For some reason, I decided it would be a good idea to participate in a 24 Hour Make-Along just one week before our wedding. Don’t ask me why. Shane had a bunch of projects on his slate as well, so today turned into a full day of puttering, baking, bottling, moped-ing, and knitting. I didn’t finish everything I intended to do – but I did make a few damned good treats!
First, I took on yogurt. Why would I make yogurt when it’s comparably in/expensive to buy in the store? Because Olivia makes it look so damned easy! And also because I like the idea of making my own dairy products – I’ve made cheese in a couple of forms, so yogurt seemed like a good next step. The process started with some science up in the kitchen:
The milk took FOREVER to get to the appropriate temperature, but eventually it hit the mark and was ladled into Ball jars and tucked first into an ice water bath, then into the Crock pot-cum-incubation chamber, where it hung out for the rest of the day. It’s not the best yogurt I’ve ever had, but it definitely is yogurt, and I’m looking forward to eating it with preserves or peaches that I canned last summer.
THEN – actually simultaneously – I made crackers. My friends and I had these really delicious house-made curry crackers with a warm goat cheese dip at Schlafly Bottleworks last weekend, and I’m determined to crack the recipe. I figured it best to start with a regular cracker, however, so I tried this recipe from a basic baking cookbook given to me a couple of years ago by my aunt. This was seriously so easy, even though it did require buying a giant tub of vegetable shortening. (Apparently the stuff only comes in giant tubs? Or so it appeared.) The cracker dough is pulsed together in the food processor, then rests in a big lump for an hour before getting rolled out thin and baked for about 12 minutes. My crackers went into the oven looking like this:
And came out looking like crackers:
Real crackers! Like from a box! Now all I have to do is figure out the right seasoning for the curry crackers – oh, and avoid eating every cracker in the house.
Finally, I took on pita bread again, this time using a recipe from Smitten Kitchen. Right now it’s hanging out in the fridge, waiting to be baked tomorrow morning for A Very Smitten Kitchen Breakfast. Fingers crossed for a good result!
Seeded Crackers from Williams Sonoma Essentials of Baking
Yogurt from The Kitchen of Olivia
Pita Bread from Smitten Kitchen