DIY Crockpot Greek Yogurt - part 2

Once the milk has reached 180 Degrees F, 

turn off the crockpot, 

take the crock OUT of the pot, 

and let it sit until the milk cool to 120 Degrees.

Once the milk is cooled to 120, 

scoop out about a cup of milk and add it to your 1/2 cup of yogurt. 

Mix it well, 

then pour it BACK into the crockpot.

Put the lid on, 

and wrap the crock well with a big bath towel or blanket.  

I put a cardboard box over the blanketed pot, 

especially in chilly weather, 

to keep off drafts and keep the pot warm. 

Some people put the pot in their oven, 

if they have a gas pilot light.  

The point is to keep the pot warm and out of drafts overnight 

or for up to 24 hours

depending on how sour you like the yogurt.

(By the way, my grandmother called this 

"clabbered milk" 

and it was never tossed,

but used in biscuits, breads, and pancakes.)

Next morning, unwrap the yogurt and take a look!

Put in a spoon, and this is what you should see:

My yogurt this morning looked more like this in consistency:

For me, it wasn't quite "done."

So I wrapped it back up and will let it sit out on the counter,

wrapped and warm,

for another few hours.

Once the yogurt is set up, you have some choices.

You can put it into other containers.

Baby food jars make great yogurt containers.

You like fruit on the bottom yogurt?

No problem!

Just put a spoonful of fruit 

or if you like it sweeter, "JUST FRUIT,"

in the bottom, then add the yogurt.

In the morning, take off the lid,

add a handful of granola,

and you have a healthy breakfast!

You can separate the whey from the curd by using cheesecloth 

or a thin white cotton cloth set over a strainer.  

If you leave it long enough,

then hang it for a while or squeeze it,

 you'll have yogurt cheese! 

The cheese looks like... cheese!

I've flavored this with garlic, salt, and parsley 

to make a really nice spread for crackers or to put in celery.

Store the whey in a glass jar with a tight lid.

The whey is good, and can be used in cereals or smoothies. 

Why pay for "Designer Whey" 

when you can make your own!?

 is also good for making breads, 

like pancakes!

You can whip up the yogurt with a whisk to make it smooth and creamier.

Or you can just eat it like it is!

Just remember to save 1/2 cup for your next batch.

Or buy a small container each time and make half a gallon!

Easy... and inexpensive.

It's time to get back to a simpler life.

Instead of depending on pre-packaging

and preservatives,

learn to be more self-sufficient.

Save money and

KNOW 

what you're putting into your body.

This is a good start:

Make your OWN yogurt!

And if this makes too MUCH yogurt for you?
How about using it in a recipe,
and making your own muffins or bread!

YUM!

Remember...

Love,
Annie

Caldo Gallego or Kale Soup

In the beautiful Azore Islands, where my grandparents lived, this lovely kale soup was called couves. It is pronounced something like "kway-vish" and is a favorite in my family. I thought I'd share the recipe again, for those who missed it in the earlier posts. To me it tastes exactly like the soup you find in Spain, called Caldo Gallego.

You start with an inexpensive cut of beef. My grandmother used shank and short ribs back in the 50's but those have skyrocketed in price. Now, I look for a good chuck roast on sale.

You will also need some good olive oil, maybe 2 tablespoons.

Put the olive oil in a heavy pot and turn the heat on medium.

When it begins to smoke, put in the meat and brown it good on both sides.

When the meat is browned, take it out and let it rest on a plate.

Add a big cupful of chopped onion to the oil and cook them until they are clear.

Now add some minced garlic. I use about 3 fat cloves.

Add some salt and pepper and put the meat back into the pot.

Cover the entire thing with about 2 inches of water.

Bring to a boil, then simmer (covered) until the meat begins to fall apart.

Once the meat is tender, you will add some chopped potatoes.

I usually put in about 4 large potatoes, cubed.

While the potatoes are cooking, get your kale ready.

You will wash the kale and cut the center rib out of each leaf.

You can use curly or flat kale, it doesn't matter, but the flat is easier to handle.

You can also use collard greens, if you can't find kale.

Now make a stack of kale leaves, 

like this:

Then, beginning at a short end, ROLL the kale leaves into a very tight bundle.

Using a razor sharp knife, cut the bundle into very thin shreds.

This is called "chiffonade."

In Portugal, you can buy a little tool with a crank that shreds kale.

You could also put it in a food processor, but you'd need to be careful not to mush it up too much.

When the potatoes are done, pile the kale in, and cover the pot.

Let it steam for about 15 minutes, then stir the kale in.

Cook for another 10 minutes on low.

Now EAT IT!

YUM!

Be sure to add some crusty chewy bread to the meal.

This Kale Soup has Linguica in it instead of beef.
That is a great option if you can find Silva's Linquica!