Simple yogurt

Slowly bring 4 cups of whole milk to 200 degrees.

This step does two things. First, it kills  native bacteria in the milk that might compete with the introduced cultures. Second, it alters the structure of the milk protein, casein, which helps to make a thicker and more firm yogurt. 

It's important to raise the temperature slowly. The faster the temperature is raised, the more congealed lumpy proteins. 

Holding the milk at between 180-200, while constantly stirring, will concentrate the milk and make a thicker yogurt. Do this for a bout 20 minutes if possible. 

If time doesn't permit holding the 200 degree temperature, take 1/4 cup dry milk, add about a cup of the warmed milk from the pot, whisk very vigorously until all the lumps are gone, and add that back to the pot. 

When finished warming the milk, remove from heat and bring back down to around 110-115 degrees. This makes sure the temperature isn't too high to kill the active culture.  

Whisk in 1/2 cup of yogurt with active cultures. 

Pour into containers and culture at 115 degrees for 8-10 hours. Then refrigerate. 

 

Simple bread

1 teaspoon active dry yeast
1 teaspoon granulated sugar
1 cup warm water
2 1/4 to 2 3/4 cups Unbleached All-Purpose Flour
3/4 to 1 teaspoon salt

Combine all ingredients except salt in mixer. Mix for 5 min or so on level 3. 

Place in large bowl to rise for 8 hours

Firm into one loaf, two breadsticks, or 6 rolls. Raise for another hour. 

Bake at 450 for 15-20 min until golden brown. 

Leftover Potato Pizza

3/4 cup (100 g) flour

1/2 t yeast

2 teaspoons sugar

2 tablespoons +2 teaspoons (38 g) mash potato

1/2 tablespoon butter, softened

1 1/2 teaspoons (8 g) lightly beaten egg

1/2 teaspoon salt

3 tablespoons (44 g water)

Combine all ingredients and mix very lightly to just form it dough. Let rise for one - two hours until doubled.  

Form into pizza, Cover with olive oil and cheese and bake on hot pizza stone at 475 for about five minutes until golden brown. Cover with any topping you want

Aunt Marilyn's Buns

Put in a bowl, let stand until yeast foams fully:

4 cups of warm water

2 yeast cakes or two packages dry yeast
1 tablespoon sugar

Mix until find as cornmeal:

8 cups of flour

1 cup sugar

1 cup shortening

1 tablespoon salt

Add warm water to the flour mixture. Beat until smooth. Add enough more flour to make a soft though. (About four more cups)

Let dough rise once. Put on pans, let rise again. Bake 350 to 375°

Aunt Marilyn's Buns

Put in a bowl, let stand until yeast foams fully:

4 cups of warm water

2 yeast cakes or two packages dry yeast
1 tablespoon sugar

Mix until find as cornmeal:

8 cups of flour

1 cup sugar

1 cup shortening

1 tablespoon salt

Add warm water to the flour mixture. Beat until smooth. Add enough more flour to make a soft though. (About four more cups)

Let dough rise once. Put on pans, let rise again. Bake 350 to 375°

Spicy Tomato Soup with Vermacelli

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
3 garlic doves, crushed
1 carrot, diced
6 tomatoes, chopped
1 red bell pepper, halved, seeded, and diced
1/2 Scotch bonnet red chili, seeded and chopped
1 bay leaf
1 rosemary sprig
3 cups vegetable stock
2 oz vermicelli
pinch of sugar
salt and pepper

Directions

Heat the oil in a large pan, add the onion, and cook over low heat, stirring occasionally, for 5 minutes until softened. Add the garlic and carrots and cook for another 5 minutes until the carrot starts to soften. Add the tomatoes, bell pepper, and chile and cook for a few minutes. Add the bay leaf and rosemary, pour in the stock, increase the heat to medium, and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Remove the pan from the heat. Remove the bay leaf and rosemary sprig and ladle the soup into a blender or food processor. Pulse until smooth, then pour the soup back into the pan and bring back to a boil. Add the vermicelli, breaking it up as you work, and cook for 10 minutes. Season with a pinch of sugar and salt and pepper to taste and serve immediately.

Hummus

Ingredients

28 oz canned chickpeas
3 garlic cloves, peeled
4 tablespoons tahini
juice of 2 lemons
2 teaspoons sea salt
extra virgin olive oil, for drizzling
1/2 cup pine nuts, toasted

Directions

Drain the chickpeas, reserving 1/4 cup of the can juices, and rinse. Put the chickpeas into a food processor add the garlic cloves and tahini, and process for a few minutes. Add the reserved can juices, followed by half the lemon juice and the sea salt, and process until smooth. Taste and add more lemon juice, if you like. Scrape the hummus into a dish, drizzle generously with olive oil, sprinkle with the toasted pine nuts, and serve.