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Homemade staples - Yogurt

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  • #16
    Well, I tend to try to use up all my home-canned goods within a year. I have opened up apple butter that has sat on the shelf for 2 yrs and everything was fine with it. I guess you could use the apple butter in other things. Use it in baked goods for moisture/flavor or to replace sugar/sweetener. I'm thinking of paleo breads or muffins. Your could make primal tortillas or crepes and use it as a filling. It could be used as a topping on a savory dish for a sweet & sour experience.

    Oh man.... now I'm gonna have to make some. (adds apples to grocery list)
    Some people just need a sympathetic pat... On the head... With a hammer.

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    • #17
      I wouldn't use much if I had a nice mix of apples. If you do some reading (research :0)) you'll find that different varieties of apples are used for different things...ie..apple cider is made from a blend usually, cooking vrs eating apples etc...I never got into it beyond getting good apples with firm texture. Now that I'm paleo I'd still use a little local cider to start the pot but I wouldn't add any sugar. Apple butter isn't usually eaten with a spoon but used on yoghurt or alongside some meat I doubt it would cause problems unless sugar is a problem. Yes as the apples cook down they caramelize which is why the old method had you standing over the pot stirring to be sure it didn't burn in the end. My family loved it...this along with pickled beet eggs were my challenge. How to put enough by to keep everyone happy over winter...LOL
      A Woman's Place Is In The Revolution.

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      • #18
        Good call on the baking. I don't make paleo/primal baked goods, but I do want to experiment with that to make this year's holiday season a little easier for me. I really can't eat wheat anymore, messes up my system too much, and it's going to be very tempting at that time of year!
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        • #19
          Originally posted by namelesswonder View Post
          Hmm... I don't know what I'd use apple butter for, but my toast-eating family might enjoy it. That seems like a lot of sugar, I wonder if sweeter apples would require as much, or if it's needed for a slight carmelization (the color change seems to indicate that to me)?

          So if the jars seal from being hot and having the hot apple butter/sauce added, then cooling together, does that mean they'll last for a couple years without having to boil (process) again? That would be really convenient, because then I could sanitize the jars in the oven or dishwasher, then keep warm in the oven, instead of getting a special wire rack to keep them off the bottom of my pot. I'm all about doing it cheaply
          I used a hot water bath when canning apple butter, it's safer. Then you could keep them for a couple of years if they lasted that long...never a problem in my house.
          A Woman's Place Is In The Revolution.

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          • #20
            Originally posted by namelesswonder View Post
            Good call on the baking. I don't make paleo/primal baked goods, but I do want to experiment with that to make this year's holiday season a little easier for me. I really can't eat wheat anymore, messes up my system too much, and it's going to be very tempting at that time of year!
            Now I'm thinking I want to try apple butter and nuts in some paleo combo. We used to put whole cored apples, butter, cinnamon, nuts and raisins in a cast iron dutch oven on top of the wood stove during winter...OMG...simple and wonderful.

            I hear you on the grain intolerance..I'm the same. I could see the above wood stove concoction with some of your great yoghurt on top...making my mouth water!
            A Woman's Place Is In The Revolution.

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            • #21
              My grandmother has a wood stove. If I can save up some PTO, maybe I will stay with her for a few days in winter so I can do this
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              • #22
                It's been a while, but the last batch of yogurt I made i used heavy creme. Most delicious batch ever.

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                • #23
                  Originally posted by Terry H View Post
                  It's been a while, but the last batch of yogurt I made i used heavy creme. Most delicious batch ever.
                  I'm thinking of trying that, too, shortly. Possibly also making some clotted cream, though I've no clue what I'd do with it.

                  (Then again, I've been eating coconut flour-banana muffins...so maybe I do know what I'd do with it. )

                  The sous vide has made my yogurt making much easier. Not really what it's intended for, but I love a multitasker!
                  Steph
                  My Primal Meanderings

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                  • #24
                    Originally posted by onalark View Post
                    The sous vide has made my yogurt making much easier. Not really what it's intended for, but I love a multitasker!
                    I would only use that thing for yogurt, I bet. I guess you can cook meat in it with constant temps, then sear the outsides to finish them off. Nomnompaleo writes about hers from time to time.

                    Also, Whole Foods has some grass-fed heavy cream, but it's really pricey for such a small bottle (not sure how big it is... 1/2 pint, maybe?)!
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                    • #25
                      Originally posted by namelesswonder View Post
                      I would only use that thing for yogurt, I bet. I guess you can cook meat in it with constant temps, then sear the outsides to finish them off. Nomnompaleo writes about hers from time to time.

                      Also, Whole Foods has some grass-fed heavy cream, but it's really pricey for such a small bottle (not sure how big it is... 1/2 pint, maybe?)!
                      So far, I like it for very tough cuts of meat because it makes 'em tender and delicious.

                      I also like it for pasteurizing thick cuts of otherwise tender meat. Like the 1.5 inch thick pork chops I made for dinner tonight. Normally grilling them would be a bitch because either they come out too tough or too raw. This way I leave them in for 8-10 hours at 135 F and I know what comes out will be tender, tasty, and cooked. I sear on the grill to finish.

                      I also like to do this with sausage, but Mr. Onalark is not as big a fan. He prefers his sausage to cook out on the grill; with sous vide, all the juices stay in, and it changes the texture of the sausage to something he doesn't necessarily love.

                      Have had mixed results with stuff like lamb loin chops, though. The fat didn't render right, and was a bit too thick. I love a well-seared piece of fat, but when it's too thick it just tastes...weird.

                      I hear you can also make a killer hollandaise in the sous vide. Need to try that. Oh, and I'll probably use it if I ever make a custard-based ice cream again, just to make sure all the egg stuff is properly pasteurized.

                      I've actually almost gone through all of my first batch of yogurt as of this evening. What's funny is I still have the storebought batch I inoculated my homebrew stuff from. Hah. I think I need to make some yogurt cheese to use up some of this yogurt.
                      Steph
                      My Primal Meanderings

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                      • #26
                        I made two batches of yogurt over the weekend, one overnight and one during the day. I think the overnight one got too cool so it came out chunky and runny, like my first batch. Second batch "incubated" during the day and came out fine. If I'm going to keep this up, I think I will buy a yogurt maker (so many options out there!!!) to make it consistent throughout the winter, but I'm glad I know how to do it without.

                        I also cleaned all the the mason jars my parents had hiding in the basement and bought new tops, so I have some nice quilted jars to use for applesauce whenever I make it. My concern with sealing the jars is that I will need to buy a larger pot just to fit the jar rack (they're so much bigger than I expected). Also, a tip: check your hardware store for canning supplies. Mine has a lot of basic kitchen stuff, including canning supplies! I was pleasantly surprised.
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                        • #27
                          Glad I stumbled onto this thread, as I bought 10# of apples today (well yesterday) and now I have new ideas as to what to do with them As for the yogurt, I was making Greek yogurt every few days, but havent lately cuz I stocked up on a good sale.
                          65lbs gone and counting!!

                          Fat 2 Fit - One Woman's Journey

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                          • #28
                            Well, I'm off dairy for a while. My gut does not seem to be able to handle it after I was sick last week. Disappointing

                            Still trying to make time to go apple picking! I don't know if I'm going to be able to go up to my grandma's to get her canning supplies before apple season is over =\
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