December 2024 – On the Shorter side

Yogurt in Instant Pot

1 gallon milk*
▢1/4 cup yogurt with active cultures (or yogurt starter)*

Cook Mode

Instructions

Before starting, clean your 6 or 8 Quart Instant Pot really well with soap and water, or sterilize it by adding 2 cups of cold water, closing the lid and sealing the vent, and setting it to high pressure for 3 minutes, with a natural release.
Heat milk to 180-200 degrees. Add milk to the instant pot and place the lid on it (it doesn’t matter if the vent is sealed or not). Press the “yogurt” button and then press “adjust” until the screen says “BOIL”.
When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F.
Allow milk to cool to down to 110°F -115°F degrees F. This will take 1-2 hours if left alone, or speed up the process by placing the pot into a bowl of ice water for about 10-15 minutes. Check often with a thermometer. Spoon off any milk skin that has formed on top.
Add Yogurt Starter. Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.
Set Yogurt Timer: Place the inner pot back in the instant pot and secure the lid (again, it doesn’t matter if the vent is sealed or not). Press the “Yogurt” button and adjust until it reads 8:00 to 12:00 hours (less time for looser, milder yogurt and more time for thicker, tangier yogurt).
When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only slightly, like jello. (After refrigerating for a few hours it will set up even more.)
Refrigerate. Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.
Store in containers in the fridge and enjoy within 10 days.

Instant Pot Yogurt

https://tastesbetterfromscratch.com/instant-pot-yogurt/

Jicama Mango Slaw

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ medium red onion, thinly sliced

Dressing:

½ cup chopped cilantro leaves
¼ cup honey
2 medium limes, juiced
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Mix all together.

https://www.allrecipes.com/recipe/233495/jicama-mango-salad-with-cilantro-and-lime

Whiskey Apple Butter

4 pounds apples (about 12 to 16 medium)

2 cups water

4 cups sugar

2 teaspoons cinnamon

¼ teaspoon cloves

¼ cup bottled lemon juice (my Ball Book didn’t include this)

I added 1/2 cup to 1 cup of whiskey when I added the sugar and other ingredients.

DIRECTIONS

FIRST, LET’S PREP!

Core and peel apples, if desired. Cut apples into quarters.

NEXT, TIME TO COOK!

Combine apples and water in a large saucepan. Cook apples at a simmer until soft. Purée mixture using an electric food strainer or food mill. Measure 2 quarts of apple pulp; return apple pulp to saucepan. Add sugar, bottled lemon juice, and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. If mixture becomes too thick, add a small amount of water or apple juice for desired consistency. Remove from heat.

DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET’S CAN IT!

Ladle hot apple butter into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Pork Bulgogi

1 lb pork tenderloin or pork shoulder, thinly sliced
1/3 cup coconut aminos ( I used soy sauce)
1/2 tsp sea salt or more to taste
1 tbsp sesame oil omit of AIP
2 tsp Korean chili flakes gochugaru (optional – omit for AIP) *See notes for spicy version
Spicy version – add 1 tbsp of gochugaru (Korean red pepper flakes), along with 2½ tbsp of gochujang (Korean red pepper paste) in the marinade (mild is very mild, spicy was good level according to boys
3 cloves garlic
1 inch fresh ginger
1/4 apple cored and chopped – or use half, if you like sweeter
1 medium onion sliced
I added a few TB of brown sugar to make it a little sweeter

Place thinly sliced pork in a resealable bag or glass container.
Add coconut aminos, salt, sesame oil, chili flakes, garlic, ginger, and apple in a blender and blend until smooth.
Pour over the pork, toss together, and cover. Marinate for 30 minutes at room temperature, or longer in the fridge.
Drain the pork, saving the marinade (there wasn’t any).
Add 1 tbsp oil to a large skillet over medium high heat, until sizzling hot. Working in batches, add meat to the pan in single layer for 2 minutes per side. Add more oil to the pan as you work the next batch, if needed. Set aside the meat in a bowl.
Add another tbsp of oil, then add onion, carrot, and zucchini. Stir cooking for about 3-5 minutes until the veggies are crunchy tender. (I forgot about this).
Add the meat back into the pan, then pour in the marinade. Cook stirring for 1 minute until until the meat is heated though and the marinade is bubbling. Add more salt if needed.
Serve warm with rice or cauliflower rice, topped with green onions and sesame seeds.

sourdough focaccia bread

200 g active sourdough starter (3/4 cup)
500 g bread flour (preffered) or ap flour (3 cups + 2tbsp)
340 g water, room temperature (1 cup)
8 g kosher salt
20 g water, room temperature (for folding)
65 g olive oil (1/2 cup)
2 tsp sea salt flakes

Instructions

Day 1

Mix your starter in 340g of room temperature water until it is dissolved. Then add flour and mix until everything is just combined. It’s ok if it looks scragly!
Cover and let rest at room temperature for an hour.
Add the 20g water and salt on top of the dough. Poke it in deep with your fingers and then slap in together in the bowl until just combined. The dough will be smoother by this step.
Dump the dough onto a clean surface. We will do the slap & fold: lift up the middle with both hands, fingers underneath, and thumbs hovering over the top. The ends will droop as you rise. You will slap the dough down so that it folds over itself. Imagine one of the ends touching the table first and then following the flow so that the middle that you are holding, folds on top. As you rise to flip again, you are going to grab the middle from the part that folded over. Keep doing this for 10 minutes it will help develope gluten and make it less sticky.
Find a nice huge sized container or even a large mixing bowl that is well greased. Dump your dough, cover well, and place in the fridge for 48 to 72 hours.

Day 2

Chill & Relax
Get your toppings together!

Day 3

Carefully, without gassing the bubbles, transfer your dough to a well-oiled baking sheet. Gently maneuver it with your hands to fit the baking sheet how you’d like. Cover with another baking sheet and place in a warm area to rise for three hours.
Preheat oven to 425° f. Drizzle the dough with olive oil and with oiled fingers dock the dough gently.
Decorate with your favorite toppings – pesto, apple and jalapeno is my favorite! When ready, bake for 30 minutes.
At 30 minutes, check the color of the focaccia, rotate, and leave in longer in the oven if you’d like a darker color.
Once cool enough to touch, remove from tray and place on a wire rack.
Hack – use scissors to cut off the focaccia to serve!

From:

72 Hour – Bubbly Sourdough Focaccia Bread