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What To Do If Your Yogurt Fails, Greek Yogurt, Lemon, and Poppyseed Scones, Incubation Survey Results
Many of you are really passionate about making homemade yogurt, and I completely understand why.It's wonderful to be able to create yogurt just the way you like it. As promised, here are the percentages for how long you incubate your yogurt. (If you missed that newsletter, you can see all of my old newsletters under the Welcome drop-down tab at the top of my website or click here.)
I'm not a statistician, but I have some informal observations:
When your milk doesn't make yogurt:Nearly everyone has had a yogurt-making mishap, myself included. Bookmark this post for guidance the next time it happens. I offer suggestions on what to do next, including tips for salvaging the milk, even if the issue is user forgetfulness. 🙃
Even if you're not into making yogurt...Try this fantastic recipe for Greek Yogurt Scones with Lemon and Poppy Seeds, which you can conveniently bake straight from the freezer. Remember, incorporating yogurt into any recipe boosts its protein content.
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From a fellow yogurt enthusiast, Paula p.s. Thank you for forwarding this newsletter to friends who might find it interesting or helpful. |
Salad in a Jar
Check out my previous newsletters below. If you haven't already, sign up for my newsletter!
Part 2 of the series: Why People Add Too Much Flour to Bread Dough Today's topic is: The Dough Should Stick (a Little) The dough looks sticky… so you add flour. Then more flour. Before you know it, you've got something that looks like playdough or a rubber ball. Last time we talked about why judging dough too early leads to adding too much flour. Today let’s talk about what properly hydrated dough actually looks like. If you've ever made one of my bread recipes, you've probably read this:...
Part 1 of the series: Why People Add Too Much Flour to Bread Dough Most of the time, people don’t add flour because the dough needs it—they add it because the dough looks wrong to them. Each week, I’ll share one common reason this happens. Today’s topic is #1: Judging the Dough Too Early. If you open your bread machine in the first 10–12 minutes of the kneading cycle, the dough will usually look rough and sticky. That’s normal. The gluten hasn’t developed yet. In other words, it’s not...
Easter always sneaks up on me. I know many of you are gardeners and are already planting—or at least planning what to plant next. Here in North Texas, we’ve had a warmer-than-usual spring, so I want to be outside instead of in my kitchen. Even pulling weeds with the weed popper my husband bought on a whim feels rewarding when you’re not sweating. But Easter is only one week away. Time to plan a menu. I pulled together a few favorites from my kitchen that work especially well this time of...