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Homemade staples - Yogurt

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  • Homemade staples - Yogurt

    Yes, I'm posting to a blog post. It has tons of pictures, and includes my step-by-step method for making yogurt. I've had one successful batch (first batch came out really clumpy, I think the heat wasn't consistent during incubation), so maybe it's a bit too early to toot my own horn, but it came out AMAZING.

    Ramblings, Ravings and Rants.: Yogurt for the masses



    I'm interesting in making other "staples" or basic foods, like kefir (not sure if I want to do milk or water) and applesauce. I have a craving for applesauce at present. Has anyone made it without added sugar? Does it taste okay? Looking for a good recipe, so please let me know if you've got one!
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  • #2
    I've been wanting to attempt homemade yogurt. My mom used to make it when we were growing up and I remember that it was really, really good. However, she used a yogurt maker.
    Male, 32y, 6'0" tall
    SW 306lbs (6/1/12)
    CW 244lbs (1/17/13)

    BP down from 120/80 to 110/74

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    • #3
      Namlesswonder, I made applesauce without added sugar, but with concentrated apple juice (NSA) & a bit of spices. It tasted great, it kept for a few month in the fridge, and all it takes is loading a jumbo slow cooker overnight. If you are interested I will dig up the recipe, since I will be doing it anyway once the bulk this year's apples go on sale (hopefully!).
      My Journal: http://www.marksdailyapple.com/forum/thread57916.html
      When I let go of what I am, I become what I might be.

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      • #4
        I just follow the instructions on my culture starter and yogurt maker, lol
        --Trish (Bork)
        TROPICAL TRADITIONS REFERRAL # 7625207
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        • #5
          Meh, not worth the money to me to buy a yogurt maker. You don't need culture starter anyway, just plain yogurt.
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          • #6
            Originally posted by Leida View Post
            Namlesswonder, I made applesauce without added sugar, but with concentrated apple juice (NSA) & a bit of spices. It tasted great, it kept for a few month in the fridge, and all it takes is loading a jumbo slow cooker overnight. If you are interested I will dig up the recipe, since I will be doing it anyway once the bulk this year's apples go on sale (hopefully!).
            I would definitely be interested. I like trying out different methods.
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            • #7
              Originally posted by namelesswonder View Post
              I'm interesting in making other "staples" or basic foods, like kefir (not sure if I want to do milk or water) and applesauce. I have a craving for applesauce at present. Has anyone made it without added sugar? Does it taste okay? Looking for a good recipe, so please let me know if you've got one!
              I make a lot of homemade applesauce, it's pretty simple so I don't really have a recipe. Peel, core, and slice a few pounds of apples (keeping in mind that they'll shrink when cooked). If you're going without sweetener, use a sweeter kind like fuji or honeycrisp and buy them in season. Put in a pot, add some unsweetened apple juice and some lemon juice or fruit fresh (vitamin C powder), and cook over medium heat until the apples start to soften. As they cook, mash with a potato masher if you like chunky applesauce, or cook longer and use a stick blender if you prefer it smooth. After it gets to the consistency you like, add a cinnamon stick and simmer over low heat until most of the excess liquid evaporates off. Add extra ground cinnamon or pie spice at the end if you want to season it more.

              I seal mine in jars so it's shelf stable, but it can also be frozen or refrigerated- not sure for how long!

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              • #8
                How many jars/lbs of apples do you get, roughly? I'm trying to determine how many jars I'll end up per lb of apples. I don't know how many jars I'd like to make, but that would help me figure out how much is worth the hassle if I get them at an orchard (both my mom and boyfriend want to go apple picking hehe).
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                • #9
                  Oh btw, no pictures, but I remade yogurt with the first milk type I bought (grass-fed whole) and it came out fine. I just used the more intensive method with monitoring the heat on the stove top and such. It actually came out with a cream layer on top!
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                  • #10
                    I've made yogurt a couple of times using a culture starter and my dehydrator. Then I strained it to make it into greek yogurt. It came out so creamy with a great subtle sweetness all it own. Great... now you've got me wanting to make some more
                    Some people just need a sympathetic pat... On the head... With a hammer.

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                    • #11
                      Namelesswonder, if you have a slow-cooker, I have an easy recipe for applesauce/applebutter. If you have access to organic apples it would be best cuz you don't have to peel the apples for this one.
                      Some people just need a sympathetic pat... On the head... With a hammer.

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                      • #12
                        I picked up some local apples (can't remember if they were organic) recently and made two-apple applesauce last night. I could not stop myself from burning my tongue to try it immediately, or eating all of it! It was delicious on top of my homemade yogurt and I can't wait to make more.

                        I'd prefer to peel (it's not so bad once you get into the rhythm) as I don't want to include anything that may hamper my digestion (lots of constipation lately), so that doesn't matter to me, but I definitely want to try out different methods. Popping apples in the crock pot while I'm at work and coming home to applesauce would be amazing, but most of the methods I've seen do not require over 8 hrs to cook. Could be a good no-hassle weekend method, however.

                        What is applebutter, anyway?
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                        • #13
                          To me, i guess, apple butter is creamier than apple sauce. I used to put it on my toast or make PB and apple butter sandwichs for the kids. It has more spice in it whereas applesauce probably wouldn't. The recipe I have calls for quite a bit of sugar and I haven't made it for a couple years so you could substitute another sweetener if you wish, maybe honey but add it at the end or before you blend up all the apples.

                          Crock Pot Apple Butter

                          Fill a 5 qt. crockpot heaping full of chopped apples, quarted or smaller. No need to peel, tart apples are best.

                          Pour 4 cups of *sugar* (more or less depending on sweetness of apples), 4 tsp cinnamon, 1/4 tsp cloves and 1/4 tsp salt over the apples. The lid won't fit tight at first but settles as apples cook.

                          Begin cooking on high and when bubbling good, put heat on low and cook all day or night until thick and dark colored. Stir now & then!

                          If needed, blend a few seconds to soften peels (I use a stick/hand blender for this).

                          Pour into hot jars and seal. Jars will seal from the heat, no need to process.
                          Some people just need a sympathetic pat... On the head... With a hammer.

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                          • #14
                            Apple butter is cooked down apple sauce. Cooking it down concentrates the sauce sweetness from the apples (good quality apple cider is what I'd use) and spices. It's thicker and spicier (more cinnamon flavor) and used on toast etc. Yummy and a good project for your 8 hour project.

                            I'm making Kefir and Kombucha for the first time...two days into it. I plan to feed my son and dog the dairy and use coconut for mine.
                            Last edited by meeme; 09-13-2012, 09:22 AM.
                            A Woman's Place Is In The Revolution.

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                            • #15
                              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
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