Wednesday, August 10, 2011

staycation update










Our "staycation" is drawing to a close. We have had fun, but it will also be nice to get back to a more regular schedule and get everything ready for back to school. I'm all about having a schedule, so in some ways this is a nice time of year for me.

We have been up to . . .
:: visiting the SB art museum. They had a little "scavenger hunt" for the boys to do, which held their attention a bit longer
:: after the art museum we played at "Kid's World"
:: playing with playdough
:: playing with ice blocks
:: drawing with sidewalk chalk
:: watching Chugginton DVDs and "The Parent Trap" (Linsay Lohan version)
:: making bead bracelets
:: making yogurt

Some notes about the yogurt. We had good success using a half gallon of whole organic milk (pasturized, but not "ultra" pasturized) + 4 T. of nonfat dried milk (to thicken it) + a small tub of plain greek yogurt. We heated the milk and dried milk to 180, cooled it to 110, added the yogurt, then transferred to jars and put on the lids. I incubated them on a heating pad and wrapped in blankets. I set the heating pad on medium-high, but the jars seemed so hot in the morning, so next time I'll try the medium setting.

The yogurt is great with fruit and honey. But now I have to figure out a way to use all of it before I go on 30 Day Vegan on Monday! Not the best timing on my part . . .

**Thanks so much for all your kind comments on my previous post. I hear ya' on most of that. By the way, I'm replying more in the comments now. It seems to be the best way to reply, so check back there if you have asked a question.


Jars of Giggles said...

I just made some yogurt last week and we have burned through most of it. When I make smoothies in the am I pull a little out mix it with the yogurt then put it in popsicle dealios the kids Love Them! I do to :)

The Wool Fairy said...

I am so into the homemade yogurt, I can barely keep up with the demand. I use 2% milk in mine and if I have it on hand I add some skim milk powder. To thicken it up a bit, I also strain it over cheese cloth. I use the whey for baking instead of milk or buttermilk. My husband makes pancakes every Sunday so we ususally use the whey up each week. I started using it as a dip for the kids for their veggies and it is now "sour cream" in our house for mexican foods...etc. I'm sure you won't have a problem finding ways to eat it all by Monday! I recommend maple syrup (:

Anonymous said...

we use yogurt in baking...muffins, pancakes, etc. We also mix in citrus rind & little bit of juice and serve over salmon....just some ideas for quick fast consumption!! Would hate for you not to enjoy your hard work!!

Kelly said...

looks like you guys are having a blast. i agree on the routines - so nice for all the family i think :)