Yogurt

Homemade Yogurt

Homemade Yogurt with Blueberry Sauce

4 cups of milk
2 tablespoons yogurt

Turn your crockpot on hot to warm it up, add a cup of water.

Set out your yogurt so it can get to room temp

Heat milk until slightly bubbly, not boiling, about  185 degrees. Stir constantly.

Cool heated milk by placing the pan into a larger pan or sink full of cold water. Cool until you can stick your finger in it comfortably without burning, about 110 degrees.

Measure out one cup of milk. Remove water from crockpot and place the rest of the milk into it.

Mix the cup of milk with the yogurt. Pour into the crockpot.

Turn off the crockpot. Wrap it in a large bath towel.

Let sit untouched for 8 to 24 hours.

Place in fridge to cool for at least 1 hour. (Do not stir)

Serve with honey and/or fruit.

Set aside 2 tablespoons of yogurt in a separate container to use as a starter for your next batch. Once you have a starter, you do not need to buy store bought yogurt. 

If you don't have a crockpot you can use anything (Such as a cooler that has been warmed) to keep the yogurt slightly warm. 

Homemade Yogurt

Strawberry Short Cake Gluten-Free Almond Flour

Sweet Drop Biscuit Recipe

2 ½ cups almond flour

½ teaspoon salt

½ teaspoon baking soda

¼ cup butter

2 eggs

4 tablespoons honey

1 lb strawberries

1 cup heavy cream

Combine the dry and wet ingredients in separate bowls. Combine both together and mix well. Use a spoon to scoop the dough onto a cookie sheet. Adjust the size according to how big or small you want your biscuits. Bake them for about 15 minutes or until brown. 

While the biscuits are baking. Prep the strawberries. Wash, core and slice them into fourths. If your strawberries are not sweet you can add 1 tablespoon of honey and let them soak in the refrigerator for about 15 minutes. 

When the biscuits are done let them cool slightly. Top with strawberries an then a dollop of whipped cream. 

Apple Crepes Gluten-Free

Apple Crepes Gluten-Free

Crepe Batter
1 cup rice flour
¼ teaspoon salt
¼ teaspoon nutmeg
1 cup milk or cream
3 tablespoons butter, melted
½ teaspoon vanilla
3 eggs

Apple Filling
2 tablespoons butter, melted
5 apples, peeled, cored, and cut in wedges
1 tablespoon coconut sugar
1 teaspoon ground cinnamon
¼ cup dried cranberries

To create the apple filling place apple filling ingredients in a frying pan and cook for five minutes until the apples are soft. Set aside.

Combine the Crepe batter ingredients into a large bowl, one ingredient at a time. Mix with an emersion blender. If you don’t have an emersion blender you can use a regular blender. Add more milk or cream until it is smooth.

Heat an 8 inch frying pan. Place ¼ cup of the batter in the pan and move it around until it make a thin layer.  Cook for about 1 minute and then flip it over and cook the other side for about 30 seconds.

Serve the filling inside the crepe.

You can also use other fillings. Apple is our favorite. We also like cream cheese and raspberries.

Cream Cheese and Raspberry Crepe

This recipe was adapted from the Gluten Free Bible page 34

Grape Juice

Last summer we were given 16 lbs of grapes. That is a lot of grapes and we had limited fridge and freezer space. We decided to make grape juice out of them. 

Rinse 3 lbs of grapes. It is okay to leave in the seeds. Place them in a crock pot. You can fill it to the top with grapes. Add 1/2 cup of water and let simmer for 8 hours. Then drain all of the pulp out the pot and drain the juice into another bowl. Let the juice cool, then pour it into plastic bottles. This juice is delicious and will last in the fridge for about a week. Throw it out when it starts to taste like wine. 

Apple Banana Bread

I often make this cake when I have apples and bananas that are to old to eat. 

1 cup sugar
1 egg
1 stick butter
3 ripe bananas
1 tsp. baking soda
2 cups flour
1 tsp. vanilla
2 or 3 peeled, chopped apples

Beat sugar, eggs, and butter. Slice in bananas. Mash them with a spoon or a potato masher.  Add baking soda, vanilla, and flour. Fold in chopped apples. 

Place a round piece of parchment paper on the bottom of the crockpot and rub butter around the sides. Cook on high for 1 hour and then cook on low for 1 or 2 more hours until a toothpick in the center comes out clean. 

You can also bake the cake for 60 minutes at 350 degrees in the oven instead of the crockpot. 

Tip: When the cake is cooling remove the lid. We forgot to do this so our cake was a little gooey on the top. 

Strawberry Short Cake

Well after 16 months of living in Korea without an oven we finally have one. So of course I had to make my favorite dessert.

Strawberry Topping:

4 cups of  whole frozen strawberries

2 tablespoons of sugar 

1 cup of heavy cream

1/4 cup of sugar

1 teaspoon of vanilla

Yellow Cake:

2 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup butter

1 cup milk

3 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla extract

3 eggs

1. Remove the strawberries from the freezer. Place them in a bowl and add 2 Tbs of sugar. Let them defrost. As they melt use a fork to pry them apart. You can mash them up if desired.

2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.


3. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.


4. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.


5. When the cake is cooked let it cool. 10 minutes before you are ready to serve the dessert prepare the whipped cream.


6. Place the heavy cream in a blender (A mixer is better, but I only have a blender). Add the 1/4 cup of sugar and the tsp of vanilla. 


7. Blend the mixture until it thickens. 


8. Slice the cake. Place the strawberries on top of each slice and then top them with the cream.