Homemade Yogurt

1. Put milk in glass container (like pampered chef large measuring cup). Mine takes about 1/2 a gallon. 

2. Heat in microwave for 17 min

3. Let cool on counter until 108 degrees. Wisk in any film that gets on top. 

4. Add 2 tsp plain yogurt (with live cultures) - can be from a previous batch of homemade yogurt. 

5 (optional) add 1/4 c of nonfat dried milk. Makes it thicker if you are using lower fat milk. Also adds nutrition. 

6. Stir. (keep stirring for a few min if you are using dry milk as you need to let it dissolve completely or it will sink to the bottom). 

7. Put on a lid and put it in your oven with the oven light on overnight or 6-10 hours. The longer you go, the tarter it will be. 

8. Put in into the fridge to cool. Voila. 

I like to eat it with raw/natural local honey on top with or without fresh fruit. It is better than ice cream! 

from Stephanie Gibbons

No Knead Dutch Oven Artisan Bread

No Knead Dutch Oven Artisan Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy
mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works
great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot
with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily
floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes.
After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and
place on a cooling rack to cool.

Variatons:

Rosemary, Lemon and Gruyere:
(Double Recipe) In the large bowl I have 6 cups flour, 3 1/2 teaspoons salt and 1 teaspoon
yeast. After I wisked those ingredients together I added the zest from two lemons, some
chopped rosemary (I didn't measure, sorry) and about 2 1/2 cups shredded Gruyere. Mix all the
ingredients together well and add 3 cups water (remember doubled). Stir until you have a shaggy
dough. Cover with plastic wrap and let set 12 - 18 hours.

Cranberry, orange and almond: (I didn't double this batch). In my large bowl I have 3 cups
flour, 1 3/4 teaspoon of salt and 1/2 teaspoon yeast. Add about 3/4 cup cranberries, orange zest
from one orange and about 1/2 cups sliced almonds. Mix it together well and add 1 1/2 cups
water. Stir to form and shaggy dough.

Rye bread: 1 cup Rye flour and 2 cups white flour, 1/2 teaspoons caraway seeds. I sprinkled
caraway seeds on top. It turned out wonderful and made some fabulous pastrami, Swiss and
grilled onion panini's.

Wheat Flour: ¼ c less flour and ½ c more water. Cook 5 min less. Try with walnuts and
raisins.

Other liquid: Try using OJ in place of water for a more sourdough flavor, perhaps.

from Stephanie Gibbons