June 17th, 2009 -- Posted in Uncategorized |
I started making jam many years ago. The task was daunting at first, with so many little ones running around, but, it was a wonderful family time. Everyone wanted to help do strawberries. The youngest would sit and eat while the rest of us would hull the berries. Initially I used the pectin from the store, but as I learned more about eating healthy, I came upon an alternative, Pomona’s Pectin. The pectin from the store requires that you use more sugar than you do berries, I always thought that was strange, wouldn’t you want to taste the berries rather than eating a spoonful of sugar?? Well, with the Pomona’s pectin, you can use very little sugar, honey, or all fruit. It is very versatile and easy to use. I typically use about 1 cup of sugar per 4 cups of berries, you can use as little as 3/4 cup. If you are interested in this pectin, it can usually be found in health food stores or @ www.pomonapectin.com, I order mine through a co-op.
Yesterday we picked 80-90 pounds of strawberries, which correlates to 8 large boxes. So, everyone had there own box to hull as I worked at getting the kitchen set up for canning. A few years ago, I started doing larger batches of jam, making things go faster, previously it would have taken me 2 full days to do 80 pounds of berries. It took 7 hours yesterday. I am fortunate to have lots of help, but with 10 people in the family I also have a lot of eaters! Tomorrow, we will again to visit the berry patch to get another 8 boxes, we are big strawberry jam fans, we used 95 pints last year and ran out a few months ago, so the kids tell me we need to make more this year!
They all love picking berries also. The wagon takes us out to the patch to pick and when we are done, the kids visit the small petting zoo. I know that the memories created will last forever.
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June 3rd, 2009 -- Posted in Health |
About 6 years ago, we got our first goats, mainly because most of us were allergic to cow’s milk. For anyone that has had goats, you know how it can be figuring out what to do with the overabundance of milk. Well, that’s how this recipe came about. I have made this recipe with both goat’s and cow’s milk.
Mama’s Yogurt
Ingredients
5 quarts of milk, 4 in one container, 1 quart in another
1 cup tapioca flour - available at health food stores
1 cup yogurt - make sure it has acidopholus in it. I buy Stony Field Farms organic if available, but any plain yogurt should work.
You will need the following: large pot, small pot, 8 cup measuring cup, 1 cup measuring cup, dairy thermometer, long handled spoon and wire whisk
1. In the small pot, mix 1 quart of milk with 1 cup tapioca flour.
2. In the large pot, slowly heat 1 gallon of milk to 165 degrees. I put my burner between 4 and 5, med
3. When the milk has reached 165 degrees, pour the tapioca-milk mixture into the heated milk.
4. Stir with the wire whisk and continure heating until it returns to 165 degrees.
5. Remove the milk from the heat and let cool to 90 degrees. This could take from 1.5 to 2 hours, could be cooled faster if put in another pot filled with water and ice.
NOTE: A thick film will develop on the surface, I typically skim it off.
6. Mix in 1 cup of yogurt, stirring with wire whisk.
7. Put lid on pot, place in your oven, don’t turn it on. Wrap the pot in towels to insulate it. I usally try to do this so that it will set overnight, make sure you don’t turn the oven on!!
8. After 8 hours, remove the post from the oven, pour your yogurt into a large container of your choice and place in the refrigerator.
9. OPTIONAL - Save 2 cups of this yogurt for use in making your next 2 batches.
We usually serve our yogurt with homemade stawberry , peach, or blueberry jam, sometimes we mix it with our homemade granola. The kids love it and it’s really good for them.
Enjoy!
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