EASY Homemade Yogurt

This is probably the coolest thing I have ever done with my slow cooker! Yes, that is right, I made yogurt in my slow cooker. I am so excited to tell everyone about this!

I found the recipe at A Year of Slow Cooking. It is a blog documenting a woman's challenge to use her slow cooker everyday for a year. I think this is the coolest thing ever, since we are all so busy and rarely ever have time to cook good family meals. Plus, the slow cooker is much cheaper to run than an over - it only costs about 2 cents per hour!

Now, on the yogurt, The recipe is for whole milk (AKA vitamin D milk, which by the way has no more vitamin D in it than regular milk) but anyone who knows me knows that I would probably never even consider of purchasing whole milk. At the end of the recipe, Stephanie (the author of the blog mentioned above) mentions you can use unflavored gelatin with a lower fat milk. She also mentions you can strain runny yogurt with a cheesecloth or coffee filters. We had skim milk in the house (of course) so despite all of the warnings on her website about using whole milk for your first time, I decided I try the recipe with skim milk and unflavored gelatin.

The result was a little runny, so I let it sit overnight in a colander lined with coffee filters that I put into a big bowl. If you do this you want to make sure that the colander is not touching the bottom of the bowl - if it is, the liquid won't be able to go anywhere! If the colander is too big for the bowl, your yogurt may strain into your refrigerator; you could place the colander on a smaller bowl and then place all of this into a larger bowl to catch any extra liquid.

I did loose about 1-2 cups of liquid, so the skim milk version does not make all 8 cups. If you really wanted to stick to skim milk, you could add some powdered milk and/or more gelatin to the recipe. This should help thicken the liquid up.Regardless, this is WAY cheaper than purchasing yogurt at the store. We buy 32oz plain yogurt tubs at Aldi's for $1.60, which is an amazing deal (it would be $3 or so at Jewel Osco). We buy 1 gallon of milk for $1.89 at Aldis and the gelatin was about 25 cents a packet. Basically, we got about 2 tubs of yogurt for $1.15. I am going to try this with 2% milk next time; I think it will get a much higher yield.

Ingredients

• 4-6 qt crock pot
• 8 cups (half-gallon) of milk
• 1 packet unflavored gelatin
• 1/2 cup plain yogurt
• 2 bath towels

 Directions

1. Turn your crockpot on low and add the milk. Cover and cook on low for 2 1/2 hours.
2. Unplug the crockpot after the 2 1/2 hours and let sit for 3 hours.
3. Remove 2 cups of milk from the crockpot and replace the lid. Pour the milk into a bowl and add 1 packet of unflavored gelatin (if using low-fat milk) and 1/2 cup yogurt. Whisk well and pour back into crock pot. Whisk everything in the crockpot well and replace the lid.
4. Cover the crockpot with towels. Let stand 8-9 hours.
5. If the yogurt is runny, line a colander with coffee filters or a cheesecloth. Place this into a bowl or pot so that the calendar is not touching the bottom. Scoop the yogurt onto the filters. Let stand in the refrigerator until it reaches the desired consistency. The yogurt closest to the filters will be thicker than the yogurt on top, so you can mix it together for an intermediate consistency.
6. Scoop into containers and store in the refrigerator for 7-10 days. Reserve 1/4 cup for your next batch.

Potato Bake

This recipe received a 10/10 from Jason. I don't know if I have ever made something he liked so much before...ever. He usually hates scale ratings. I always asked him to rate things on a scale of 1 to 10 and it usually ends with him changing the subject so I forget he never rated what I asked. This time, however, he said "10" instantly. This recipe is super easy and delicious. It is too heavy for me for summer, so I plan to make it again once things cool down here in IL in a few months.

Ingredients
- 4 baked potatoes, cooked and NOT peeled
- 3 TBSP butter
- 1/4 cup skim milk
- salt
- pepper
- 1 c. frozen peas, thawed
- 1/2 large zucchini, thinly sliced
- 1 onion, diced
- 1/2 cup whole wheat bread crumbs
- 6 oz. marble cheddar cheese, shredded

Directions
1. Preheat oven to 350F. Spray a 9" baking dish with nonstick spray.
2. In a large bowl, mash the potatoes. Add the butter and milk and whisk with an egg beater on high until highly whipped. Stir in the vegetables and seasonings.
3. Pour mixture into the sprayed dish. Smooth out with a rubber spatula. Top with bread crumbs and cheese.
4. Bake for 20 minutes or until cheese is melted and the edges are starting to brown.

Camping

I am a little late to post (sorry!). We went camping last weekend with Kathryn and Brandon and had a blast. We cooked over the camp stove for breakfast, ate no-cook food for lunch, and cooked over the fire for dinner. Here is a picture of us all from the last night (Kathryn, Brandon, Me, and Jason):

Don't mind our sticky look...Jason and I showered that day with a bucket by the water fountain (in our swim suits, of course) because there were no showers. It was kind of fun, acutally. We hiked for an hour and a half and got pretty sweaty after that. Needless to say, I don't think any of us were sporting our "smile for the camera" look.

The first night we ran into a minor problem that was fixed by some quick thinking. I was grilling turkey burgers and two veggie burgers on our tripod over the grill. I was lowering or raising the grate when all of a sudden a hook slipped loose and the entire grate fell down into the fire. Luckily it fell in the direction it was hanging and we were able to salvage 5 of the 7 turkey burgers. Sadly, the veggie burgers did not make it :( I settled for pasta salad and a delicious baked potato (which we made both nights by stabbing a potato with a fork, wrapping it in tin foil, and throwing it in the fire pit around the outside of the flames...45 minutes later you have a perfect baked potato).

The second night we went for an easier option - foil dinners. Kathryn and I assembled them while the boys made fire (what is it about boys and fire?). These are simple meals that can be pretty much prepped before camping. I cut the veggies ahead of time and stored them in individual containers in the cooler. Usually we put potatoes in them, but opted for baked potatoes again (since they were so good) and stick with chicken and veggies in the foil dinner. I didn't wear a watch all weekend so I have no idea how long they took - I am guessing 30 minutes.

Ingredients:
- Chicken, cubed
- Carrots cut into matchsticks
- Zucchini, quartered and sliced
- Onions, diced
- Green Peppers, chopped
- Mrs. Dash
- Garlic powder
- Salt
- Pepper

Directions:
1. Cut a piece of HEAVY DUTY (not the normal flimsy stuff) tin foil about the size of a piece of paper. place the chicken in the center and top with the desired veggies. Season liberally with the above mentioned seasonings.
2. Fold the edges up to make a box opening. Roll the edges down like a brown-bag lunch. Place in the fire or on a tripod (we placed them on the tripod). If you place them in the fire, keep them in an area where you would be comfortable reaching in to grab them with metal tongs.

**Most recipes call for a splash of water. We did this and it made the dinner soupy. I omitted the water because the raw chicken, onions, and zucchini will all let off enough water to steam the dinner. If you are putting potatoes in and/or precooked meat, add a little water.

Vegetable and Bean Soup

I have never met someone who loves soup more than Jason. The year before we were married and he was living with some friend in Oshkosh, WI, he would bring soup for lunch every single day. While I enjoy soup, I usually only like to have one bowl a week. Since we have been married, we have stopped buy canned soup (unless it is the low-sodium version and is on sale for $1 per can). Instead, once the first chill of fall comes I start up the crock pot and begin making batch after batch of soup and chili. One crock pot usually makes 4 large yogurt containers worth of soup (we eat a lot of yogurt, so we save the containers). I will keep two in the refrigerator and two in the freezer for later. Soup is fool-proof and works well with pretty much any items we have on hand. I try to always use fresh ingredients, but this is not always possible, so I usually keep extra cans of diced tomatoes, beans, and frozen vegetables on hand. If you use dry beans, be sure to soak them overnight before using them. This well help get some of the gas out and prepare them for cooking. Since the weather finally seems to be turning around (55F and sunny today!) I decided it was a good day for one last batch of soup. Soup can really be anything you want, so if you don't have or like some of these ingredients, feel free to substitute something else.

Vegetable and Bean Soup

Makes about 1 gallon of soup

Ingredients

• 2 cans of petite diced tomatoes (I used an onion and green pepper seasoning and garlic, oregano and basil seasoning)
• 2 cans of water (use the tomato cans)
• 4 stalks of celery
• 1/2 onion, diced
• 1 1/2 cups of frozen corn
• 1 1/2 cups of frozen peas
• 1 can of kidney beans, drained and rinsed well 
• 1 can of great northern beans, drained and rinsed well 
• 2 tsp garlic
• 1/2 tsp pepper
•  1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cumin

Directions

Place all of the ingredients in a 4-5 quart crock pot. Stir well. Cover and cook on the LOW setting for 5 hours. If you use dry beans, you may need to cook it longer. 

Pankcakes with Fruit Topping

This tells you how far behind I am - this is a recipe from Valentine's Day, which now seems like it was a decade ago. I have been cooking up a storm, but never think to take pictures anymore. I think I may post some recipes I have made just to get them on here and then if I make them again I will post the picture. Or, if anyone reads this and makes them, they could send me a picture :)

Fruit Pancakes

Pancake Ingredients

from Better Homes and Gardens NEW COOK BOOK

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2 tbsp baking powder
• 1/4 tsp alt
• 1 beaten egg
• 1 cup milk
• 2 tbsp canola oil

Directions

1. Mix the dry ingredients together in a medium bowl.
2. In a small bowl, whisk the milk, oil, an egg. 
3. Add the wet ingredients to the dry ingredients and stir with a whisk just until blending. If you over mix the ingredients they will not give you a fluffy pancake. 
4. Pour 1/4 cup of batter onto a preheated griddle or skillet. I find the griddle works much better for pancakes because you can make more at once and they don't get crowded.
5. Cook until lightly browned on each side.

Fruit Topping Ingredients

• 1 cup of frozen mixed berries
• 1 cup of milk
• 1 egg yolk
• sugar 

Directions

Whisk the egg yolk, milk, and 1 tbsp of sugar together in a small sauce pan. Place over medium heat and continually whisk to prevent curdling. Cook for 3 minutes. Add Fruit and continue to mix until the desired consistency is formed. Add more sugar to taste, if needed.

Sweet and Spicy Chops

Yes, these pork chops are breaded. Many of you may say, "Lynn, I thought that breading was 'bad' for our health!" I would like to inform you all that breading is not "bad" for your health, nor is any other food...everything can fit in moderation. This breading is half whole wheat flour and half all-purpose flour. Breading that is made at home is MUCH healthier than breading at a restaurant and this breading is not deep friend in a vat of oil; just cooked in tbsp of olive oil for the entire batch. If you have questions about this moderation concept, I would love to answer them :) Otherwise, go ahead and try this tasty meal!

Sweet and Spicy Pork Chops with Maple Sweet Potatoes

Ingredients
3 pound of sweet potatoes, peeled and cut into thirds
6 thin Pork Chops, about 1 pound
¼ cup whole wheat flour
¼ cup all-purpose flour
1 egg
½ cup water
Cinnamon
Nutmeg
Chili Powder
Salt
Pepper

1 TBSP olive oil
¼ cup maple syrup
¼ cup milk

Directions

1. Bring a large pot of water to a boil. Add the sweet potatoes, reduce heat to about 8 and cover. Boiling them with the cover on will prevent heat from escaping, but be sure to keep an eye on it so it doesn’t boil over. Boil for 20-25 minutes, or until potatoes are tender. Whisk the water and egg together in a small bowl. In a bowl large enough for a pork chop to easily fit in, mix the flours, 1 tsp cinnamon, ½ tsp nutmeg, 1 tsp chili powder, and a dash of salt and pepper. Dip each pork chop into the egg-water mixture and then into the flour mixture. Flip the pork chop to fully coat with flour and set aside. Repeat with the remaining pork chops.
2. Heat 1 tbsp oil over medium-high heat. Add three pork chops and cook about 2 minutes per side. If checking the temperature, the pork is ready at 155°F. Otherwise, cut into the pork chop and make sure there is no pink flesh visible. Thin pork chops could be ready in 4 minutes total. On the last flip, sprinkle the chops with cinnamon and chili powder.
3. Once all of the pork chops are finished set them in a container and put them in the microwave to stay warm.
4. Once the potatoes are done, remove them from the water and put them in a bowl. Mash the potatoes with a metal masher. Whisk in the milk and maple syrup. Add cinnamon and chili powder to taste.

Traditional Hamburger Helper

I really think this hamburger helper takes just about the same amount of time as the boxed version but tastes much better.

Ingredients

• 10oz of ground turkey (double this recipe if you are using the entire package. I use half the package for chili and half for this, which is why it is only 10oz)
• 1 cup of milk
• 2 tbsp flour
• 6 oz low-fat cheddar cheese, shredded
• 2 cups whole wheat elbow noodles
• 1/2 onion, diced
• 1 tsp paprika
• 1/4 tsp salt
• 1/2 tsp pepper

Directions

1. In a medium sauce pan, bring water to a bowl and cook the noodles.
2. While the water is getting started, place the ground turkey in a pan and brown it. Do not drain the fat (it will only be about 1-2tbsp) and add the onion. Cook the onion until it is tender and then turn off the heat, but leave the meat and onion in the skillet.
3. Measure 1/4 cup of milk and add the flour to the measuring cup. Stir until the chunks are gone and then add the remaining 3/4 cup of milk. This is a slurry method for a white sauce and is much lower in calories and fat than a traditional white sauce, which is what we want since we will be adding cheese to it.
4. Add the milk mixture to a small or medium skillet and heat over medium high heat. Continuously still with a spatula to prevent clumping. Bring to a boil and boil for 1-2 minutes. Turn off the heat, but leave the skillet on the warm burner. Add the cheese and stir until well blended.
5. By this point the noodles should be cooked and ready to be drained. Drain and add them to the meat mixture. Pour the cheese mixture over the top and stir until well combined.
6. Serve and enjoy! You will never want to buy the box again!