Using a square cake pan for round cake pan recipe

If you have a recipe for a round cake and want to bake it in a square tin, use a square tin which is 2.5 cm (1 in) smaller than the round tin size.

For example, the recipe for a 23 cm (9 in) round cake could also be used to make a 20 cm (8 in) square cake. Halving the quantities given for the 23 cm (9 in) round recipe will make a 12.5 cm (5 in) square cake or doubling the quantities will be sufficient for a 28 cm (11 in) square cake

No-Bake Key Lime Soufflé

Key lime is always a southern favorite flavor and this Cool citrus dessert soufflé is will also be much appreciated by your family.  

Ingredients                                 metrics:

  • 1 envelope of unflavored gelatin                  1 envelope of unflavored gelatin
  • ¼ cup water                                                60 ml water
  • 3 eggs                                                          3 eggs
  • ¾ cup sugar                                                170 gr sugar
  • 1 cup heavy whipping cream                        235 ml whipping cream
  • 1 thumb-size lime peel                                 1 thumb-size lime peel
  • 1/3 cup key lime juice (from 7 limes)           80 ml key lime juice
  • 1-2 drops light green food color                   1-2 drops light green food color

Directions

  • Add gelatin and water in a small saucepan over medium heat, bring to a slight boil. Stir and eye it to make sure the is no lumps. When the liquid turns clear, turn off heat, add lemon peel, and set aside to let it cool.
  • Combine eggs and sugar in a mixing bowl, mix it with a hand mixer until thick, light and the color become pale. Set aside
  • Whisk heavy whipping cream until soft peaks, set aside.
  • Add lemon juice to the cooled gelatin mixture, stir until everything is well-blended, then add to egg mixture through a strainer to catch seeds and peels. Mix with a hand mixer just until everything is well-combined.
  • Fold in whipped cream and 1-2 drops of food color, fold with a spatula until there are no white and green streaks. Put it in the fridge until the mixture is half-set.
  • Meanwhile, prepare the foil collar:
  • -Measure 2 pieces of foil, each long enough to encircle the ramekin. And fold it twice so it is 2 inches higher than the rim of the dish. Secure it tight with tape. Set aside.
  • Add mixture to prepared ramekins, allow to chill for at least 2 hours. Garnish with lime slices or fruit of your choice.

Servings

  • Serve 2 (4” ramekin)

Tips/notes:

  • It is best to eat the soufflé on the same day as you make it.
  • For this recipe, it is recommended to use pasteurized eggs
  • Food color is optional.

No-Bake Lemon Soufflé

Looking for something cool and lemony well here is a refreshing twist on the Souffléwhich please the palate.

Ingredients                            metrics:

  • 1 envelope of unflavored gelatin                  1 envelope of unflavored gelatin
  • ¼ cup water                                                60 ml of water
  • 3 eggs                                                          3 eggs
  • ¾ cup sugar                                                170 gr sugar
  • 1 cup heavy whipping cream                        235 ml whipping cream
  • 2 thumb-size lemon peel                               2 thumb size lemon peel
  • ½ cup lemon juice (from 2-3 lemons)           118 ml lemon juice

Directions

  • Add gelatin and water in a small saucepan over medium heat, bring to a slight boil. Stir and eye it to make sure the is no lumps. When the liquid turns clear, turn off the heat, add lemon peel, and set aside to let it cool.
  • Combine eggs and sugar in a mixing bowl, mix it with a hand mixer until thick, light and the color become pale. Set aside
  • Whisk heavy whipping cream until soft peaks, set aside.
  • Add lemon juice to the cooled gelatin mixture, stir until everything is well-blended, then add to egg mixture through a strainer to catch seeds and peels. Mix with a hand mixer just until everything is well-combined.
  • Fold in whipped cream, fold with a spatula until there are no white streaks. Put it in the fridge until the mixture is half-set.
  • Meanwhile, prepare the foil collar:
  • -Measure 2 pieces of foil, each long enough to encircle the ramekin. And fold it twice so it is 2 inches higher than the rim of the dish. Secure it tight with tape. Set aside.
  • Add mixture to prepared ramekins, allow to chill for at least 2 hours. Serve with confectioners’ sugar and berries.

Servings

  • Serve 2 (4” ramekin)

Tips/Notes:

  • It is best to eat the soufflé on the same day as you make it.
  • For this recipe, it is recommended to use pasteurized egg

YOGURT MAKING – How to Make Yogurt From Unpasteurized (Raw) Milk

Making yogurt with unpasteurized raw milk is pretty much the same as making it from pasteurized milk you might bite the store. However, there are a couple of very important points that need to be made in the interest of your own health and safety:

  • first, you need to be sure that you get your fresh raw milk from a reputable source that you trust.
  • Second, you need to be sure the milk comes from healthy animals that are not taking antibiotics are being treated for some form of disease or illness.
  • Lastly, unpasteurized raw milk must be brought to the boiling point and pasteurize before making yogurt from it otherwise any number of on healthy bacteria can be in that milk, including such nasty critters as E. coli.

I grew up on a home farm where my mother always kept small stable milk cows, and we always drink our milk raw. It certainly didn’t do anything to us except keep us healthy, but my mother and all of us were exceptionally careful about the milking process, collection, and the immediate refrigeration are fraught raw milk. If we were ever in doubt about the safety or quality of the milk or the and health of the animal came from that milk would have been thrown out without question. My mother had a big emphasis on “when in doubt throw it out” the rule which is still rule I live by today regarding all food.

So, here is a quick outline of the process for making yogurt from unpasteurized raw milk.

What You Need:

  • Milk – You can make yogurt from whole milk or skimmed (cream removed) milk fresh raw milk.
  • Starter culture – The options available for your starter culture include powdered starter culture, store-bought yogurt, or homemade yogurt from a previous batch.
  • Yogurt Incubator – The incubator is important for maintaining your milk and culture mix at about 110 F to 115 F for close to five to eight hours. Therefore, options available to you include a yogurt maker, thermos, or heat keeper jugs. You maintain the needed temperatures for the required amount of time, and you ensure equal distribution of heat throughout the incubator to prevent the occurrence of some hot and cool spots.
  • Other requirements – include heavy, large pots, candy thermometer (preferably one with a clip for attachment), large spoon or whisk, storage containers, cheesecloth, colander, ladle, both large and small bowls.

How to make yogurt from unpasteurized milk

1. Clean all your tools

Did you know that you actually need a bacterium known as Lactobacillus bulgaricus to make good yogurt? Keeping in mind all the microorganisms, including other bacteria, present all around us, it is always advisable to wash and even sterilize all your yogurt making equipment and surfaces to avoid introducing other unwanted bacteria. Some clean their tools with boiling water, but thorough handwashing is also enough.

2. Heat the milk

— Important —

Unpasteurized (raw) milk must be heated to near the to the boiling point, not boiled, to kill the bacteria.

—————————-

Additionally, heating the milk for some extra minutes helps in concentrating it so that your yogurt can be thicker.

3. Cool the milk back

After heating your milk to the boiling point, cool it back down to 110 F-115 F. Make use of your thermometer to track the temperatures. Also, keep stirring to ensure even cooling.

4. Add your starter culture

When using a powdered starter, it is okay to whisk it in according to the amount specified on the packaging. However, when using yogurt as a starter culture, it is advisable to first isolate a small amount of the milk and keep adding it to the starter culture and stir until all of it has been mixed. This is because adding cold yogurt directly to the milk will slow down the incubation by suddenly dropping the temperatures too much.

5. Incubate

Use your ladle to transfer the milk and culture mix to your incubator of choice. The main importance of incubation is to maintain your milk and culture mix at the stated temperature for 5 to 10 hours undisturbed. However, keep in mind that shorter incubation periods under cooler temperatures will produce sweeter, thinner yogurt while longer and hotter incubation periods will produce tarter and thicker yogurt.

6. Check if it is done

After the first 5 hours, it is okay to start checking hourly if your yogurt is done. When ready, your yogurt should start looking firm. Moreover, it will get more acidic with each passing hour.

7. Store your yogurt

Once your yogurt is done, it is okay to put it in the fridge. It will remain safe and usable for about two weeks. As always, the “when in doubt throw it out,” the rule applies.

Related References

YOGURT MAKING – Making Greek Yogurt At Home

If you’ve been wondering how to make Greek yogurt at home, this article is for you. In it, we dive into the steps to take to make rich, creamy, and delicious Greek yogurt for less than the price commercial alternatives. So, without further ado, let’s get right to it!!

Ingredients you’ll need for two servings:

  • 4 cups of milk
  • 1/4 plain yogurt with active culture or yogurt starter culture (according to package directions)

Active Preparation Time:

  • 40 minutes

Ready In:

  • 18 hours

How to make Greek Yogurt in 3 Easy Steps:

Step #1 – Heat the milk

  • Heat your milk in a non-stick pot over medium or medium-low heat.
  • Stir frequently, until the milk starts steaming, but before it starts bubbling.
  • Use a candy or instant-read thermometer to determine when it registers 180F.

Caution

  • Don’t leave the milk unattended as it is likely to boil over quickly, stick, or burn.

Optional

  • If working with pasteurized milk, this step is not strictly required but may impact the texture of your yogurt.  At a minimum, your yogurt should be brought to room temperature before starting the process.

Step #2 – Make yogurt

  • Get a clean 5-8-cup container that is heat-safe and pour the milk into it.
  • Leave it to stand for a while, stirring it frequently.
  • Once it has cooled to about 110 F – 115 F, it’s time to combine the yogurt with 1/2 cup milk in a small bowl or yogurt starter culture.
  • Then stir the mixture into the rest of the warm milk and cover the container.
  • Place in an incubator and leave to stand until mixture is thickened and tangy (8-12 hours).

Step #3 – Refrigerate and Filter

  • Line a strainer or funnel with either a coffee filter or two layers of cheesecloth. I use a clean square of an old white tee-shirt for this, and it works just fine.  This is what will allow the liquid to drain out of the yogurt while leaving the milk solids behind.
  • Fill the funnel or strainer with the yogurt.
  • Cover the top of the strainer with cellophane wrap. Make sure that you get a tight seal.
  •  Place the strainer over a large bowl with space between the bottom of your strainer and the bottom of the bowl to capture the liquid that is going to drip out.
  • Put the strainer with the bowl under it into your refrigerate.
  • Let yogurt set in the strainer for eight hours or more, longer if you want your Greek yogurt thicker. I usually check the catch bowl and empty a few times to keep too much liquid from accumulating. The longer your yogurt sits in your refrigerator, the thicker your Greek yogurt will be. But don’t leave your yogurt too long or you will have yogurt cheese with a text similar to cream cheese.
  • That’s it; now you can remove your Greek yogurt and store your Greek yogurt in a sealed container in the refrigerator.

Conclusion

These are the concise steps to follow to make Greek yogurt easily at home.

Related References

Air-Fried Carrots

Tonight, we had a couple for first time dishes, air fried carrots were a first for us, and they turned out very nicely indeed.

Air-Fried Carrots Ingredients

  • 1 lb. of fresh carrots
  • Spray Cooking Oil
  • 1 teaspoon Golden Curry Powder
  • 1/2 teaspoon White or black pepper

Air-Fried Carrots Directions

  • Pre-heat your air-fryer to 400 0F
  • If working with fresh carrots, wash thoroughly, trim off tops and tips
  • If desired, peel the carrots.  However, they will be more nutritious, and you will get more food value from them if you don’t peel the carrots.
  • If using larger carrots, slice them the carrots into even ¼ thick slices.  If using baby carrots, you may want to slice the larger baby carrots in half to achieve more even size.
  • Place your prepared carrots in a mixing bowl, spry carrots lightly with cooking oil and mix thoroughly until the carrots are lightly coated with cooking oil.
  • Add curry and pepper to mixing bowl and mix again until the season is evenly distributed.
  • Put Seasoned carrots into the preheated air-fryer basket and set the cooking temperature to 400 0F and cook time to 30 minutes.
  • Every five minutes stir carrots (I use tongs for this) and spray again with oil, if necessary.
  • At about 20 minutes, you will want to start checking the appearance and doneness of the carrots.
  • To test doneness, you can use a fork or toothpick, but honestly, I just sample one by eating it.  If the carrot is done, then you will be the first to sample the rewards of your efforts, and if the carrot is not done, a little raw carrot will not hurt you.
  • If the carrots are not done enough, put them back in for a few more minutes, usually, 5-minute increments, until they are the way you want the carrots.

Total Time:

  • 25 -30 minutes

Recipe – Apple Smoothie

Apples are readily available in the United States in your local grocery year-round, so, this is a nice easy to make a smoothie which can be a pleasant drink anytime. This is especially true in the fall and early winter when apples are plentiful. If you happen to be fortunate enough to have your own apple trees this is a nice way to use some of those fresh apples.

Servings

  • Makes 1 serving

Ingredients

  • 1 small apple, peeled (if desired), cored, chopped
  • 3 tablespoons vanilla or plain yogurt
  • ½ teaspoon honey
  • ¼ cup milk
  • 2-3 almonds, chopped (optional)
  • A pinch ground cinnamon, to garnish (optional)
  • Ice cubes (optional)

Method

  1. Put all the ingredients and add into a blender.
  2. Pulse blend until smooth.
  3. Pour into a glass.
  4. Garnish with cinnamon and serve.

Cook’s notes

  • The variety of Apple you choose to use will make a difference in how sweet or tart this smoothie is. If you like a sweeter smoothie Try an Apple like the Honey Crisp if you like your smoothie a little more on the tart side, then try a Granny Smith.
  • I recommend you wash the Apple thoroughly and use the Apple with the peal on, this makes the smoothie more nutritious, more colorful and prettier to look at.

Related References