Hey everyone, I was in the bookstore and with my parents I found this very cool book here, it’s called Country Wisdom and Know How. And it’s like 480 pages of cool stuff, everything you need to know the look of the land. So I thought, I read a couple of the articles there and you can make yogurt in a cardboard box, cause I still remember we made, we smoked salmon in a cardboard box and it came out delicious and I love things that are very simple, we don’t think about buying special gadget. You can go out, they have these yogurt makers on, I’ve seen them, I went to bunch of tag sales if you wanted to try and find one, but they have a bunch of little cups and a little bit heating element and yogurt, you let it cook I guess it is about a hundred and ten degrees, a hundred five, a hundred ten degrees and this little gift smuggle keep the yogurt at a hundred ten degrees so make some bigger ones, then make some little ones but no one had one. So there’s a couple other kind of low-tech ways that you can do it. You can do it in your oven; you can pre-heat the oven and then turn it off, you can use a cardboard box with the heating pad in it or you can use a cart pack. So we’re going to try using a cart pack and we’re going to try using the cardboard box. And this is really simple to do, all you need is some jars, some milk, some, if you want it we’re going to do it some non-fat dry mink powder and some yogurt, you came to get yogurt starter at some of the health food stores, I couldn’t find any, I even looked in Brooklyn. The best thing they say to use otherwise is unpasteurized yogurt and of course I bought some in New York and I brought it but I forgot to bring it here. So we’re going to use, some suggest a non-fat plain yogurt as like the yogurt starters, so we’re going to see what happens here. Alright, first thing you have to do is you have to clean the jars. We’re just going to use mason jars like the cannon jars, and they have to be clean and pretty bacteria-free, so you can either run a three dishwasher with the high-heat dry setting or you can just borrow them, friends brought me some rubber grabbers because they watched me grab the mason jars, put the other one, so you just have some jars here, they cleaned in the boiling water or you can, you know run them through the dishwasher with the high heat dry setting and that’ll clean this as well. And then you take your milk and you scald the milk, you want, you can take whole milk or, you can use low-fat milk. We’re going to use whole milk cause I want to be a little definite here. I thought you want to bring this up to a hundred and eighty degrees, and now we have to cool this down about a hundred to a hundred ten degrees. So what I did was, you could just take this, put it into a bowl and put it in your refrigerator to cool down. I’m going to do kind of a trickier method because after this I have to go help my neighbors trying those one, so I’ve got a bowl with some ice in it, and then I’ve got another stainless steel bowl here. Take our hot milk, while this is cooling down, let’s read from the country wisdom here. It’s just an amazing book, I really love it. You can cook with yogurt, you have different recipes here; it is possible to buy good yogurt, but once you have made your own never again will you be satisfied with store bought yogurt. And that’s true, it really is simple, and it’s a lot cheaper, I went to the grocery store this morning and I was a little stunned by actually how much food prices have gone up lately.
Well that’s good.
Hang in ten?
Yeah. Okay, to our milk we’re going to add for each quart milk we’re going add one third of a cup the non-fat dry milk which are in other words milk is not fat milk solids which made a little thicker, you don’t have to do this but you know, I like the thick yogurt and I follow instructions sometimes. And then we’re going to add our yogurt starter which is just plain yogurt; so it says take a rounded tablespoon per quarter of milk, one rounded tablespoon. Alright so we have our jars here, now it’s as simple as pouring this, pouring this mixture into this, we want to make sure this is stirred; we want to get that milk solids distributed. Maple syrup, well now comes the experiment part. We’re going to put two of these in our cardboard box with our heating pad; ideally you want this to be about a hundred and ten degrees. Don’t leave the heating pad in the box and go out shopping or something, you need to be around. I pre-heated the crack pot on high and then I’m going to turn it to off. And then I think we’re going to come back to the, the book says that you come back in about 45 minutes and turn it to high again for a couple of minutes and then turn it off again. So this is going to be some experimentation here. Once these are in there, don’t stir them or don’t shake them around, just treat them gently.
So I brought both of these down into the basement, I just have a counter here. The cardboard box with the heating pad in, I had to turn the heating pan up to high and what I do is I have my little thermometers with little temperature probes and I put a temperature probe into one yogurt and each of the things. So in the cardboard box I’ve got the heating pan on high and the yogurt is reading on a hundred and five degrees. The crack pot here, we’ve got a temperature of a hundred and twenty degrees in the yogurt and that all I did was pre-heat the crack pot, I turn on high for about fifteen minutes before I put the yogurt in here.
So I’ve been gone for a while but the cardboard box one is about a hundred eighteen, it’s a little high but that’s okay and that’s been on high the whole time. And then the crack pot, it kind of get kind of low so turned it on to keep warm and then I walked away for a while and I got pretty hot so it’s set at hundred and forty-nine which is a hundred and forty-nine is way too hot. And here is the cardboard box one; this has been about a hundred and ten to a hundred and fifteen, oh very, very thick, nice. So I labeled them C for crack pot and B for cardboard box and I was thinking, you know the cardboard box with heating pad, this is the most safe thing in the world, you know, fire wise, but if you have a big turkey pan or like a big roast pan with the lid, that would be perfect for a heating pad and its metals was not going to catch up fire or anuthing and you could cook this. Alright, so now the taste test; okay, first we’re going to do the crack pot, these are really quite thick, it smells like yogurt. Now they said that if you cooked with temperature too high, it can get really tart so we’ll see what happens here.
Let’s see if it makes that pasty all now.
Yeah, rhubarb paste; alright so now we’re going to check the B for box, the cardboard box one, that’s what you got there; this has got, this is a (box is better?) yeah the low temperature is key. This is great, alright, so come into the green house I have the recipe, little instructions on how to make this, okay? So you see now, some of those story, ideas and recipes here, this is great.
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