I love French toast. It's pretty much the perfect breakfast. Today I tried a new recipe, and we were all happy with the results.
1/4 cup flour
3/4 cup brown sugar
pinch salt
sprinkle of ginger (to your taste)
sprinkle of cinnamon (to your taste)
3 medium eggs
2 teaspoons vanilla
1 1/2 cup half & half
1 loaf of crusty bread (my local grocery makes an awesome sourdough baguette!)
Slice bread thickly (1/2 to 1 inch) and set aside. Mix together dry ingredients in a bowl, breaking up clumps of brown sugar to the best of your ability. Mix in eggs, then vanilla, then half & half. Get your skillet hot and add butter/margarine/cooking spray (whichever you prefer). Submerge your slices of bread and let them soak for at least 10 seconds. Place the bread in the skillet and brown on both sides.
Monday, April 21, 2014
Thursday, April 10, 2014
Yogurt
Last week I decided to experiment with homemade yogurt. Disclaimer: it wasn't a complete success. Taste was fine, but texture was a bit odd. I think my kitchen was too cold for the bacteria to complete the process. Next time I'll try letting it sit in the oven (turned off, pilot light on) to stay warmer. Now for the recipe and procedure!
1/2 gallon milk (I used whole, but 2% is fine)
1/4-1/2 cup powdered milk (optional)
2 tablespoons plain yogurt (must be active culture!)
Heat milk (and powdered milk) in a crock pot until it reaches 180 degrees Fahrenheit. This kills any bad bacteria that may have somehow gotten into the milk. In my crock pot, this took about 2 hours. Once at 180, turn off the heat and allow the milk to cool down to 110. At the same time, put the yogurt out to get to room temperature.
At 110, gently! mix in the yogurt. Cover and wrap the crock pot with towels or blankets and leave it sitting in a warm corner for 4+ hours. The longer it sits, the more lactose will be digested by the bacteria and the tangy-er the taste will be. Most recipes seem to call for 6-8 hours. I left mine 8, but like I said, my kitchen was cold. After your desired aging time, move the crock pot (still unopened, try not to slosh it around too much) into the refrigerator. Let it sit for at least 4 hours, then stir and put into smaller containers.
I put mine in half pint jars with cherry pie filling, vanilla, and a bit of sugar. The yogurt should be fine in the fridge for about 2 weeks.
1/2 gallon milk (I used whole, but 2% is fine)
1/4-1/2 cup powdered milk (optional)
2 tablespoons plain yogurt (must be active culture!)
Heat milk (and powdered milk) in a crock pot until it reaches 180 degrees Fahrenheit. This kills any bad bacteria that may have somehow gotten into the milk. In my crock pot, this took about 2 hours. Once at 180, turn off the heat and allow the milk to cool down to 110. At the same time, put the yogurt out to get to room temperature.
At 110, gently! mix in the yogurt. Cover and wrap the crock pot with towels or blankets and leave it sitting in a warm corner for 4+ hours. The longer it sits, the more lactose will be digested by the bacteria and the tangy-er the taste will be. Most recipes seem to call for 6-8 hours. I left mine 8, but like I said, my kitchen was cold. After your desired aging time, move the crock pot (still unopened, try not to slosh it around too much) into the refrigerator. Let it sit for at least 4 hours, then stir and put into smaller containers.
I put mine in half pint jars with cherry pie filling, vanilla, and a bit of sugar. The yogurt should be fine in the fridge for about 2 weeks.
Subscribe to:
Posts (Atom)