October 2009 Foodie Blogroll Giveaways!

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Well another month is about to start which means that we have some new giveaways to announce this month!!!

Cupcake Provocateur Couture Chef Aprons

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I am really excited to announce this month that we are working with Cynthia from Cupcake Provocateur . She is a member of the Foodie Blogroll, and sells her own line of really cute and durable kitchen aprons!  In this picture I am wearing the Perfect Pear Brown design.

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Here are some of the staff members of Charm City Cakes (Ace Of Cakes) wearing their Artisan Chef aprons!!!!

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So you will be in good company for sure! :)

I love this line of aprons and you will too! The winner will be able to chose their favorite Artisan Chef apron from her website. To be eligible, please post on The Foodie Blogroll forum which Chef apron you would chose if you were picked as a winner! Then we will choose a random winner from all those who comment.

To see the apron choices, please check out The Cupcake Provocateur

The winner will also receive “Cupcakes in A Jar” — decorative mason jars featuring some of her most popular cupcake flavors made into dry mixes!!!! This contest is available to all of our Foodie Blogroll members! So head on over to the forum today and tell us which apron is your favorite, for a chance to win!

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The Ginger People Halloween Recipe Contest

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We have another exciting contest to share with you! Our friends at The Ginger People are back to offer a tasty gift basket of warming ginger treats, perfect for autumn baking to one lucky winner!

Entries due October 31, 2009!

To enter, please share with us, on this forum thread,  a Halloween themed ginger recipe featuring GINGER. One lucky participant will win an awesome 5 lb. Ginger People gift basket. As a bonus just for entering the recipe contest, all entrants will receive 20% off their order of awesome Ginger People products (good through November 15, 2009)!

Please post your Halloween ginger recipes here!

If you aren’t familiar with The Ginger People’s product line, please check out their webpage: TheGingerPeople.com . Their Ginger Snaps are my favorite cookies on the market, and their Ginger Gizer is a triple ginger energy drink. Perfect for keeping the cold, and any upset tummies away. Many more great products on their website! This contest is available for US residents only.

Don’t forget to follow The Ginger People on Twitter @TheGingerPeople!

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Stuffed Nation Giveaway

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Don’t forget the Stuffed Nation Giveaway is still going on. Blog about your thoughts on obesity in the US or food policy and you will have a chance to win the book, by Hank Cardello. This is a huge topic that affects everyone, and food bloggers should be one of the many voices heard. We have deep roots in the food community, and with that comes a chance to speak up and be heard! So please participate. If you would like to learn more about this giveaway, please click here.

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Star Extra Virgin Olive Oil Giveaway

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We also have Star Olive Oil giving away bottles of Extra Virgin Olive Oil and a recipe book!  For more details about this giveaway, and how you can win a trip to Spain, visit The Foodie Blogroll website!

CameO Apple and Swiss Chard Tart for Ovarian Cancer Awareness!

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Last week marked the first day of Autumn for us, in the Northern Hemisphere. The Autumn Equinox, Harvest Home, Mabon, or whatever you like to call it, is officially my favorite day of the year, because it marks my favorite season of the year. Autumn for me is like the beginning of a new year, a re-birth of sorts, a time for inner reflection as we turn inwards while hunkering down for colder weather. There is much to celebrate – cooler temperatures, fireplaces, time with family, cozy evenings sipping hot beverages, snuggling up in blankets and reading stories, beautiful colors, and seasonal fare. I feel like fall foods, are some of the most universally seasonal eating people do – hearty soups and stews, pumpkins and other winter squashes, roasted root vegetables, and fruits like pears and apples figure prominently for most people without even having to think about it. There is something about the crisp air that hearkens to change.

To celebrate the change of seasons, I always like to make a special dinner on that day. So for this equinox I prepared Apple and Swiss Chard Tart. You may remember me making this before, but this time, I prepared my own gluten free crust, using a combination of garbanzo bean, fava bean and rice flours. I also used Cameo apples, one of my favorites. It goes wonderful with a nice slice of sharp cheddar – another ingredient in the pie. We always have the Seriously Sharp Cabot Cheddar in our fridge. It is amazing to eat plain, but also goes great in cooking. It also makes us feel closer to the home in our heart, the state of Vermont.

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Because this is such a comforting, yet healthy dish, I wanted to make it in honor of something else, besides just the changing of the guards so to speak. Just like last year, when I baked it for Breast Cancer Awareness. This year I wanted to make it for the O Foods Contest for Ovarian Cancer Awareness. This is its second year running and is done to raise awareness about Ovarian Cancer. The O Foods tradition is in honor of our friend, award-winning pastry chef Gina DePalma,  author of Dolce Italiano: Desserts from the Babbo Kitchen. Gina has been fighting ovarian cancer for the past year and a half, and in addition to physically battling the disease, she has also started the Cowgirl Cure Foundation to raise awareness and money for research as well. She is an amazing woman, and I wish her all the best. She will be judging this years O Foods Contest!!! But since I am posting this on the last day of the contest (and I apologize profusely for that), you can also participate by just donating money to the Cowgirl Cure Foundation.

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We raised a toast to Gina and Autumn by sipping some nice and sparkling Italian Prosecco with our tart dinner! If you are looking for some delicious fall flavors, this tart has it all, apples, chard, cheddar and caramelized onions. For the recipe, click here . As for the crust recipe, I adapted it from a recipe on About.com. The flavor was amazing, but the crust did stick to the tart pan. So I would suggest using butter (I used oil) to grease the pan with. If anyone else has other suggestions for greasing tart pans, I would love to hear them!

Finest Foodies Friday – September 25, 2009

Just a quick announcement that this week’s Stuffed Nation Giveaway winner is Melanie from Cake Walk.

Please check out her awesome video presentation she did about obesity.

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If you have not read about the giveaway yet, please see this post!

It is a very important topic that food bloggers should be weighing in on! I am really hoping for some more entries over the next 2 months that we are doing this giveaway! For those of you who left comments on my post about the giveaway, I do hope that some of you decide to expand upon those comments and write a blog post about it! I would love to hear more of your ideas and thoughts, and I would love for more people to be eligible to win!

Now onto Finest Foodies Friday.

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IF YOU LIKE FOOD BLOGS, THIS IS THE PLACE TO BE EVERY FRIDAY!

As always here is what the FFF is all about. Finest Foodies Friday is a weekly Friday post featuring favorites from The Foodie Blogroll! We do this so we can share in the rich diversity of what The Foodie Blogroll has to offer by featuring some of our favorites and yours!

What is the Foodie Blogroll? It is the first and fastest growing free membership blogroll for food bloggers and has become a wonderful community to share ideas about all things food related. With a membership of over 5,200 food blogs, I am sure you can find much inspiration and new friends! :)

The only requirement to be featured here on FFF is to be a member of The Foodie Blogroll and be displaying The Foodie Blogroll widget on your blog. If you are not yet a member, but you have a food blog and would like to join us, please click here!

If you have a favorite foodblog on The Foodie Blogroll, that you would like to be featured here on FFF, please join us over on The Leftover Queen/Foodie Blogroll Forum, and post your favorite Foodie Blogroll foodblogs here.

The Veggie Girl

Another blog I cannot believe took me this long to feature! Veggie Girl’s blog is Gluten-free. Soy-free. High-raw. Dairy-free. Egg-free, and more. She eats in a way that has helped her manage her Crohn’s disease as well as many food allergies. But don’t let that stop you. Even if you have no food issues, but just enjoy interesting and tasty recipes made in ways that you haven’t thought of before, this is an excellent blog.

The Kitchen Witch

The Kitchen Witch is a blog written by a former teacher, writer, personal chef and mother of 3. She “lives and struggle to maintain her sanity in the Rocky Mountains.” When she started her blog, she had a list of 15 items that her child would eat. This list is what began her journey into food blogging. She started The Family Dinner Rehab. For a year, she and her daughter will cook something together at least once a week. Her daughter will try it, and TKW will report back to you. It is full of humorous blog posts, and of good eats.


Mitzi Dulan: America’s Nutrition Expert

This blog is written by Mitzi Dulan. She is an author, registered dietitian, foodie, and mom. Her passion is to help other people get healthy, lose weight and perform their best. She also loves good food! Her philosophy is to eat clean, real foods and allow indulgences for your favorites. She believes food should be fun, fresh and flavorful! Mitzi is currently the nutritionist for the Kansas City Chiefs Football Team and the Kansas City Royals Baseball Team! We are lucky to have her expertise on The Foodie Blogroll!

Jeroxie: Addictive and Consuming

This blog is written by a food obsessed, foodie. Blogging about food is a form of expression and gives focus to this blogger. It allows them to have a better depth of understanding between food and culture. Born in Singapore, but living in Melbourne for the past 10 years, the blog documents travels, opinions and the life of it’s author, Jeroxie.

Delightfully Delicious

This is a blog about all the simple and enjoyable things in life. There are several other blogs attached to this one on decorating, and crafty adventures, but this one is all about the food. All of the recipes have very few and easy to find ingredients. This is a great blog for simplifying your life!

That’s it for this week! I hope you enjoyed this week’s FFF. Remember, if you would like to see a blog featured here, who is part of the FBR please visit the forum and nominate them.

I NEED NOMINATIONS!!!!!! I know we all have our favorite blogs that we read everyday, and I would love to know about them. We have a very diverse food community, and I would love to see more of the blogs you love featured. We also have a lot of humanitarians out in the Foodie Blogosphere. If you think there is a food blogger out there that deserves a little recognition for their culinary skills, or what they are doing to help the world through the lens of food, please tell us about them!!! Please post your favorite Foodie Blogroll foodblogs here.

Also we all love to know how people came to find our blogs, so please visit all of our featured bloggers today and don’t forget to tell them that you found them via Finest Foodies Friday! They would love to have your feedback.

Pickling and Preserving: Refrigerator Bread and Butter Pickles and Pickled Peppers and Lifestyle Choices

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(I just love my new pear apron from The Cupcake Provocateur. They are sponsoring an awesome Foodie Blogroll giveaway next month! So be sure to stay tuned for details about that!!!)

This year I challenged myself with some new cooking goals. Along with this blog I have grown, not only in culinary skills, but also in discovering the kind of life that I want to live – one in which I begin to produce more of my own food. Blogging has definitely changed me. Last year, I challenged myself to make our own bread and ice cream. Now that these have been easily assimilated into our lifestyle, I decided to add some more things. This year, as I have become more serious about it, I wanted to challenge myself to begin learning some skills that I will be utilizing even more when we finally have our a place in Vermont, and room for a big garden (and some goats and sheep) to go with it! Things are moving forward in that department! We are really looking forward to starting a new life up there and having a nice big kitchen and herb garden, and later expanding to animals. My eventual goal is to produce the majority of our food ourselves (with some food coming from our very rich local agricultural community) and raise sheep and goats so that I can make artisan cheese. But everyone has to start somewhere. So my challenge this year was to start making cultured dairy products, like yogurt, soft cheeses, kefir, buttermilk and creme fraiche that are easy to do in any kitchen. I started with the yogurt and cheese last week. This week, I am moving on to kefir.

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Another challenge was to start preserving, so that I could stop buying condiments and canned goods at the grocery store. I started by switching from canned beans to dry beans and utilizing the soaking method in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. I also started adventures in preserving by making some jam earlier this year, during the height of blueberry season. But with summer coming to an end, I really wanted to make some pickles and pickled banana peppers or peperoncino rings. These two condiments we regularly enjoy – on salads, sandwiches, burgers and more. These were both important challenges, as both store bought varieties are chock full of dyes, corn syrups and MSG. I have been buying Bubbies pickles for the past 6 months or so, but at $8 a jar, it was getting out of control.

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So I found pickle cucumbers at the farmers market a few weeks ago and bought several pounds to make refrigerator pickles. I used the recipe out of my Ball Complete Book of Home Preserving.

It was really fun and quite easy. I got 4 ½ 1 quart jars. Each jar costing probably around $1. A great savings from buying Bubbies! Plus they tasted better (you know how homemade stuff always tastes better than even the best store-bought brands!). Something I will definitely be doing again. Although I would like to try some other varieties, especially naturally fermented pickles.

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As for the banana peppers, in the last few months I haven’t been able to find a single brand to purchase, and we have really missed them. We tried growing the peppers ourselves with preserving in mind, but our plant only produced a few peppers. With all the rain this summer, so many Florida gardens just got soaked and moldy.

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This weekend I went to a new farmers market near my mom’s and I bought almost 2 lbs of banana peppers (also known as Hungarian waxed peppers) for about $3. I could not wait to get home and pickle them! I had some help in the kitchen from our little dog Peperoncino (that is how much we love these peppers), who goes by the more pronounceable name of “Pepino” these days. Again, it took very little effort to do this, and I ended up with 4 1-quart jars, saving me a whole lot of money too!

I am really excited to continue learning more about canning and preserving and making it a natural part of our lives, just like bread has become. I am enjoying seeing the ratio in the refrigerator from store bought regulars like cheese, pickles, yogurt, kefir and condiments being slowly switched to homemade varieties! Soon I will begin canning seasoned beans, soups and condiments like ketchup and BBQ sauce. It is a wonderful warm and fuzzy feeling to get back to basics and provide the best quality food for myself and my family that I can.

If you have a blog, how has blogging changed you?

Maple Glazed Chicken with Roasted Garlic and Lemon and Creamy Fennel Soup

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Today I am going to share with you two recipes, each one, from my favorite cookbooks of the moment: Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State and  Nourishing Traditions . First I must apologize for the lack of “finished product” pictures. We were so hungry, and it smelled so good, that we forgot to take any pictures of the plated dishes!!!

Even though it is still in the high 80′s and 90′s here in Florida (and we have been dealing with a broken AC for almost a week), we did have a few cooler days in the past few weeks. My internal clock is abuzz with massive autumnal cravings, so on those days I know I have to take advantage of the cooler temperatures to cook up some delicious fall fare. This is my absolute favorite time of year to cook!

As my internal clock made the shift from summer to autumn, I began searching through my favorite cookbooks looking for inspirational meals, that are on the cusp of the seasons. This Maple Glazed Chicken with Roasted Garlic and Lemon Puree, definitely fit the bill. Roasted chickens and maple always remind me of fall in New England, whereas the lemon adds a summery note. I also opted for a creamy Fennel Soup – fennel has a bright anise note, yet it is also a bulb, which reminds me of hearty autumn foods.

Both dishes were quite easy to make. I decided to forego the method for the chicken in the cookbook, and instead roast it up in my tagine. If you don’t have a tagine, you can certainly use a cast iron dutch oven, or heavy roasting pan. As a last resort, you could even use a baking dish. I took a short cut with the method because I didn’t have a lot of time to brine the bird, and do all the pan sauteeing and oven baking that recipe required. Plus the tagine has never failed me when it comes to roasting chickens. Although I will be making this dish again, and according to the recipe at some point, because the flavors were outstanding – sweet, tart and garlicky, all noticeable in their own right, yet completely perfect in unison. Plus the cooking methods in the original recipe, sounds really good, so I am sure it will be excellent!

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The fennel soup was also delicious. A simple combination of fennel, leeks and potatoes blended together to make a super creamy dish – without cream. I used some of the chicken stock I made a few weeks back as the base. It was really delicious. We enjoyed it for lunches for several days last week as well. With no AC I even had it several times cold, and it was really quite nice.

Read the rest of this entry »

Finest Foodies Friday – September 18, 2009

Just a quick announcement that this week’s Stuffed Nation Giveaway winner is Toni From Daily Bread Journal.

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If you have not read about the giveaway yet, please see this post!

It is a very important topic that food bloggers should be weighing in on! I am really hoping for some more entries over the next 2 months that we are doing this giveaway! For those of you who left comments on my post about the giveaway, I do hope that some of you decide to expand upon those comments and write a blog post about it! I would love to hear more of your ideas and thoughts, and I would love for more people to be eligible to win!

Now onto Finest Foodies Friday.

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IF YOU LIKE FOOD BLOGS, THIS IS THE PLACE TO BE EVERY FRIDAY!

As always here is what the FFF is all about. Finest Foodies Friday is a weekly Friday post featuring favorites from The Foodie Blogroll! We do this so we can share in the rich diversity of what The Foodie Blogroll has to offer by featuring some of our favorites and yours!

What is the Foodie Blogroll? It is the first and fastest growing free membership blogroll for food bloggers and has become a wonderful community to share ideas about all things food related. With a membership of over 5,000 food blogs, I am sure you can find much inspiration and new friends! :)

The only requirement to be featured here on FFF is to be a member of The Foodie Blogroll and be displaying The Foodie Blogroll widget on your blog. If you are not yet a member, but you have a food blog and would like to join us, please click here!

If you have a favorite foodblog on The Foodie Blogroll, that you would like to be featured here on FFF, please join us over on The Leftover Queen/Foodie Blogroll Forum, and post your favorite Foodie Blogroll foodblogs here.

Just Making Noise

Mare’s blog is one of my new favorites. We both share a passion for cooking nourishing meals for our families and like me she is often referring to the Nourishing Traditions cookbook. Mare has been cooking this way for her family longer than I have, and she has been very helpful with answering some questions for me recently. She lives with her husband Jon and their two beautiful daughters in Costa Rica. She says “My interest began innocently with High Fructose Corn Syrup and Hydrogenated Oils, then it snowballed into an avalanche of many other things. Like many mothers, I desired the best for my growing babies and that started the hard, long process of re-learning what a nourishing, healthy lifestyle really looks like. I was very “healthy” according to the American standards, but I had to re-define what the term “healthy” really meant.” I  and many of you, dear readers, I am sure,  can relate to this sentiment. For delicious and healthy treats, please check out Mare’s blog.

Going With My Gut

This blog is written by Wen. She and her partner Babs on on a year long sabbatical and honeymoon seeing and eating the world. They are learning everything they can about seasonal, traditional and organic eating and agriculture along the way. They are doing this by volunteering on organic farms, signing up for cooking classes, and harassing their relatives and relatives of our friends to impart their knowledge of traditional foods! Left to her own devices Wen can be found pointing her camera too close to her food, dawdling at farmers markets, and terrorizing crustaceans everywhere. Go join them on their journey!

Healthy Tasty Chow

This blog is written by Ann, who had to change the way she cooked to accommodate her husbands various food allergies. Along with that, she has a major sweet tooth and loves to bake. But what she enjoys most is experimenting with baking and trying to make healthier versions (than the original) of her favorite treats! She is of Italian and German decent, but she says she has always been loyal to the Italian side, because of the food! When it comes to Italian foods, she makes no exceptions – she loves it all! I am really looking forward to trying out her Baked Hot Wing Sauce Garbanzo Beans!

Nom!Nom!Nom! Blog

This blog is written by Kris who is a “vegan baking fool” living in Portland, Oregon. Like many food bloggers she grew up in the kitchen. Her foodie role models were her great-grandmother and her aunt. Her family life revolved around someone puttering in the kitchen while everyone else sat around chatting, laughing and sampling the cook’s inventions. That is why creating “mind-blowing” vegan food has been so important to her! She even has her own cookbook, 100 Best Vegan Baking Recipes! So go check it out!

Look Who’s Cooking Too

The author says that she is an Open Book, and her food blog is a way for her to keep record of her trials and tribulations in the kitchen. A former kitchen “disaster” she shares on her blog the recipes that turned out alright! She always comes back to her blog to remind her that she is a decent cook, when things don’t turn out so well. In my opinion, it looks like she is having very few of those days! One of those classic examples of how playing in the kitchen can really expand your kitchen skills, and allow you to have fun while doing it!

That’s it for this week! I hope you enjoyed this week’s FFF. Remember, if you would like to see a blog featured here, who is part of the FBR please visit the forum and nominate them.

I NEED NOMINATIONS!!!!!! I know we all have our favorite blogs that we read everyday, and I would love to know about them. We have a very diverse food community, and I would love to see more of the blogs you love featured. We also have a lot of humanitarians out in the Foodie Blogosphere. If you think there is a food blogger out there that deserves a little recognition for their culinary skills, or what they are doing to help the world through the lens of food, please tell us about them!!! Please post your favorite Foodie Blogroll foodblogs here.

Also we all love to know how people came to find our blogs, so please visit all of our featured bloggers today and don’t forget to tell them that you found them via Finest Foodies Friday! They would love to have your feedback.

Decadent Chocolate Cake and Goat Milk Ice Cream

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How good does that sound? Unfortunately I did not serve these items together, but I wish I had! They would have been perfect together. I have been meaning to post the cake recipe for over a month now. I made it for my cousin Michelle’s birthday. She is a well known chocoholic, and so I knew I wanted to make a super chocolate birthday cake for her to celebrate! Sweets for the sweet!

The recipe was based on one from Peanut Butter and Julie’s Blog (thanks Julie!).

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The recipe calls for melting chocolate in hot strong coffee! What a revelation! This was a perfect way to really up the ante and flavor profile of the cake. I used nothing below 75% cacao chocolate and I substituted extra virgin coconut oil and blood orange salt to add to the underlying flavor as well . I made a 9-inch round cake and layered the cake with leftover cream cheese icing that I had frozen when I made too much for the wedding cake and then topped it with crushed hazelnuts. It was totally a success! I am not much of a chocolate lover, but I really loved this cake. I reduced the amount of sugar from 3 CUPS to 3/4′s of a cup – resulting in a deep chocolate flavor without an overly sweet taste.

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As for the ice cream, I mentioned in my last post that I have switched over almost exclusively to goats milk. My friend Judy at No Fear Entertaining told me a long time ago that she had made an awesome chocolate pudding using goats milk, so it inspired me to try goats milk in my desserts. Normally when making ice cream, I don’t put eggs in the base as a shortcut and time saver. But this time I decided I really wanted a creamy custard, so I used both goats milk and cream, as well as eggs. I added a bit of crushed cardamom pods while the vanilla bean was steeping in the milk/cream. It added a really rice flavor and I think enhanced the vanilla flavor of the ice cream. The consistency was good, but it was very rich. I think next time, I will skip the cream and just go with the eggs and goats milk.

Recipes below the cut…

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Make Your Own Dairy Products– Raw Goat Fromage Blanc and Organic Yogurt

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I know I talk a lot on this blog about eating locally, supporting your farmers market and area farms, and reading food labels. I have also started to become more interested in producing much of my own food. I am very much about taking personal responsibility for my diet, health and well-being, and that is what has led me to this point. I have found that living in Florida, if you want to be in control of what you put in your body, you have to be very proactive about it. When I lived in New England it was much easier, I could just shop at Whole Foods (when I could afford it) or Trader Joe’s (which was always affordable) and local farmstands, and I was pretty much guaranteed finding good, quality, and local foods easily and for a reasonable cost. Just look at the labels on many of your organic items, and those that are not from CA are most likely from a New England state. In Florida, where there doesn’t seem to be as much focus on local foods (besides it being a buzzword) it has challenged me to really take control of the situation myself. Which in itself is a good thing.

By the way, if this is a topic you care about, you should really join myself and other food bloggers in discussing the problem of obesity, in our Stuffed: An Insider’s Look at Who’s (Really) Making America Fat, Giveaway that is going on through the month of October. You could win a copy of the book!

Last year, I started with making my own ice cream and bread – foods that are pretty much staples in this house. I have always made my own sauces and really never used much in the way of pre-packaged meals or heavily processed foods. But in this day and age, that in and of itself really doesn’t prevent you from ingesting crap like corn syrup, MSG, colored dyes and a myriad of other chemicals, like artificial sweeteners, that are in more foods than you can imagine, if you don’t take the time to read those labels and educate yourself about what is in pre-packaged foods.

To that end, I decided instead of wasting hours at the supermarket reading labels, I would start making more stuff on my own and I would start with things that we eat a lot of. For me, dairy was one of the first things that I switched over to purchasing exclusively organic. Once I started eating organic eggs and drinking organic milk, I found that chronic stomach aches I had been experiencing went away. So when I decided I wanted to start making some more of my own foods, I decided to start with dairy. I have always been a cheese lover. Besides Wisconsin, which is known for cheese, a serious contender to the title of cheese state, would have to be Vermont, the land of Cabot, and tons of local artisanal cheese producers. I have always had a thing for dairy, and I love working with dairy products. So making cultured dairy products seemed like a good place to start.

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Recently I purchased a Yogotherm from The New England Cheesemaking Company as well as the book Home Cheese Making.

I also purchased several different cultures for dairy products that we consume often – yogurt and kefir, as well as things I wanted to try my hand at – fromage blanc, buttermilk and creme fraiche. All of these items can be made in the Yogotherm.

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So last week, now that things have settled down after our summer of visitors, I decided to make fromage blanc and yogurt. I was able to get a half gallon of raw goats milk from the farmers market that I used to make the cheese. It was a very simple procedure. Heat the milk to 86F, add the culture, stir to mix and then let cool to a72F and then transfer to the Yogotherm. Twelve hours later, transfer to a cheesecloth and let drip for another 6-12 hours. The cheese turned out very good. It is a bit dry, I think I might have squeezed too much liquid from it, so we have been using it as a crumbling cheese on to of eggs, pasta and salads. It does have a wonderful goat milk flavor and I would certainly make it again and probably monitor the liquid better.

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Having that success under my belt, I decided to try my hand at yogurt. This was even easier. Use any kind of organic milk ( I used 2% Stonyfield) and ¼ cup of organic dry milk powder. Mix the two together and heat it to 180F. Let cool to 116F and add the yogurt starter. Place in Yogotherm for at least 6 hours, or until the consistency of thick cream.

This yogurt is really THE BEST I have ever tasted. It is not super sour like many plain yogurts, but it still has that quintessential tangy yogurt taste, yet there is a bit of sweetness. I am really enjoying it in the morning or as a snack with pumpkin butter and peanut butter mixed in and seeds with dried fruit on top. It has also been wonderful to cook with. I think next time I make it, I may try making it with goats milk. I have almost exclusively switched over to drinking goats milk. This is in preparation for making room for goats in my life…a pretty major lifestyle change, I will be talking about in a few months in more detail :)