Recipes

Crisp Thyme Flatbread

(Adapted from Gourmet & Peanut Butter & Jargon)

- 1 cup all-purpose flour

 - 3/4 cup whole wheat flour

- 2 T fresh thyme leaves, divided

-1 tsp baking powder

-3/4 tsp kosher salt, plus more for topping

-1/2 cup water

-1/3 cup extra virgin olive oil, plus more for brushing

- Preheat oven to 450 degrees (convection if you have it). Place a heavy sheet pan on the middle rack.

-In a medium mixing bowl, combine flours, 1 T thyme, baking powder and 3/4 tsp salt. Create a well in the center and add the water and olive oil. Using a wooden spoon, stir until dough forms. Knead 4-5 times with hands.

-Divide dough into 3 balls. Wrap each ball in plastic wrap and refrigerate for 1 hour to overnight (optional, but it makes rolling easier).

-On a sheet of parchment, roll out 1 piece of dough as thin as possible using a rolling pin (you should have about a 10-inch round; go for “rustic looking”). -Brush a bit of olive oil over the entire surface. Scatter 1 tsp thyme over dough, pressing in slightly, followed by a good sprinkling of kosher salt. Slide dough (still on parchment) onto preheated baking sheet and bake until golden brown, 8-10 minutes. Transfer flatbread (discard parchment) onto a rack to cool. Repeat with the two remaining dough balls, one at a time, using fresh parchment each time.

-Serve warm out of the oven or cool completely and store in an airtight container for up to 2 days.

Makes 3 10-inch-ish flatbreads.

 


Homemade Yogurt

1/2 gallon milk (any type will work)

1/2 to 1 c. powdered milk (optional, but makes a thicker yogurt)
1/2 c. plain yogurt (plain Dannon works well)

1. Heat milk to 175-180 Degrees then remove from heat. 

2. Pour into glass jar. (I usually use two pyrex bowls with lids)

3. Allow to cool to about 120 Degrees and add powdered milk

4. When the temp falls to about 115 add the plain yogurt (this is your starter) 

5. I usually place the containers in my Excalibur dehydrator at 113 degrees before I go to bed and let it culture for about 8-12 hours. The longer it cultures the more tart it will be. My favorite is probably 8 or 9 hours. I am not a fan of the very tart yogurt. Another method is placing the containers in a cooler with a heating pad. Before I had my dehydrator I actually just heated towels in microwave and used a large insulated lunch box. The dehydrator is by far the easiest method, but the others work! 

6. After 8-12 hours your yogurt is done. At this point you can strain the whey off and make it more like greek yogurt, or you can just stick it in the fridge as is. 

The beauty of homemade yogurt is the fact there is no added sweeteners. Personally, I don't add a sweetener because the bananas or blueberries are sweet enough, but for my husband I use a little bit of honey!

My husband and I have found we get  a weeks worth of yogurt, or more, for the price of a half gallon of milk (about $2.00) plus whatever dried milk I use.  Hopefully you enjoy this as much as we have!!

Mozzarella Cheese

Homemade fresh mozzarella cheese has fabulous flavor. The instructions here for making your own at home are detailed but not difficult. Rennet and citric acid can be found in health food stores and specialty markets.

Total Time: 30 minutes

Ingredients:

·      1/2 rennet tablet

·      1/4 cup cool, chlorine-free water (most bottled waters are chlorine-free)

·      1 gallon milk (2%, 1%, or skim)

·      2 teaspoons citric acid

·      Salt, optional

Preparation:

Crush the rennet into the water and stir to dissolve. Pour milk into a non-reactive pot (no aluminum or cast iron). Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88 degrees F. Milk will begin to curdle.


At 88 degrees F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105 degrees F. Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).


With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible. Microwave curds on high for 1 minute, then drain off all the excess whey. With a spoon, press curds into a ball until cool. Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball. In the meantime, place the whey over medium heat and let it heat to about 175 degrees F.


When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.


When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.


Note: Citric acid and rennet are available through mail order, some pharmacies or health food stores. (I found them at Natural Grocers in Colorado Springs)


Yield: about 3/4 pound mozzarella cheese (12 ounces)


Source: Home Cheese Making by Ricki Carroll (Workman Publishing)
Reprinted with permission.