Food Processor: Functions, Benefits & Uses (Tag: Product Review, Kitchen Gadgets & Appliances)
Catering Business 101
Homemade Pot Oven
How to peel beans with a food processor
Akidi (Black beans pottage)
Minced meat macaroni jollof (Take pictures with tasty tom sachets)
Kunun (Make fura)
Fura da Nunu (Make fura)
Chicken Avocado Sandwich (with the bread above)
Lobster Boil with Yabasi Sauce
However, you can use almost anything: a crock-pot, a cooler (ice chest), a thermos or even a large saucepan and some blankets. The main idea is to keep a steady temperature of 38-42°C for 4-8 hours. If you have made your choice, you can proceed to the first recipe.
If you don’t have the option of regular milk, or you actually prefer to use powdered milk, try this recipe. You will need: ✭ 2 cups of warm water ✭ 2 tbsp. of unsweetened live yogurt ✭ 1.5 cup of powdered milk Instructions: ➀ Take a pot and mix the water with the powdered milk. Stir until well combined. ➁ Put the pot on the stove and heat the milk mixture until boiling. Don’t forget to stir constantly, so that the milk won’t burn. ➂ Take the pot off the stove and let it cool until it is about 40°C. ➃ Put the live yogurt in the milk and mix them thoroughly together. ➄ Pour the mixture in the sterilized containers and place them somewhere warm for 3-4 hours.
I opted for the oven because I didn’t own a dehydrator and why get the crock pot dirty when I can just throw the jars in the oven (I’m all about whatever gives me less dishes to wash)? I found that when I was doing the GAPS diet I was using canning jars quite a bit to store things in the fridge (bone broth, soup, sauerkraut, kimchi, etc.) so I decided that since I would more than likely be using canning jars to store my yogurt, I might as well just make it in the jars (again, less washing).
How to Make Yogurt: the Basic Process
Making your own yogurt at home is relatively easy as long as you follow these steps:
The process outline is:
- Select your favorite milk (Need to try Fairlife & A2 yogurt) and the desired fat content. (You can fortify the protein by adding powdered milk to the milk.)
- Heat up the milk to kill competing bacteria and denature the proteins. (some folks skip this step…different taste profile)
- Let it cool (so you won’t kill the starter) and then add the yogurt culture or starter. Just use a little of your now expensive-by-comparison favorite better quality plain yogurt as a starter and eat the rest…
- Maintain low heat to increase yogurt culture growth (heating pad, crock, yogurt maker, etc)
- Wait several hours
- Strain the product, if desired, to “Greek” the yogurt, separating curd from whey*
- Refrigerate to preserve (stays good a long time)
- Enjoy, try just using great honey (The Greeks are on to something.)The amount of tang you get is a function of all the variables in the process. One example is how long you heat the culture.
Step 1: Choosing Your Milk
First, choose your milk. This can be any kind of milk, but the more healthy your milk is the more healthy your yogurt will be. Raw milk is best, especially if following the GAPS protocol, but I didn’t have access to raw milk at the time I started making this. Instead, I used milk locally produced using a low pasteurization process that is non-homogenized, which means that I had that yummy layer of cream on top. You can also use goat’s milk.
Whatever milk you decide to use, make sure it is not ultra-pasteurized (the label of the milk will say whether it is ultra-pasteurized or homogenized). In order to get the most nutrition, I also opted for whole milk
typically begin by using a ½ gallon of milk. I don’t quite fill the jars all the way, so I end up using 2 quart jars and 1 pint jar.
Step 2: Heating the Milk
Put your milk in a stainless steel pan on the stove and heat over medium heat until it reaches 180°F. The first time I made my yogurt I only had a basic candy thermometer, so I had to really stay with it to watch the temperature.
More recently, I’ve purchased a digital quick read thermometer. This makes the whole process so much easier because you can set the temperature alert to 180°F and the alarm will go off when it reaches that temperature. This is also helpful later, during the incubation period.
Step 3: Cooling the milk
Once the milk reaches 180°F, pour it into the canning jars. Using a stainless steel wide mouthed funnel made this easy to do, but just pouring from the pan or using a glass measuring cup works too.
The milk then needs to cool to 115°F. You can do this by either putting the milk in a cool water bath or just letting it sit on the counter, keeping a really good eye on it. I place the lids loosely on top of the jars to keep dirt out.
With my first batch, I used the cool water bath technique and it cooled down much sooner than I thought it would. At the time, I didn’t have a thermometer with an alarm to warn me that it had reached 115°F. Before I knew it, the yogurt was at 110°F and dropping and I flew into panic mode.
The yogurt still worked out, which just shows that it’s really hard to mess this process up and it doesn’t all have to be exact. The other thing you have to be careful of with the cool water bath is that if it’s too cool then you risk cracking the jars.
The second time I made a batch I was more patient and let it cool on its own on the counter top. It took longer but I wasn’t so stressed out from the quick temperature drop of the cool water bath.
Step 4: Adding the Culture
Once the milk has reached 115°F, you will add 2 Tablespoons of pre-made yogurt to each quart of milk. The yogurt can come from either a previous batch (if you’ve already made some) or from a store-bought yogurt. You can also use a store-bought yogurt culture, but using pre-made yogurt is easier and less expensive.
Personally, I use the organic plain Stoneyfield Greek yogurt for my starter. Stir lightly, just to incorporate the yogurt into the warm milk. Then, put the lids on the jars.
Step 5: Incubating the Yogurt
Once the culture has been added, it is ready to go into the oven to incubate (with the lids on). You want a fairly consistent temperature.
The first couple of times I made my yogurt I just used the 40 watt appliance light bulb that was in the oven. I found that the temperature was dropping lower than I wanted it to, so I would have to turn the oven on to heat it back up every couple of hours. I incubated it overnight and didn’t wake up to check the temperature or turn the oven on, but when I woke up in the morning the temperature was reading 100°F which is less than optimal incubating temperature (115°F would have been better).
Interestingly, it didn’t ruin my yogurt and it still came out really well. Again, it just goes to show that this method is hard to mess up (even with all of the mishaps during my first experiment). I have since (ok, my husband has) replaced our 40 watt bulb with a 60 watt bulb and it now holds the temperature closer to the optimal 115.
If the temperature goes above 115°F you run the risk of killing your culture. You may need to do some testing with your oven light to see what temperature it holds at when the light is on for a period of time and try 40 watt and 60 watt bulbs. The optimal incubation range is 95-115°F.
The yogurt needs to incubate for at least 10-12 hours. The GAPS protocol calls for a 24 hour incubation period in order for the majority of lactose to be consumed by the bacteria (this article does a great job explaining all of that). The longer it incubates, the more tangy the finished yogurt will be.
Important note: Just make sure not to forget that you are incubating yogurt in the oven and accidentally turn the oven on. My new digital quick read thermometer makes this less likely to happen. The thermometer probe goes into the oven sitting in one of the jars, while the digital display portion of it sits on top of my stove so that I can easily monitor the temperature of the yogurt. Seeing the digital display sitting on my stove top keeps me from forgetting about the yogurt incubating in the oven and accidentally turning it on.
Once the yogurt is done incubating, refrigerate it to set the yogurt and just pour off the extra whey. The whey can be saved to use for other recipes, especially if you are following the GAPS protocol.
If you want a thicker yogurt then you can always strain off the remaining whey using cheese cloth. Personally, I’ve never been a fan of super thick yogurt so I found that I really enjoyed it just the way it was once the whey was poured off after the yogurt was refrigerated and set.
My favorite way to eat the yogurt is with local raw honey drizzled over it. It’s also really good in smoothies or added to soups.
How to Make Yogurt (Easy Homemade Recipe)
An easy method for making your own yogurt that only requires milk, starter yogurt, a thermometer, and a couple canning jars and lids!
Prep Time15 minutes
Cook Time1 day 1 hour
Total Time1 day 1 hour 15 minutes
- 1/2 gallon of milk – preferably raw
- canning jars and lids – 2 quart size & 1 pint size
- 4 TBSP pre-made yogurt
Heat milk in a stainless steel pan on the stove over medium heat until it reaches 180°F.
Pour heated milk into clean canning jars and cool, either by sitting on the counter or in a cool water bath until the temperature drops to 115°F.
Add the pre-made yogurt from a previous batch of yogurt or from store bought yogurt.
Lightly stir just enough to incorporate into the milk.
Place the jars into the oven with the light on for 12-24 hours. The light should provide a consistent heat of about 110°F.
Put jars into the refrigerator until the yogurt is cold and set.
Once the yogurt is set you can pour off the liquid whey from the top or strain the yogurt using cheesecloth for a thicker consistency.
If you’d like to make a smaller batch just use a ratio of 2 TBSP starter for each quart of milk.
Serving: 1/2 cup | Calories: 75kcal | Carbohydrates: 5.7g | Protein: 4.3g | Fat: 4g | Saturated Fat: 2.6g | Cholesterol: 16mg | Sodium: 56mg | Sugar: 5.7g
Have you tried your hand at making your own yogurt? How did it turn out? What type of starter and milk did you use?
How to Make Yogurt from scratch
Have you ever tried making yogurt from scratch? The taste is absolutely amazing in tell you. it’s fresh, thick and very filling especially when prepared well.
Yoghurt is a common drink consumed in most parts of the world. In Africa, it’s known by different names depending on where it is produced. In the northern part of Nigeria, it’s known as Nunu (Pronounced No-No).
Nunu is simply fermented milk (yoghurt)
The fermentation is caused by the naturally occurring lactic acid bacteria which can be found in raw milk extracted straight from the cow which turns it to the yoghurt we all enjoy. Unlike other fermented milk products, this is made strictly from cows milk. Now, Nunu can be made with milk in different ways depending on the type of milk available to you. it can be made with: Raw milk, Powdered Milk
1. Raw milk
The process of making nunu with raw milk is simple especially since it’s mostly not pasteurized. This means the bacteria (Lactic acid bacteria) which converts it to yoghurt would be present in it’s raw natural form. The traditional way of making Nunu involves milking the cow and collecting the milk in containers. The milk collected in these containers is left to sit in a warm dark place in the home for a day or two to let the fermentation occur. Like in most fermented products, this is mostly a home based product done for consumption at home or in small batches for sale. To quicken the process, a small portion of the starter culture can be reserved for use later on to initiate fermentation in new batches. Once the yoghurt is ready, it’s usually enjoyed by mixing with sugar and combined with fura before consumption.
2. Powdered Milk
The process of making NuNu with powdered milk is also simple although slightly different due to the fact that powdered milk has already been processed. To be converted into powdered form, it usually goes through the process of pasteurization which means lots of the naturally occuring lactic acid bacteria which could cause fermentation and eventually spoilage will be removed completely. Therefore to make yogurt with powdered milk, lactic acid bacteria would have to be introduced into the milk for fermentation to occur. This could be done by using reserved extracts from raw milk known as “starter cultures” in the first method above or Isolated lactic acid bacteria samples. These cultures once added to the milk will multiply thereby converting it to yogurt. Now the taste would largely depend on the type (s) of lactic acid bacteria introduced into the milk
• 500 mls Water
• 4 tbsp. Powdered Milk
• 3 tbsp Pre-made Yogurt (Starter Culture)
(How To)Clean Cook Eat Store Crab( Sea Crab Boil )
Crab is one of the most popular shelled fish enjoyed by many. The meat from this crustacean is tasty but also a tad bit difficult to extract from the shell which could be quite frustrating. In this article, you’ll be learning how to clean and prepare crab for consumption.
Now the first step will be to clean the crab. Some people would rather prefer boiling it first before cleaning while others would rath er clan t first before boiling so whichever category you find yourself under, you’re still on the right track.
How to clean crab
There’re lots of crab species depending on your vicinity and the type available to you.
For this, i used sea crab. it’s really salty when prepared therefore it requires no extra salt when cooking it.
To begin, you turn the crab upside down revealing the legs and lift up the shell plate.
Once you open the crab shell, you’d see the feathery lungs. Remove that because it’s not digestible by the human body. Next, you’d see some greenish looking stuff in it. That’s the crab liver known as the tomally. it’s edible and delicious and most people use it for several delicacies. If it’s a female crab, you’ll see some bright orange clusters. That’s the roe or eggs. It’s edible and delicious so leave it intact.
Hot to cook crab
Rinse the crab and place in a pot of boiling water. Leave to steam for 3-5 minutes then remove from the water. if it is sea crab, it’d require NO SALT because it’s already salty due to the salty nature of the sea.
The meaty part of the crab is located in several parts such as the legs…..
How to store crab
it’s recommend to eat the crab fresh instead for storing in the freezer. However,
ODO SAUCE (For seafood boil)
Odo means yellow in the eastern part of Nigeria and the major ingredient for this sauce which is the yellow pepper is yellow in colour hence the name.
Without further ado, here’s how it’s Pre