For the second Tuesday in a row I’ve put something in the crock-pot for supper. Seeing as we are both out early Tuesday evening and come back later in the evening, I thought it would be a good excuse to dig out the crock-pot and look for recipes so that dinner would be ready and waiting on our return. Last week, it was baked beans, which I’ve done before, and which are very “standard”. I think most people probably think beans when they thing crock-pot. Today, however, I’ve decided to try lasagna! I used this recipe, though I halved this recipe (this must be for an absolutely gigantic crock-pot!) It doesn’t seem like lasagna in a crock-pot would work out that well but it was surprisingly good. It was lovely to walk into the house and be met with the delicious smell. Two things I should mention. First, in keeping with my general style, I didn’t just make half the recipe, but also messed around with it a bit, using cottage and ricotta cheese, leaving out the mushrooms and adding a few other vegetables, but I think the recipe is good as a template. Secondly, and most important, if you try this recipe I’d recommend trying it first when you have a chance to check on it at some point, or you are working from home or something. The timing of it is a bit fussier than say a stew, which you could leave and not worry about. My lasagna was cooking on high from 2 – 7:15, and I turned it off for about 30 minutes during that time. That was just about perfect. But you could probably significantly extend the cooking time for when you are out all day if you used a low setting, but I would definitely experiment with that on a day I could check on it first.
Sorry, no picture. You’ll have to use your imagination….or better yet, make your own!
As you may have guessed from the title, I made yogurt! And delicious yogurt it was too. I have been wanting to do this for a long time but was recently pushed into doing so when I discovered the wonderful yogurt I so love from the market comes in a container that we can’t recycle in Halifax. (As does all of the yogurt and pretend yogurt in the stores.) I was feeling guilty about throwing away a plastic container a week, so it seemed like the perfect reason to start making yogurt. (Yes, I still have to buy milk but the carton can be recycled.) Plus, it’s just the kind of thing I like to do.
I gathered my ingredients:
1 L of homogenized milk (you can use any milk, but I like it creamy)
I used 4 tbsp of skim milk powder to make it a thicker yogurt. This is optional, and I more or less guessed an amount.
1/2 cup of yogurt
And gathered my materials:
a crock-pot or wide mouth thermos (there are lots of recipes for making yogurt in a crock-pot from start to finish but…..I didn’t. I might try it though.)
Then, the making:
Warm the milk SLOWLY in a pot on the stove to 180F or 80C. While you are doing this mix the yogurt and milk powder in a bowl. KEEP AND EYE ON YOUR MILK! When milk is heated, remove from heat and cool to 110F of about 54C. Preheat the thermos or crock-pot with boiling water. I used a crock-pot and also put it on low for a bit to heat it up. Take a bit of milk (say, 1/2 cup) and mix it into the yogurt mixture. Then add that to the rest of the milk in the pan. Empty the water out of your thermos or crock-pot and unplug the crock-pot, if using. Pour in your milk mixture. Put the lid on and keep it in a warm place over-night (up to 24 hours). I covered my crock-pot with a warm blanket for insulation. The next morning you will have yogurt! It’s all VERY exciting.
Here is some of mine, with a bit of blueberry jam. I made 5 cups of yogurt, 1/2 cup of which I will save as a started for my next batch.