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Program #835

Anna Goad & Wendy Watkins

Yogurt

1 clean quart mason jar with lid.
1 quart whole organic milk.
1/4 cup fresh live-culture yogurt. Use as starter.


1. Heat milk, stirring frequently to 200F.
2. Allow milk to cool until 90-110F.
3. Thoroughly mix starter yogurt into milk. *Slowly stir.
4. Pour into sterilized mason jar. Cap jar.
Place in gas oven with pilot light on or electric oven with oven-light on.
OR follow alternate warming methods.
5. Check yogurt after 5 to 12 hours.

Notes:
~If it isn't thick, re-warm by placing jar in bowl or warm water and add either gelatin or dry milk. I prefer using gelatin.
~It can be left longer if a stronger sour flavor is desired. Longer fermentation may make yogurt digestible for lactose-intolerant people.
~Yogurt can be stored in the refrigerator for weeks, although the flavor will intensify.
~You can flavor with fruit, jam, vanilla, and honey-but remember to save a 1/4 cup to start your next batch!

Alternate warming methods:
1. Put warmed mason jars in cooler. Surround with hot water.
2. Heat in crock pot. Let cool, add starter & keep lid on. Surround with heavy bath towel and place in warm area of house.

**Strain yogurt through cheese cloth to create "Greek Yogurt" and whey for lacto-fermenting!**

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!
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