Yogurt maker recommendations

[Guest guest]

I was going to ask for a yogurt maker for xmas.... any recommendations?? I need

it to be as easy as possible as i work! patrice

To: trad-foods-MN@...: douglass6@...: Fri, 12 Dec 2008

12:42:23 -0600Subject: Re: Meatballs

Here are two of my favorite recipes; sometimes I combine them by putting

thespices from the second into the first. Recipe: SpinachMeatballs Makes~

15 golf ball size*Meals:**1**2**3**4**Ingredients:*********Ground beef/turkey1½

lb3 lb4½ lb6 lbOnion powder½ t1 t1½ t2 tEgg1234Parmesan cheese, grated¼ c½ c¾ c1

cSpinach, frozen-thawed, drained10 oz20 oz30 oz40 ozSalt½ t1 t1½ t2 tPepper¼ t½

t¾ t1 tGarlic powder¼ t½ t¾ t1 t*Containers: *gallon freezer bags*** **Assembly

Directions:*Mix all ingredients. Form balls. Bake 375 degrees for 20-30 minutes,

oruntil juice clear.* **Freezing and Cooking Directions:*Freeze in gallon

bags.Reheat in either spaghetti sauce, beef broth, or following recipe: 1 c

beefbroth, 8 oz tomato sauce, ½ c dry red wine, 1 T cornstarch; pour

overmeatballs, bake 350 degrees, covered, 40-60 minutes.* **Comments:* Heat &

place in crockpot.Just Crockpot Recipes:

http://www.justcrockpotrecipes.com/index.htmRecipe: Norwegian

Meatballs*Meals:**1**2**3**4**Ingredients:*********Ground beef/turkey1½ lb3 lb4½

lb6 lbOnion powder1 t2 t1 T4 tCornstarch1 T2 T3 T4 TMilk½ c1 c1½ c2

cEgg1234Salt1 t2 t1 T4 tPepperdashNutmeg¼ t½ t¾ t1 tAllspice¼ t½ t¾ t1 tGinger¼

t½ t¾ t1 t*Gravy:*Butter1 T2 T3 T4 TFlour2 T4 T6 T8 TBeef broth1 c2 c3 c4 cMilk

or cream½ c1 c1½ c2 cSame as above for

assembling/cooking/freezing/comments.*Gravy:* Melt butter. Add flour. Whisk in

broth & milk or cream. Cook & stiruntil thickened and bubbly. Cook and stir 1

minute more. Season with salt & pepper.From *Reminisce magazine*~~~~~~~~~~~Trust

in the Lord with all your heart,And lean not unto your own understanding.In all

your ways, acknowledge Him, and He will direct your pathProverbs 3:5-6[Non-text

portions of this message have been removed]

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[Guest guest]

We use our SALTON quart sized maker all the time, it's running now. Fill it up,

plug it in and

that's it. This doesn't work for Xmas, but you can make your own maker out of a

wooden box

with a light bulb and thermometer in it. Adjust the size of the bulb to give you

the ideal

temperature. With the wooden box you can use any sized containers and make as

much or as

little as you want.

Incidentally, we have some FRESH GOAT YOGURT at the Warehouse that has a

delicious

starter culture in it. You can save back a cup of the yogurt and make your own

using either

goat or cow milk.

Always use non-homogenized whole milk, and unpasteurized if you can get it.

Most home-made yogurt won't have the solid curd unless you add some dried milk

solids,

which, actually isn't really good for you. We accept the slightly liquid

consistency especially

since we often add the yogurt to smoothies or add fruit and blenderize anyway.

Will Winter

[Guest guest]

another idea would be to use your oven with the light on for about 24 hours.

>

> We use our SALTON quart sized maker all the time, it's running now. Fill it

up, plug it in

and

> that's it. This doesn't work for Xmas, but you can make your own maker out of

a wooden

box

> with a light bulb and thermometer in it.

[Guest guest]

>

> Although I enjoy making yogurt, I bought some Greek Gods yogurt and I

> really do like the taste and especially the texture-- it's almost fluffy.

> The ingredients list pectin and I'm thinking pectin doesn't sound like such

> a nasty ingredient... would there be a way to make your own yogurt and then

> add pectin to thicken it up nicely? The downside to my homemade is that

> it's usually pretty runny. What do you think, you clever people?

>

>