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Monthly Archives: October 2011

Perfect Yogurt

I like to experiment with cooking and other things.  I come by it honestly.  Mom did too.  I remember when she was in her Yogurt phase.  I had never heard of the stuff when she started messing with it.  I’ll bet this is the recipe that got her started.  Mom was somewhat of a “natural foods” person and any home remedies for maladies caught her eye.

When I lived on a ranch in 1979-1980, we had fresh milk daily from cows that my husband or other ranch hands milked every morning.  I bought an electric yogurt maker and experimented with it for about a year.  I don’t remember seeing much yogurt in the grocery stores at the time. I’m thinking that I probably used yogurt from the grocery store for starter, though, so maybe I’m wrong about it.  Anyway, I don’t think my yogurt was anywhere near as good as the Greek Gods Honey Yogurt that I’m fond of now.

This recipe is from the Hope Needham column from the Drover’s telegram.

Perfect Yogurt

Dear Hope:
I’ve never seen in you column a recipe for yogurt cheese.  It is a live food and valuable for anyone who suffers from digestive disorder.  The activating ingredient is the lactobacilus which is capable of destroying any and all malignant bacteria with which it comes in contact.

Yogurt has been a staple food in parts of India for centuries and is eaten by peasants in Greece, Yugoslavia, Turkey and Pakistan.  The “starter” comes from some of these places but is now kept alive in some of our American cities.  I’ve made several attempts to convert sweet milk into yogurt, buying the lactobacillus in some health store whenever I cahanced to be in a large city, but I had no luck, and the small stores in the region where I live do not handle it,.

After four unsuccessful attempts I finally succeeded and can now tell your readers exactly how to proceed and no one can fail who follows directions closely.  Skim milk or pasteurized milk did not make the cheese for me, but when I use fresh whole cow’s milk from the farm, it is perfect.

I put 2 quarts of milk on to boil and while it is heating, add 1 heaping cupful of dry skim milk, stirring in well.  When the milk is about to oil over the top I turn the head down to simmer and begin stirring with a wooden spoon (no other kind will do).  Stir constantly for 15 minutes, then let stand until lukewarm–if you have a thermometer (I don’t) to 105 degrees.

Then you take out 1/2 cupful, and here is the important step, mix in 3/4 cup of the “starter” which may be purchased yogurt or from a batch you have made yourself.  Now put this mixture in with warm milk, which by now will measure less than 1/2 gallon.  When well mixed, put in an earthenware crock and set in a warm place, free from draft, and wrap it well.  I use a clean heavy old bedspread.

When you get up next morning your cheese will be finished.  It will be the consistency of a nice custard and taste like sour cream with just a slight tang of the “starter”. I store it in seven half-pint jars, through none of them are quite full, so I can have one to eat each day until time to make it again.  there are 120 calories in a full cup of yogurt.

This food has done wonderful things for my health.  I work all day without becoming tired.  I store my yogurt in the refrigerator.

Don’t forget to save out 1/4 cupful so you can make it again.  I would never be without it. –Mrs. Chenoweth, Kansas.








German Writing – I wonder what it’s saying…..

I really don’t know what this is about.  I see the ingredients are not written as a list.  So, it starts off with “2” somethings, but I haven’t a clue.  The next ingredient is 3/4 cups sugar.  I believe that word is “tasse”, then “zucker”; then it’s 1 cup (tasse)….but what?  Oh, my, I can’t do this at all!

Can anyone out there make anything out of this?

I will be posting more of these as I come upon them.  It’s my greatest hope that someone will find this and be able to translate.  If you are that person, bless you!

Lemon Pie

I don’t think that Mom made a lemon pie very often.  Part of the problem, I suppose, was that lemons weren’t a commodity you have handy on the farm.  You have to remember to buy them.  Of course, you can buy a bottle of lemon juice, but I don’t think that was as available as now at that time.  Mom would buy oranges and lemons, sometimes, to make orange-aid, so it would have been do-able at that time.  I just don’t see Mom making a lemon meringue pie, though.  I imagine she had a taste of them at a neighborhood pot-luck at Reserville and when she saw this recipe, she added it to her collection.

I notice the recipe lists egg yolks among the ingredients, but apparently supposes you would know enough to use the egg whites from those eggs to make your meringue!

Lemon Pie

6 tablespoons cornstarch
1 1/2 cups sugar
1/4 teaspoon salt
Grated rind of 1 lemon
1 1/2 cups boiling water
3 egg yolks, slightly beaten
1 tablespoon butter
1/3 cup lemon juice

Combine cornstarch, sugar salt and grated lemon rind in top of double boiler, add boiling water, cook over direct heat until mixture boils.  Place over boiling water and continue cooking for 10 minutes.  Ad a small amount of hot mixture to the slightly-beaten egg yolks and return to double boiler, mixing well.  Cook 2 minutes.  Remove from heat, add butter and lemon juice.  Pour into 9 inch baked pie shell.  Top with meringue, spreading carefully to touch crust at all points and bake at 350⁰ for 12 to 15 minutes.


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