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Crock Pot Coconut and Powdered Milk Yogurt

This is Fawn here and I have been making my own yogurt from powdered coconut milk and powdered regular milk for over a year and my family loves it!! I make a gallon of yogurt at a time, but even though that sound like too much yogurt I am often making it twice a week. Try it you will be amazed at how many things you will put yogurt in!!

   Please excuse my horrible picture taking.. it was on my old iphone3 which isn't known for its quality photos.

  1.Start with your 6 qt. crock pot and put it on low heat. I measure out 2 cups (heaping not flat) of powdered coconut milk and 2 cups (heaping) of powdered regular milk. (both can be bought at our Sourdough Girls store or from Azure). Place in the crock pot.
  2.Pour 8 cups of warm water in your crock pot and stir with a whisk the powdered milk and water until dissolved.
  3. Next at the remaining 8 cups of water and mix again.

 4.Then place lid on crock pot and stick a thermometer in the milk with the reading showing with the lid on. 

 5. I let it get to about 130 then turn off crock pot (you can do a higher temp but I figure I don't need to pasteurize the milk just get it heated to make sure all powder is dissolved). Once I turn off the crock pot 

I check on it every hour until the thermometer reads 105-110. When close to the temp, remove lid and use the thermometer and swirl around milk, to make sure there are no hot pockets of milk. If it still reads 105-110, then you are ready to make yogurt. 

  6. All you need to do is add 8 oz. of starter (This is just an organic yogurt from the store in whatever flavor you want, I usually do vanilla), mix with the whisk. Once mixed, put lid back on crock pot and put a towel over the crock pot and leave overnight. (make sure crock pot is unplugged!)

  7. Next Morning, open up lid and you have YOGURT!!  Package in whatever size you want, add a dollop of homemade jam on the bottom of a dish and put yogurt on top for "fruit on the bottom," and refrigerate. Make sure you put an 8 oz. container of yogurt in the fridge to use as your "starter" for the next batch.  (please note if you don't want the foam yogurt then skim off before you let it sit all night but it really isn't a big deal with my family)

  If you want a thicker more like Greek yogurt, just place a tea towel lined colander with a bowl underneath to catch the whey and leave on counter for the day. Then package once whey has dripped out. I use that whey for some of the water when I make bread or add to a smoothie or feed your pets. :)
   

  That's it...I can make this in a few minutes and have yogurt ready for the week. If you want a sweeter yogurt add some maple syrup or add a little organic sugar in the warm milk to sweeten (or scrape a vanilla bean into the warm milk).  I have found I don't need to sweeten at all any more as they are used to a not super sweet yogurt now, but I do try to start with vanilla or some fruit flavored starter. 

Peanut Butter and Jelly Granola Bars

Peanut butter and Jelly Granola Bars
4 cups oats, rolled or quick, uncooked
3 c. freshly ground flour
1 c. brown sugar
2 t. baking soda
1/2 c. butter
1/2 c. palm fruit shortening
1 c. crunchy pb
2 c. jelly/jam, your choice

Preheat oven to 350.  Lightly grease a jelly roll pan.
Combine oats, flour, soda, sugar and butter/shortening. Mix well.
Reserve 2 c. of mixture. Add pb to remaining mixture and mix well.
Press mixture into pan. Spread jelly on top and sprinkle with reserved
mixture. Bake 35 min. or until golden brown. Allow to cool completely
before cutting or it will crumble!
  Enjoy

Lemon Bread with Lemon Glaze

Lemon Bread with Lemon Glaze
variation from Cooking and Baking with Fresh Ground Flour
 8 oz. butter (could use coconut oil)
 2 c. sugar ( we did cut this down 1 1/2 c.)
 4 eggs
3 c. freshly milled flour
1 T. lemon juice
1/2 c. sugar
 2 lemons (Grate rind, juice lemons and set aside)
 2 t. baking powder
1/2 c. milk (Swiss whey milk)
1 t. salt
Preheat oven to 350. Lightly oil 2 medium loaf pans. Cream together butter and sugar. Add eggs one at a time, beating well. Add lemon rind, 1 T.lemon juice and milk. Mix the flour, baking powder and salt in.  Pour into prepared pans. Bake for 45-60 min.Meanwhile: Mix the juice from the lemons to 1/2 c. sugar. Set Aside.
 When done cooking turn the pans over on a cake rack covered with wax paper, drizzle the loaves with the lemon/sugar mixture (we did poke holes with a fork to really let the glaze soak in)
Enjoy!!!

Doughnuts

DOUGHNUTS (OVERNIGHT OR NOT)
This is a variation of the Doughnut recipe from Denise Fidler's cookbook, Wild Flour
1 qt. milk (or Swiss whey milk)
3/4 c. butter (or melted palm fruit/coconut oil)
1/2 c. honey (or evap. cane sugar)
1 T. instant yeast
2 t. salt
1/2 t. nutmeg, cardamon, or cinnamon
9 c fresh milled flour
 First warm or scald milk (temp. 115-125). Add butter and honey, and stir til melted. Set Aside.
In Bosch bowl mix yeast, salt, spice and flour. Mix all together til a smooth wet batter. (Overnight: you can now place whole bowl in fridge and fry the next day, but I leave out yeast (and 1/2 c. warm milk) and add in morning once the dough warms up otherwise I find it doesn't rise much) If you want to cook immediately then mix while adding about 1 -1 1/2 cups more flour til a soft dough with the gluten window developed.  Roll dough out to 1/2-3/4 inch. think and cut doughnut shapes. Let rise on floured counter for 20-30 min. Fry in coconut oil or Palm fruit shortening at 375, turning once, until golden. Dust with powdered sugar, cinnamon/sugar, or glaze.

OPTIONS: You can also add 1 c. Pumpkin Puree to the dough, you might need a bit more flour too.

DELICIOUS!!!!!

Freshly Ground Flour Bread Recipe

This is our Basic Bread Recipe using Freshly Ground Flour (spelt, prairie gold, etc..)
7 c warm water
7 c flour (prairie gold, kamut, spelt, etc)
3 1/2 T yeast
1 c coconut oil (sunflower, or EVOO)
1 c. honey, agave or some sore of sweetener
1 c. ground flaxseed (opt)
3 T dough enhancer or gluten
Mix All above in Bosch for 1 min. then let rest (this is called sponging) for 15 min. (unless you use spelt- 45 min)
ADD:
1 T salt
10-11 c. Flour
Mix for 5 min. in Bosch or until Gluten window is formed at Bosch speed 1
Divide into options:
                   5 Balls for 5 loaves of bread
                  1 Loaf size will make 6 small pizzas or 2 Large pizzas (thin crust)
                  1 Loaf size will make a 9x13 pan of cinnamon rolls
  We usually put 2 balls in for 2 loaves of bread (lunch), 1 ball for a pan of cinnamon rolls (breakfast) and 2 balls to make pizzas (dinner)
  Now Cook in a 350 degree oven for 30 min. for bread, 15-20 min. for cinnamon rolls
and 425 oven for 12-15 min. for Pizza

  (This dough all works beautifully if rolled out for Grilled Pizzas on the BBQ Grill, just roll to desired size brush with olive oil and put on greased grill for 1 min. then flip and quickly add desired toppings and grill for another 4-5 min.)
               

Ethnic Bread Class Recipes

Here are 2 of the Ethnic Bread Class Recipes:
  Naan 
Ethnic Group:  India
 1 3/4 c flour (we used organic white flour as this is the flour of choice in Indian restaurants, but of course you can use your freshly ground flour in place of)
2 t sugar
1/2 t salt
1/2 t. baking powder
1/2 c. (or more) milk
2 T coconut oil (warmed slightly to make liquid)
1 T butter, melted for brushing
Stir all dry ingredients together, set aside. Mix together the milk and oil. Knead all together in Bosch for several min.,adding a little more flour if necessary to make a soft, smooth dough. Place in oiled bowl, cover w/damp dish towel and let rise for 1 hour.  When risen, punch down and form into five balls. Preheat the Broiler to High and put a heavy baking sheet on upper shelf. Meanwhile, start to roll out the dough into a teardrop or oval shape, then gently prick all over with a fork. Sprinkle toppings (sesame seeds, poppy seeds, chopped garlic, fresh cilantro, sunflower/pumpkin seeds) and press into dough. Place the naans on the hot baking sheet and broil for 1-2 min. or until there are brown spots on the surface. (WATCH so they don't burn) Brush with butter and serve hot..

INGERA
Ethnic Group: Ethiopia

Day 1 (mix together)
3 T sourdough starter
2 c teff flour
2 c water

Day 2 (add)
1/2 c teff flour
1/2 c water

Day 3 (add)
1/2 c. teff flour
1/2 c. water

By now you will have a bubbly mixture that looks and smells like sourdough.
The day of cooking your Ingera:
Use 2 c. of your starter (this should be runnier than pancake batter)
pinch of salt

 (Traditionally you would use a mitad to cook but being in America, a griddle should work in place of)
Heat a griddle to about 475. Pour the batter like a pancake and spread it very thin. Cook until the top is filled with lots of tiny holes and the bottom is brown (do NOT flip). Eat warm or let cool...