crock pot yogurt!

If you're a fan of the crock pot, here's a recipe for you from Nourishing Days http://www.nourishingdays.com/2009/02/make-yogurt-in-your-crock-pot/ . I made this yesterday and aside from having to add the nonfat dry milk powder to thicken it as I'd seen some people suggest for this method, I had pretty good success with it. I think the milk powder would be entirely unnecessary (and not only do I hate the idea, but I can feel a little grittiness to the yogurt using the powder) if it weren't for my crock pot not reaching the proper temperature after the 2-1/2 hours, causing me to have to open the lid several times to check the temp., several times dripping the condensation back into the pot. Next time I'll try doing it on high, lid off, while regularly monitoring the temp. then follow the other directions and see how that goes.

As with the stove top method, be certain to sterilize your crock, containers and all utensils before making yogurt. 

Do follow up and tell me the outcome if you try this or the stove top yogurt method here: http://figpudding.blogspot.com/2010/08/yogurt.html, I'd love to hear about it!

 XO, Debbie

Crock pot onion jam

I was inspired to try my onion jam in the crock pot after seeing the idea in a cookbook recently. While there
are a few steps so it isn't a crock pot recipe I can leave alone all day, I like that unlike doing this in a saucepan I can walk away and not worry about burning anything, plus it leaves me room on my stovetop for other things.

Crock Pot Onion Jam Recipe:

Equipment: crock pot, large canning pot and rack or large stock pot with pasta insert, canning jars (sterilized), jar lifter, canning funnel (sterilized)


Ingredients:

• 2 pounds large chopped sweet onions, such as Walla Walla
• one cup good balsamic vinegar
• one cup brown sugar
• 1 tbsp. sea salt
• 1 Tbsp. butter

 Directions:

• Set crockpot on high setting, put in onions, butter and salt and let cook down until carmelized.
• Add balsamic and sugar, let cook down until reduced by half.
• Reduce heat to low and continue to simmer an hour or two.
• Check for gelling by running a spoon along the bottom of mixture. If it leaves a trail that stays a few moments, it's gelled.
• Bring canning pot/stock pot of water to a boil and sterilize your jars.
• Funnel ingredients into jars leaving 1/2 in. head room, wipe rims with paper towel and screw lids on
• Place jars on rack/pasta insert in canning pot/stock pot and boil 15 minutes.
• Remove and leave undisturbed.

XO, Debbie