Homemade Yogurt

So far I've only tried this with fresh goat milk, but I assume it will work with grocery store milk as well.

Heat milk slowly to almost boiling (at least 180 degrees F) to kill any native bacteria that could compete with your starter. This also changes the structure of the milk proteins to create thicker yogurt. You could omit this step if you are using raw milk, but your yogurt will be runny and may not be true to your starter culture.

Pour milk into clean quart jar(s). Cool heated milk to 110-15 degrees, thin about 1 tablespoon of starter yogurt with cooled milk then stir the thinned yogurt into the cooled milk.

Place jar(s) in a 110-115 water bath and let it ferment for about 4 hours. Cooler, longer fermentation creates a thinner yogurt that will be more tangy flavor and is more easily digested.

Cabbage Wraps

This was derived from Joni's interpretation of a wrap from World Wraps in their early (and tastier) days.

1 block firm tofu
peanut or other light oil

1/2 medium red cabbage
cumin seeds
black pepper
mirin (or rice wine vinegar)
tamari (or soy sauce)
juice & zest of 1 lemon
handful of golden rasins

1 jalapeno, seeded & minced

3 cloves garlic, minced

chopped cilantro leaves

We use our trusty cast-iron pan for this but do not let this dish sit long after cooking.

Cube tofu into  about 0.5 inch dice and fry in oil until lightly browned, then remove from pan.
Slice cabbage into thin strips and saute in pan with spices & raisins.
When cabbage is almost softened to your taste, add garlic & jalapenos with crispy tofu and cook a few more minutes. Adjust seasonings.

Garnish with cilantro leaves. Serve in flour tortillas with pico de gallo.

Homemade Goat's Milk Yogurt

Heat 1 qt fresh goat milk to almost boiling (about 200 degrees F)

Put 1Tbs to 1/2 cup store bought yogurt in a bowl to warm up.

Heat a container of water to over 115 degrees F to use as an insulating bath for jar.

Pour hot milk into clean quart jar and allow to cool to 115 degrees F.

Stir yogurt into warm milk.

Place jar in 115 degree water bath - and place in a warm place. Check water occasionally to keep warm.

Yogurt should be done in 10 hrs. Refrigerate.