Yogurt Making made super-simple!

I have been experimenting with a new yogurt recipe and would like to share my Super Simple Yogurt recipe for all to enjoy.  I make 3 quarts at a time since we use a lot of it but I'll write the recipe for 2 quarts.  It's easy to scale up or down depending on how much you use.  We use yogurt a lot for our homemade peanut butter smoothies (see recipe below).


Super-Simple Homemade Plain Yogurt

*Note: This recipe uses powdered milk.  The recipe using regular milk is different.  Only use powdered for this recipe.

Ingredients:
2 quarts water--hottest you can get it from the tap
Powdered milk--use DOUBLE the amount of powder that they say to use when making regular milk)
3 Tbs. plain yogurt (store bought or homemade)

Tools:
Clean jars for yogurt (glass mason jars work great)
Thermometer (I use my candy thermometer)
Dehydrator (I have an Excalibur) or other device to keep yogurt at a constant temperature

1. Measure 2 quarts hot water from your tap (or just heat water above 110).  Mix in milk powder.
2. Cool milk mixture to under 110. (I stick mine in the fridge for 20-30 minutes.)
3. While cooling milk, leave yogurt on counter to come to room temperature.
4. Add yogurt to milk mixture and stir well. 
5. Pour into jars and place lids on jars.
6. Place into dehydrator and set to 105.  Leave in for 12-14 hours.  Do not disturb it during this incubation period.  It can destroy the cultures that are being built.  Place in refrigerator when done.

Tips:
* I've left my yogurt in the dehydrator for a few hours longer than that without any negative effect.   
* I use Country Cream powdered milk.  We even drink this brand & think it's the best powdered milk we've ever tasted.  (Marty doesn't drink it but he's the milk-connesseiur of the family.)
* You can also use a heating pad or other heating methods but I have had the best luck with methods that can keep it at a constant temperature for that length of time.  You could also try a heating pad.
* Add honey or jam for sweetened yogurt.
* Add honey and defrosted berries (we get the big bag from Costco) for a yummy breakfast treat.


Peanut Butter Smoothie

2 cups yogurt
2 bananas
1/2 cup peanut butter (don't actually measure it--just plop a bunch in)
lots of ice (about 2 cups)

Blend until very smooth.  You can also add chocolate or honey.  Enjoy!

Candy- Butterfingers, Caramels, Honeycomb

We had candy day the other day and boy did our house smell yummy.  Marty said he gained four pounds just from the delicious smells.  So, here are some of the best recipes for homemade candy.  I need to explain the honeycomb.  When I was growing up, I would go with my friends to a store called the Vintage Sweet Shop in Napa, CA.  They had all kids of amazing things that kids loved, including chocolate covered honeycomb.  (If you google it, you'll see lots of other descriptions and recipes.)  There aren't very many places that sell it but my mom and I found one place near her that does (Pedrick's Produce in Vacaville, just off Highway 80).  It has become a tradition to partake of the beloved honeycomb whenever we visit California or whenever she comes out here to visit.  I ran across a recipe for it and decided that we finally needed to attempt making it.  I was happy to discover that it's not as hard as I've always heard.  It turned out perfect!  Now we'll see if being able to make it myself turns out to be a good thing or if I'll just gain 5 pounds every Christmas...

Most of these recipes require either candy thermometer or a basic understanding of stages of candy (soft ball, firm ball, hard crack, etc.) and how to test what stage the candy is in.  It is essential to get them to the right temperature for them to behave properly, hence, taste good.  Investing in a good thermometer will save lots of frustration and wasted ingredients.  Also be sure to read the chocolate tips at the end.  Merry Christmas and enjoy!

Butterfingers

2 1/2 cups peanut butter
2 cups sugar
1 cup water
1 cup light corn syrup
1 tsp. baking soda
1 tsp. vanilla

Butter a 9 x 13 pan.  Place peanut butter in a microwavable container and warm slightly.  Combine the sugar, water, and corn syrup in a 2-quart heavy saucepan. (I use an old heavy aluminum pressure cooker.) Stir to blend ingredients and cook to hard crack stage (290-300). When cooked, immediately stir in peanut butter, baking soda and vanilla.  Mix together quickly and spread into the buttered pan.  Cut into bite-size pieces WHILE HOT. (If you wait it'll turn into one big, hard piece that you can't cut.)  Cool and dip into melted chocolate.  YUM.  


Caramels

2 cups white sugar
1 cup butter (2 sticks)
1 1/3 cups light corn syrup
1 can evaporated milk (12 oz.)
1 1/2 Tbs. vanilla
1 cup chopped nuts, preferably pecans (Optional)

1. Pam or lightly grease/butter a jelly roll pan (large cookie sheet with sides).
2. Melt butter in heavy saucepan.  Add other ingredients (except vanilla).  Stir constantly on high until it reaches 210 degrees.  Turn heat to medium and continue to stir constantly until it reaches 244 degrees (firm ball).
3. Remove from heat and add vanilla (and nuts if desired). Pour into a jelly roll pan. Cut when cooled completely.

Honeycomb

2 tsp. butter to grease pan
1 cup white sugar
1 16 oz. bottle dark corn syrup
1 Tbs. vinegar
1 Tbs. baking soda
1 12 oz. package Guittard milk chocolate chips

1. Line a 9 x 13 pan with foil and grease the foil with the butter. Set aside.
2. In a heavy saucepan, combine the sugar, corn syrup and vinegar.  Cook and stir over medium heat until sugar is dissolved.  Bring to a boil.  Cook without stirring until hard crack stage (300 degrees). Note:  It's very important to be precise with candy.  Use a thermometer or learn how to test using the ice water method to ensure it has reached the proper temperature.
3. Remove from heat.  Stir in baking soda (stir it in quickly and completely).  Immediately pour into prepared pan and do not touch it!  No stirring, jiggling, spreading, or anything like unto it!  Cool completely. 
4. Using foil, lift candy out of pan. Break candy into pieces that are about 1-2 inches square.  They will all be odd shapes and you'll have a lot of crumbles leftover but that's okay.
5. Melt chocolate chips in microwave (see "Chocolate Tips").  Stir until smooth. Dip candy into chocolate and place on waxed paper.  Let stand until set.  (You can speed it up by placing in freezer or refrigerator.)  Store in airtight container.


Important Chocolate Tips!

1. Store well-wrapped chocolate in a cool, dry place, not over 70.  It can be frozen, but allow it to return to room temperature BEFORE unwrapping so moisture doesn't condense on the surface.

2. Grate or chop into small pieces (you don't have to grate chocolate chips, only if it's in a larger block).  Melt no hotter than 110-115!  Chocolate is very heat sensitive and will harden & become unsuitable for dipping.  DO NOT heat over boiling water!  Use a microwavable glass or earthenware bowl. 

3. Place in microwave at 50% power for 30-60 second intervals, stirring to check for readiness.  It doesn't need to get hot, just enough to melt it.  It needs to be cooled or tempered by stirring before it can be used for dipping.  Test it on the inside of your wrist (like a baby bottle).  It should feel the same temperature as your wrist.

4. To dip candy into chocolate, wash hands thoroughly and pour chocolate into your palm.  Put candy into your palm and roll it around.  Place onto a clean cookie sheet or waxed paper.  Let sit until set. (You can put it in the freezer or fridge to speed it up.)