Recipes!

Here are a few recipes I've been using. They are all variations on recipes I found either online or in magazines. I have altered them beyond recognition though (plus forgot where they came from) so I am not adding attribution. If you recognize one of these and want me to attribute it, I will happily do so, just let me know!

Raw Milk Yogurt

This is the way it worked best for me so far. It made a nice, relatively firm yogurt, after I drained off most of the whey. The whey can then be used in the bread recipe that follows, or for cheesemaking or paneer.
I settled on 2 qts because that is what fits comfortably in my crockpot, which I use for conditioning. You can use whatever amount you want, depending on how you plan to keep it warm for 6-12 hrs. If you prefer that your milk not be heated this high, just warm it to 120. I found that the yogurt thickened up better when I heated it to 180. You can also add powdered milk or other things to thicken it more, but I don't think it needs it, and it kind of defeats the purpose of using what comes from the farm if I add powdered milk or other thickeners...

1. Heat 2 qts raw milk to 180 degrees F (I do this on the stove, but I read several other recipes that used the microwave. I use my regular meat thermometer.)
2. Immediately remove from heat, and allow to cool to 120 degrees.
3. Stir in 2 tablespoons plain greek-style yogurt (Make sure it says, "live and active cultures" on the package. After you make a batch, you can save some to use for your next batch, but I have read that after a few times of doing this, you will probably need to buy a fresh starter. I have been using my leftovers for the last 2 batches.) Mix well.
4. Pour into mason jars and close lids.
5. I culture my yogurt in my crockpot. To do it this way, put the jars in the crockpot and fill crockpot with very warm tap water (about 120 degrees, up to necks of jars). Put on the lid (if the lid won't close all the way, cover it with a towel to insulate the top. Periodically check the temperature of the water, and turn the pot on or off, or add cool water if required, to maintain approximately 110 degrees. I check every couple of hours or so, if I am awake and around. Otherwise, I check when i can, and err on the side of cooler rather than warmer. Too hot and your yogurt cultures will die, so try not to go over 120 degrees. If I do this late in the day, I just go to bed, and in the morning, voila! yogurt.
There are many other ways to do this: you can put the warm jars in a cooler wrapped in towels, and just check after 6-8 hours. You can put them in the oven with the light on (but the oven off unless you have a VERY LOW setting, like 110 degrees!).
6. Check After 6-8 hrs. Just tilt one of the jars a bit, and see if the yogurt has thickened. You will notice the whey separates from the yogurt. Once that has happened, it is done. I read that letting it sit longer won't make it thicker, just more sour tasting, so once it has set, it is done.
7. Pour off most of the whey (Save it! It has lots of other uses!), or ALL of the whey, and refrigerate both whey and yogurt. YOU DID IT! If you like thicker yogurt, you can pour it into a strainer lined with cheesecloth, and let it drain for a bit, until it is the consistency you like. Raw milk yogurt is naturally thinner than store bought yogurt.
8. To serve: top with honey, fruit, granola, cookie crumbs, whatever you like!

I have been using my yogurt as a substitute for sour cream. We also made a delicious lemon-honey frozen yogurt out of it (mix in honey, lemon zest and lemon juice; freeze in a metal bowl, stir every hour or so until as firm as you like.) I bet it would be a good substitute for cream cheese also, if you drained it well and added a little salt and some chives. It also makes fabulous salad dressing (recipe to follow!)

"Green Goddess Salad Dressing"
Careful, after you eat this you will only be able to kiss someone else who also ate this dressing! Lol!

1 Cup plain greek-style yogurt
1/2 C mayo (optional, if not used, increase yogurt to 1&1/2 cups)
2 tsp worcestershire sauce
1 tsp lemon juice (omit if NOT using mayo)
1 tsp tamari (can substitute soy sauce)
1/2 tsp fish sauce (if you don't have this, increase tamari by 1 tsp. Fish sauce is super cheap and available in most grocery stores.)
1/2 tsp siracha, or more to taste (can substitute chopped spicy pepper of your choice, or tabasco)
2 cloves garlic, minced
1/4 cup fresh chopped chives
1/4 cup fresh dill, chopped
A few leaves of fresh basil, chopped
A chopped spring onion if you have one, bulb and green!
Salt and fresh ground pepper, to taste

Process all in food processor, until blended and as creamy as you like.

You can mess with the types and amounts of herbs, according to what you like. Just make sure they are fresh; dried ones DO NOT WORK in this recipe! If this recipe is too flavorful for you, just add more yogurt.
We ate this on salad, the next day on grilled zucchini, the next day on steamed green beans!! It would also make a scrumptious dip or sandwich spread! Again, have some mint gum handy!


My Stone Ground Whole Wheat Bread Recipe
I tried this with all whole wheat flour. It was delicious, but didn't rise very well, was SUPER dense and didn't hold up well to sandwiches (fell apart). If those things aren't issues for you, then just use all whole wheat.

3 Cups warm water or whey (110 degrees F)
2 (.25 oz) packages active dry yeast
2/3 Cup honey, divided
1 tablespoon salt
2 Cups all-purpose flour (I use unbleached white flour for this, you could also use bread flour or bleached white)
6-7 Cups whole wheat flour, divided
3 tablespoons butter, melted
4 tablespoons vital wheat gluten (seems to help it rise and hold together better for sandwiches)
3 tablespoons olive oil

1.In a large bowl, combine warm water or whey, yeast and 1/3C honey; stir. Add the all purpose flour and 3C of whole wheat flour, stir to combine. Let rest for 30 minutes, or until big and bubbly.

2. Mix in melted butter, rest of honey, and salt. Add vital wheat gluten and 3C wheat flour, stir until flour is mostly absorbed.
3. Now knead the dough for several minutes (3-5 mins; I do this right in the bowl) adding more flour as necessary to keep from sticking (may use up to another cup of flour, depending on the weather!). The more you knead, the better the dough will rise and the better the bread will hold together. The dough should still be somewhat sticky, 'the texture of a baby's bottom' as someone said online lol!
4. In another clean large bowl (or dump out your dough and real quick wash and dry the bowl you are using!) pour the olive oil, and turn and tilt bowl to spread it around, until well oiled. Put the dough in and then turn it to oil the whole surface of the dough. Cover with a dishtowel and allow to rise undisturbed in a warm place until doubled in size (about half hour, depending on weather and temperature).
3. Punch down the dough, and use a sharp knife to score in half. Place each half in a 9X5 inch loaf pan, and allow to rise again, until dough tops pan by about an inch (about 20-30 mins, depending on weather and temperature) Sometimes my dough doesn't ever top the pan by an inch, no matter how long I let it rest. That is just because the whole wheat flour is so dense and heavy. If you used mostly white flour, this recipe would make 3 loaves!
4. Bake at 350 degrees for about 25 minutes. If my oven is properly preheated, 25 minutes is exactly right. If I forget to preheat, then maybe 30. Do not overbake. The tops don't get glossy and brown, they pretty much stay the same, except they look dry.
5. Immediately remove from pans and cool on wire rack. Also immediately, use a big serrated bread knife to cut yourself a delicious slab and eat immediately with butter!!! And prepare to defend the warm bread from marauders!!!
6. The original recipe called for brushing the tops with melted butter to prevent the crust from getting hard, but I didn't notice any difference, so I don't bother with that.


Next time: whole wheat tortillas!
Gotta go now, the dog seems to be having some type of intestinal upset...=/