Breastmilk Yogurt

A couple months back  had gotten it into my head that I was going to make breastmilk yogurt for ERP.  I saw it as the perfect "first food"; and a way to let him start playing with foods before he met the milestones for eating "solids".

Now ERP has no issues with eating - he will gladly eat and swallow things he shouldn't - paper being one of the big ones.  But sitting on his own - he's getting there, and he won't be 6 months for another couple of weeks.

So - breastmilk yogurt - the perfect introduction to food.

I was able to find many articles online about breastmilk yogurt and this convinced me I was not crazy.  One article in particular on The Hippie Inside struck me, and made me realize how easy it would be.  I had some milk in the fridge that was on the hairy edge of needing to be frozen or tossed so I decided no time like the present and on Thursday night (our wedding anniversary none the less) I embarked on Project Breastmilk Yogurt.

It started out really easy.  Breastmilk in a saucepan with a candy thermometer.  Heat to 185F and cool to 112F.  Transfer to a WARMED GLASS pan with a lid.  Add thickening agent (I used gelatin - flavorless, sugarless and fake surgarless) and yogurt starter (I used a dollop of cows milk yogurt), put the lid on and put the pan into a cooler.  Fill the cooler with WARM water and cover with a WARMED towel.  After 4.5 hours, drain the water and refill and let set over night.  This was my first road block, when I refilled the water I accidently got some into the yogurt pan.  The next day you put it in the fridge.  This was road block #2, when I got up the yogurt was very watery.  So I added more gelatin.  When I got home the yogurt was more like breastmilk jello.

So three lessons - next time I make it - make in mason jars or recycled glass jars.  Something with a locking lid.  And instead of gelatin for the thicken I will use tapioca starch.  And if using gelatin as a thickener you need to wait till it's been refrigerated for it to set.

But no worry.  I was able to easily scope it out and mash it with a fork and some fresh breastmilk and ta-da - sorta-kinda breastmilk yogurt.

Either way he loved it, and insisted on feeding himself.

Hot Chocolate & Peppermint Mocha Lattes

Yesterday I made up a batch of homemade hot chocolate.  It has been far too long since I have made this from scratch.  Considering how easy it is, I really should do it more often.  This recipe is not for making hot chocolate mix, but rather for making it ready to drink.

Hot Chocolate

1 tbsp cocoa (baking, non sweetened)
2 tbsp powdered sugar
2 tbsp water

Combine above in pot over medium heat and whisk until smooth.

Add 1 cup milk (I use 1%) and 1 tsp vanilla extract and heat until desired temp.  Do not leave finished product on the burner as it will scald the bottom of the pan and make a nasty mess.



So after drinking this yummy-ness yesterday I started thinking about peppermint mocha lattes.  Oh how I love a good peppermint mocha latte.  In my opinion Starbucks is way better than the McD's one;  but it is twice the price.  Not to mention the weather had turned to snow and freezing rain and the brakes in the car need work.... so I decided to figure out how to make them at home.  All of the recipes I came across called for peppermint syrup (which I don't have) and espresso which I don't have (since college confiscated my fancy coffee maker my junior year), so I improvised.


Peppermint Mocha Latte

Make above Hot Chocolate recipe and add to it 1/4 tsp peppermint extract.  This stuff is strong and a little goes a long way.  You can always add more if you like, but use sparingly.  Then make some really strong coffee.  Husband and I think this is a great way to use up the "bold" k-cups we get in the variety pack that we don't normally like.

The nice thing about making this at home is you can make it your own.  For me a half coffee and half coco mixture worked well.  Husband preferred his 1/3 coffee to 2/3 coco mixture, with 2 tsp sugar added.

 
Oh... and I am a big fan of whip cream.  Yum!!

Enjoy!!

So Easy

About a month ago I was at a Tupperware party and the consultant was showing off the shaker.

I own two of these.  They are (were) my least used piece of Tupperware.  I had bought them with the intent to use them to make pudding, but they just weren't big enough for that.  So under the pantry they sat, and sat some more.

But then that evening the consultant suggested making salad dressing in them.  I had never thought of this before.

Nor had I ever made salad dressing before.  But it was on my "to do some day list".

Fast forward a week or so and Husband and I are making dinner and he realizes he doesn't have any Italian salad dressing.  For most people this wouldn't be a big deal, but Husband eats two types of salad dressing - Italian and Cream Italian.

So I seize the moment and decide to break out the shaker and my computer - to look up a recipe silly - and proceed to whip up my first batch of Italian salad dressing.  Husband and I play with the recipe until we get it just as we like it.  Yum.  And incredibly easy.  So easy I am almost ashamed it took me so long to make this.

Tonight we expanded our culinary skills and whipped up the Creamy Italian dressing; again playing with it to make it our own.  And again it was super easy.  Why have I been spending money on salad dressing all these years?  Seriously, these are no brainer things to make.

Creamy Italian by Us

1/2 cup mayo
3 tablespoons cider vinegar
3 tablespoons milk
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
and a really big grind of pepper

Shake and enjoy.