Three cooking adventures came out of this weekend:
- My first attempt at making yogurt! I’ve been planning to do this for a while, and finally got to it since we had an abundance of milk. It’s surprisingly easy. I used my favorite farmer’s market yogurt as a starter. I love foods that live forever: yogurt is like sourdough in that, theoretically, you could keep making yogurt from the same initial cultures, using a few tablespoons from each batch to start the next, and could keep going forever and ever. In practice, you’d eventually have a batch go bad, and then the chain is broken. And the yogurt wouldn’t necessarily be the same each time; a different kind of milk, slightly different temperatures, and so forth would affect the end result. But you’d have a dynasty of helpful little bacteria, a yogurt kingdom of sorts. I like that.
My yogurt came out tangy and good. It was a bit watery, and separated while it set, so I poured off some of the liquid and when I stirred up the rest, it had about the right consistency. It’s not as smooth as store yogurt, but neither was the parent batch.
So, when I bring my homemade yogurt to work to eat for breakfast with the granola I made last week, does that make me the biggest hippie ever?
- Dinner was meant to be bread, cheese, and something to round it out. But the rounding-out turned out to steal the show. I invented a new sauce: combine mustard, yogurt, and a little salt and pepper. That’s it. It sounds weird, and I was worried as I made it that it would be gross, but it was actually quite tasty. The mustard I used had a hint of maple to it (it’s part of my last haul from Stonewall Kitchen, last time I was in New England), so that contributed to the good flavor, but I think any good mustard (or even not-so-good) would work fine. I served it over seitan. The only trick is not to heat the sauce too much, or the yogurt will separate out.
- Finally, dessert. I was good this time, and used the strawberries while they were still at their peak. Strawberry cobbler, following my parents’ recipe. Yum!