and even oats. I made the dough last night ready to roll out and fry this morning. The children loved the scones with peanut butter, and powdered sugar. We added yogurt shake drink, and orange slices as sides.
Lunch: Leftovers
Dinner: I tried to serve the carrot curry soup over sticky Japanese rice. The children ate cabbage/ramen noodle salad and zucchini bread instead.
Breakfast: Scones made with a bread dough that is mixed by hand and can be refrigerated before it is baked. This is a nice recipe for artesian breads, fry breads, french breads and "in a hurry" bread. 3 cups warm water, 1-1/2 TBS yeast, 1-1/2 TBS salt, 6-1/2 cups flour ( any combination of white, wheat, and even oats. I made the dough last night ready to roll out and fry this morning. The children loved the scones with peanut butter, and powdered sugar. We added yogurt shake drink, and orange slices as sides.
Lunch: Leftovers
Dinner: I tried to serve the carrot curry soup over sticky Japanese rice. The children ate cabbage/ramen noodle salad and zucchini bread instead.
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