Grocery store yogurt is sold by weight; 32 oz and 64 oz tubs. Yogurt recipes are usually given by volume; 1 quart (4 cups or 32 fl oz). So in order to decide if it's worth it to make my own yogurt I need to translate and get everything in the same units. According to All Recipes, 1 cup of yogurt weighs 8.6 oz. So a 32 oz tub contains about 3.75 ( Read more... )

I haven't been doing a lot of the cooking lately, but I did a couple of frivolous things today.

First I made yogurt. After scouring the internet I found the simplest method possible. Heat 4 cups of milk to 180F, drop it back down to just below 120F and stir in 2 Tbsp of yogurt. Pop that in a clean quart canning jar and put it in a small cooler with ( Read more... )

I've been buying my eggs from a vendor at the Farmer's Market for over a year now. We're very happy with the quality of the eggs and knowing that the chickens are treated well. But sometimes you just can't get to the farmer's market for eggs. That's where this article comes in.

What does the label on the egg carton mean?

It turns out that the ( Read more... )

Summer is coming to an end. Our tomatoes and tomatillos are going berserk. So last night I canned the first 3 quarts of our tomatoes. There are another 2 quarts of tomato juice & bits; those will wait until I have pint jars. Putting Food By says not to can quarts of juice.

I also bought pickling cucumbers last week. I must remember to make pickles ( Read more... )

I've just signed up for the Wisconsin Eat Local Challenge. The goal is to spend 10% of your grocery budget for 10 days on local foods. It should be pretty easy. As it is I get all my vegetables from the CSA or farmer's market and my dairy and eggs are locally sourced. That means that my trucked in food is starches (rice, tortillas, flour and pasta ( Read more... )