Sunday, May 15, 2016

Home Made Yogurt



We consume so much yogurt in our house hold, I cook with yogurt, we drink yogurt juice, we add yogurt into our breakfast item . So many times I've been thinking about to make my own yogurt, looking and searching in the internet how to make it, and again always I scare if I failed, so again I just buy yogurt from store, quite easy haaah ....  until one day, friend of mine say 'why don't you make your own yogurt, I will teach you'  - ok, seem easy to me, but time passed she never has a chance to teach me, and make me feel itch .. 
 
And , after read David Lebovitz website, I challenge myself :) in my mind say, that just a milk, if I failed I just lost small amount of money LOL  - Luckily the recipe work well to me than I never buy store yogurt anymore unless I need small amount of yogurt as a starter






Homemade Yogurt
Recipe slightly adapted from : David Lebovitz

Require :
A heavy, heat-proof jar, and sterilize it by pouring boiling water into it and letting it stand, then draining it well before adding the yogurt mixture.

A heavy bottom sauce pan

A candy thermometer, some said you can tested with dip your finger into the yogurt but I don't want burn myself *chicken :p

Ingredients :
  • 1 quart (1 l) whole milk
  • 1/4 cup (60 g) plain whole milk yogurt
1. Clean a 1 quart (1 l) jar by pouring boiling water in it and letting it stand 5 minutes. Drain the water (carefully, as the water and the jar will be hot), and let the jar dry.

2. Heat the milk in a saucepan fitted with a thermometer until the milk reaches 180ºF (82ºC). Remove from heat.

3. When the temperature drops to 115ºF (45ºC), stir in the 1/4 cup of yogurt, then pour the mixture into the jar and cover it.

4. Put the yogurt in a slightly warm place, and leave it undisturbed for 10 to 12 hours. The longer fermentation will yield a more tart yogurt.  - I  pre-heat the oven  for awhile and turn off after feel warm, and put all the bottles inside the oven after , than cover all the yogurt bottles with towel *hey, they are pretty warm inside the oven


5. Chill the yogurt thoroughly, at least three hours. The yogurt will thicken up once cool.

Monday, May 9, 2016

Month of May mean is ..

Hello May, .. month of May mean is so many school performance, piano recital, gym spring performance, string performance, last semester school test, shorter school day and the other important for my little one . she is getting one more year older than last year, double digit ... :))))  that is such a big deal ..
 



I know, right !! time is pass so quick, my little one is turning double digit a last week .. we didn't plan throw party or whatsoever since we are so busy at work and she is still in the middle of MAP test - but I managed to make something simple yet will be a nice thing to remember for her, a fancy foxy quit !! yaikss.. what special about that? LOL - I still wonder, if there is a kid will exciting to see quilt as their birthday present .  Any how, I really know my daughter .. she loves animal so much, she want to be veterinarian someday so when the first time I saw Elizabeth Hartman Pattern, I know what I must to make for her ... a fancy foxy quilt !!!!
 
 
 
 
 
 
 
I add a personal note on the back of quilt, she loves it !!  she loves touching the hand stiches flowers , she loves the glasses I add to one of the foxy .. IT'S ME .. !!! *as she said loudly ...
 
 
 
 
I know she will remember her present forever ...  , my friend Cheri made a foxy necklace for my daughter as matching pair . That is a beautiful hand embroidery necklace ever ..
 
 
 
 
 
 
oh by the way, I taking order for a fancy foxy quilt in 2 sizes if you interested - baby quilt size (approx.34x46") and you will get 20 fox faces  The second quilt I offer is Lap Quilt (approx.50x62") and you will get 42 fox faces, adding glasses is an optional, I just offer 1 glasses only.
 
 
 
Send me note if you feel like to get one :) and I will tell you how much I charge for this beautiful quilt .

Friday, April 8, 2016

Hello April ..

April already ? time fly so quick, right ? ..  spring is in the air, we have so many rainy days , we try to organize our small garden, but with rains come and go make it hard to finish planting everything ..
Is only couple months until my daughter has summer break, we don't plan to do vacations this year yet since we have big vacations last year .. any how, how are you guys are doing ? thank you to still coming by here, even thou I don't do much of updating .
 
I've been craving of black forest cake for almost a week, and if you know me, I am so determine , when I want something I must to do it ^_^   so, today is Friday, I have a day off  is mean I am busy in the kitchen , cooking , baking , and do some chores before beloved people comes home ..  It has been awhile not doing serious baking, so you can see how messy my cake is ha..ha..ha..
 

 
 
Black Forest Cake
Recipe adapted from : William Sonoma Cake Book

Ingredients:

For the cake:
1/2 cup cake flour
1/2 cup Dutch-process cocoa powder
6 eggs, at room temperature
1 tsp. vanilla extract
3/4 cup granulated sugar
8 Tbs. (1 stick) unsalted butter, melted and cooled to room temperature
 
 
For the sugar syrup:
1/4 cup granulated sugar
1/4 cup water
 
 
For the filling and frosting:
 
2 1/2 cups heavy cream
2 Tbs. confectioners' sugar
1 tsp. kirsch - I using black forest extract
Poached cherries (I bought can one since there is no single black cherry in the market yet)
Semisweet (plain) chocolate curls
 
 
 
 
 
Directions:
Preheat an oven to 350°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.
 
To make the cake, sift together the flour and cocoa powder onto a sheet of waxed paper; set aside.
 
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, vanilla and granulated sugar on high speed until tripled in volume, about 5 minutes. Remove the bowl from the mixer. Sift the flour mixture over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture.
 
Pour the batter into the prepared pan and smooth the top. Bake until the cake is puffed, 30 to 35 minutes. Transfer the pan to a wire rack and let cool completely.
 
To make the sugar syrup, in a small saucepan over medium heat, combine the granulated sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and let cool to room temperature.
 
To make the filling and frosting, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners' sugar until medium-stiff peaks form. In a small bowl, combine the kirsch and the sugar syrup.
 
Run a table knife around the edge of the pan and unmold the cake onto a work surface. Turn the cake right side up, leaving the parchment paper in place. Cut the cake horizontally into 3 equal layers. Put the top layer, cut side up, on a serving plate. Brush with some of the syrup, then spread with about one-fourth of the whipped cream. Strew the cherries over the cream (reserve 1 cherry for garnish), leaving a 1/2-inch border of cream around the edge. Position the middle cake layer on the cream. Brush with some of the syrup and spread with another one-fourth of the cream. Position the third cake layer, cut side down, on the cream and peel off the parchment paper. Brush with the remaining syrup. Spread the remaining whipped cream on the top and sides of the cake.
 
Press the chocolate curls onto the top of the cake. Put the reserved cherry in the middle. Refrigerate until ready to serve. Serves 8 to 10.