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Soy Yogurt (homemade)
Apr 27th, 2015 by Alice

Alice Enevoldsen

Tools:

  • Yogurt Maker (~$25)
  • Candy Thermometer

Ingredients:

  • 3 Capsules Probiotic* or safe yogurt starter — this is the hardest one with dietary restrictions
  • 3.5 Cups Soymilk — must be plain, unsweetened, unenriched. The ingredients should be soy and water.
  • 1/4 Cup Sweetener — try honey first.
  • 2/3 Tsp (or 1/4 Packet) Gelatin
  • A little vanilla if you want vanilla flavor
Soy Yogurt

Soy yogurt in process

How:

Mix soymilk, sweetener, and 3/4 tsp gelatin.

Bring the soymilk/sweetener/gelatin to 180F (not 212!). Stir it so as not to burn it on the bottom. Set it aside.

While the soymilk is cooling, consider sterilizing your yogurt jars.

When the soymilk is 110F (measure!) take out 1 cup and dissolve 3 caplets of probiotic in that 1 cup, OR 1 tablespoon of your last batch of yogurt. Mix that cup gently back into the rest of the milk.

You can cool the soymilk to 110 faster by floating the pot in a sink of cold water. Cooler than 110 is okay, hotter is not.

If you’re adding vanilla, add a little to each jar you want vanilla flavored. Leave one jar unflavored (so you have starter next time). For beginners like me fruit should be added at eating time.

Fill each jar 3/4 full and place in the yogurt maker. DO NOT put lids on the jars, but DO put the lid on the yogurt maker. Turn it on.

Return in 6-8 hours (I do this overnight). Gently tip one jar. The yogurt should jiggle and bulge like set jello. When it slips, it should pull away from the side of the jar making a space there.

Put the lids on the finished jars, label them with the date, and put them in the fridge. They’ll be ready to eat in 3 hours and good for 7 days.

Tweaks:

If this is too sweet for you, or not as solid as you’d like, it should process longer. Try 7-8 hours if it is just a little off or 12 hours if you want it tarter. (If you want it sweeter AND more solid, add sweetener and/or more gelatin in stage 1).

Tips and Product Links:

No one gave me any products to try. I discovered and purchased these on my own.

  1. Epica Yogurt Maker:  Also works with seven 4-oz mason jars, or four wide-mouth 8-oz mason jars. I might recommend a larger brand name, or one that has the option of a taller lid. Not sure. Yogurt Maker Automatic with Glass Jars by Euro Cuisine YM100 or Tribest Yolife YL-210 Yogurt Maker.
  2. *Starter. If you’re as allergic to milk as we are, don’t use a yogurt starter, INCLUDING the one that comes with the Epica yogurt maker. They’re usually milk-contaminated. We like Klaire Labs Ther-Biotic Complete, it’s a probiotic capsule. We have also used Jarro-Dophilus Allergen Free Jarrow Formulas, but the flavor it made wasn’t as good. We might eventually try the Yolife Yogurt Starter that is vegan. (You want a starter or probiotic that contains these three microorganisms: lactobacillus rhamnosus, bifidobacterium bifidum, lactobacillus acidophilus. If you can have more rhamnosus than the others, my research says you’re on the road to thicker, sweeter yogurt.)
    It is YOUR job to check all ingredients and cross-contamination to see if it is safe FOR YOU.
  3. Soy milk. Non-sweetened, non-enriched (this part is important, you want to avoid the other ingredients they’ll mess up the “set” of the yogurt). We use Pacific Organic Soy Original UnsweetenedIt is YOUR job to check all ingredients and cross-contamination to see if it is safe FOR YOU.
  4. Sweetener. I’ve only used honey so far, but anything sugary that the bacteria can eat.
  5. Gelatin. Many people use other thickeners. I chose gelatin because I’m familiar with how it works in cooked recipes.
  6. Date Labels. You can label any way you want. I use removable date labels.
  7. Don’t eat your first batch all at once, testing various ways of making it. There’s going to be more good bacteria in there than your body is used to. Ramp up slowly. You wouldn’t swallow a ton of probiotic pills all at once: eat your yogurt in moderation until your body is used to it.

FAQs:

I found these links useful–

http://nourishedkitchen.com/troubleshooting-homemade-yogurt-questions/

http://www.salad-in-a-jar.com/family-recipes/five-things-you-should-not-do-when-making-homemade-yogurt

http://www.yolifeyogurt.com/faq.asp

The only company making soy yogurt safe for us closed its doors in March of this year. Luckily, their product was so great, it gave me assurance that good soy yogurt was possible. Thanks to David for all the tips, and the boost in morale about the possibility of making soy yogurt at home.

Locro
Apr 27th, 2015 by Alice

Susana Conde

  • 1 Gallon Vegetable Stock
  • 3 Cups Fresh corn kernels
  • 2 Cups Carrots, chopped
  • 2 Cups Whole-kernel hominy
  • 1/2 Lb Smoke bacon, sliced
  • 1 1/2 Lbs Stew beef, chopped
  • 1/2 Lb ground pork prepared as chorizo
  • 4 Small leeks, chopped
  • 4 Green onions, chopped
  • 2 Lbs Butternut squash, chopped
  • 1 Lb Sweet potato, chopped
  • 2 Tbsp Sweet paprika (careful for now, watch out for ground paprika until the peanut contamination situation is resolved)
  • 2 Tbsp Cumin seeds (careful for now, don’t buy ground cumin until the peanut contamination situation is resolved)

Directions:

Pour the stock into a big stockpot.  Add the meat, bacon, and chorizos. Cook for 45 minutes. Chop everything into bite-size pieces. Add vegetables and cook on low heat for 30 minutes until squash and sweet potato are soft. Meanwhile fry the cumin in a little oil. Add condiments last.

Stew Meat-Beer Stew
Apr 25th, 2015 by Alice

Corinne Cooley

  • 1/2 Cup + 4 Tbsp Olive Oil
  • 3 Lbs Stew meat (lamb/chicken/beef all work)
  • Fresh-ground black pepper
  • 2 Cups Leeks, sliced
  • 1/2 Cup Flour
  • 1 Cup Duchesse De Borgogne beer (you can choose another dark beer you like)
  • 3 Cups Beef broth
  • 1 Cup tomatoes, peeled and diced
  • 1/2 Lbs parsnips, peeled and diced
  • 1/2 Lbs carrots, peeled and cut up
  • 1 Lb Russet potatoes, peeled and cup up
  • 4 Cloves garlic, cut in half
  • 3 Sprigs Fresh rosemary, plus 1 tablespoon chopped
  • 1 Cup hominy
  • 1 Cup Leeks, sliced thinly
  • Oil for frying

Directions:

Preheat the oven to 400F.

In a stewpot, heat 2 Tbsp olive oil, add the meat and brown evenly. Set the meat aside. Add the leeks to the pot and saute until soft. Add 1/2 cup olive oil and add the flour and make a roux. Over low heat, cook until the roux is brown (15 minutes). Stir in the beer and meat.

Add the tomatoes and the meat, simmer for 1 1/2 hours (keep covered).

Toss vegetables (except the hominy) with olive oil, salt, pepper, and sprigs of rosemary. Roast, stirring occasionally in oven for 45 minutes (until the veggies are soft).

Add the veggies and the hominy to the stew. Cook for 10 minutes. Add chopped rosemary.

Fry up the sliced leeks, drain and serve on the side.

Locro (Vegetarian Version)
Apr 25th, 2015 by Alice

Modified from Susana Conde’s Locro

  • 1 Gallon Vegetable Stock
  • 3 Cups Fresh corn kernels
  • 2.25 Cups Carrots, chopped
  • 2.25 Cups Whole-kernel hominy
  • 4 Small leeks, chopped
  • 4 Green onions, chopped
  • 2.5 Lbs Butternut squash, chopped
  • 2 Lb Sweet potato, chopped
  • 2 Tbsp Sweet paprika (careful for now, watch out for ground paprika until the peanut contamination situation is resolved)
  • 2 Tbsp Cumin seeds (careful for now, don’t buy ground cumin until the peanut contamination situation is resolved)

Directions:

Chop everything into bite-size pieces. Pour the stock into a big stockpot. Add vegetables and cook on low heat for 30-60 minutes until squash and sweet potato are soft. Meanwhile fry the cumin in a little oil. Add condiments last.

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