Homemade Yogurt!

Does your family love yogurt as much as mine? Is it hard to keep stocked up on it? It is around here! Seems like we are always running out. So, in an effort to learn how to make more things from scratch and to help my family stay stocked up on their yummy yogurt, I decided to start making it here at home.

Items you will need:

• 1 Crockpot
• 1/2 C of a good yogurt. I use Mountain High because it contains five types of active live cultures.
• 2-quarts (64 oz/8C) pasteurized milk — I used powdered milk. So, I used 2 quarts of water, and 3C instant powdered milk. If you are using a non-instant powdered milk you will need, 1 1/2C powdered milk and 2 quarts water.
• If you want your yogurt thicker, add an additional 2 2/3C instant powdered milk or 1 1/3 C non-instant powdered milk.
• Blender or a hand blender if you are using powdered milk.

Once you get your milk poured in, leave the crockpot on "low" for 2 1/2 hours.

Unplug and let the crockpot sit for 3 1/2 hours.

You will wrap up the crockpot and let it sit for 6 1/2 - 8 1/2 hours. Until it is at the desired thickness. If you want it a bit thicker, you can strain it with a cheese cloth and it will make a more Greek style yogurt.

That's it. It is very easy and you are easily do it and walk away without having to worry about it. I'm curious to hear how it goes for you guys!

Canning Chicken!

Want to learn how to can meats? Well you have come to the right place! There are great advantages to canning your meat instead of freezing them. 1. You save on valuable freezer space. 2. If the powder goes out, your meat won't spoil! 3. It's already cooked, so dinner time prep is so fast!

My favorite things to can are chicken, turkey, and beef. They can be diced, sliced, or ground. This post is going to show you how to can cubed chicken. Please keep in mind, I followed the directions for my pressure canning book. PLEASE, PLEASE, PLEASE, follow the directions that came with your pressure canner!!! They are all different.

What you will need:

Raw chicken (slice it up anyway you want to)

Canning jars (I use pint sized jars for my meats) and lids

Canning bubble remover

Water in a cup or teapot

Rag/paper towel

Canning jar lifter

Pressure canner and your instruction book!

Timer (I used my stove timer)

What to do:

Dice up your chicken (make sure you use a cutting board and clean up well after you finish!) and pack it into clean canning jars.

**Sorry the videos aren't that great. I was filming myself while trying to show you guys what to do :-p **

 

I did not burn myself, please use two hands and lift the lid away from you so you don't get steam right in your face. 

That's it. Not difficult at all! If you guys need any help, please feel free to ask. I'll do my best to answer your questions and I also recommend getting the blue ball canning book. It's a great resource!