Plain Yogurt

2 quarts milk (we prefer 2% or whole milk)
1/3 cup powdered milk (optional)
1/4 - 1/2 cup sugar or honey (optional)
1 tsp unflavored gelatin (optional)
1/2 cup plain yogurt with active cultures

In a large pot, combine milk, powdered milk, and sugar or honey (if using).  Sprinkle gelatin over the milk and let soften for 5 minutes.  Stirring constantly, heat milk until it comes to a rolling boil.  Let boil for 1 minute and remove from heat.  Place pot in clean sink and fill sink with cold water to the level of the milk, stirring ocassionally.  Cool milk to 110 degrees F (I just use my little finger - when the milk feels lukewarm to my little finger it is ready).  Combine plain yogurt with 1 cup of the cooled milk and whisk to combine.  Pour yogurt mixture into the pot of milk and whisk thoroughly to combine.  Incubate yogurt for at least 4 hours and no more than 12 hours.  (The longer it incubates, the tangier it will be.)  At the end of the incubation period, place the yogurt in the refrigerator.  Serve plain, or with fresh fruit or granola.

A note on incubation:  If you don't have a yogurt maker, it is easy to incubate the yogurt in a small cooler.  Simply pour the yogurt mixture into clean jars with lids and place them inside a small cooler.  Fill the cooler with hot water up to the level of the lids, but not over the lids.  Close the cooler and let sit.  (You can drape a bath towel over the cooler to help insulate even better, if desired.)  Check the water temperature in the cooler after a couple of hours and replace with warmer water if necessary.  (Hot water from the tap is sufficient - do not pour boiling water over the yogurt or you risk killing the cultures.)

A note from Rachel:  All you really need to make yogurt is milk and active cultures.  I like to add powdered milk for added protein and substance, and honey for sweetness and flavor.  I have found that 1/3 cup honey makes the yogurt sweet enough to be yummy without really being sweet.  Also, the yogurt will thicken as it incubates, but it will not be the consistency we Americans are accustomed to - it will be thick and runny, rather like a milkshake.  The gelatin helps to firm it up so you can eat it with a spoon rather than drinking it.  Alice made this, then made it into frozen yogurt in an ice cream freezer.  Serve a scoop of frozen yogurt with fresh fruit for breakfast, and your kids will think they're getting dessert for breakfast!!  

A further note from Rachel:  If you do not want to add gelatin to your yogurt, and you want the thick, creamy consistency without draining it, add 1 full cup of powdered milk to your milk and honey, then process as usual.  The extra proteins from the powdered milk make a thick, wonderful yogurt - Greek style without all the fuss. 

Chicken Adobo Recipe

Chicken Adobo Recipe

Ingredients 

2 lbs chicken, cut into serving pieces

3 pcs dried bay leaves

4 tbsp soy sauce

2 tbsp vinegar

3 cloves garlic, crushed

1 to 2 cups water

1/4 cup cooking oil

1/2 tablespoon white sugar

1 teaspoon whole peppercorn

Cooking Procedure

In a large container, combine the soy sauce and garlic then marinade the chicken for at least 3 hours

Place the cooking oil in a pan and apply heat

When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes.

Pour-in the remaining marinade and add water. Bring to a boil

Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender

Add vinegar. Stir and cook for 10 minutes.

Put-in the  sugar. Stir and turn the heat off.

Serve hot. Share and Enjoy! (serve it with rice)

Flourless Chocolate Cake

Or, as Tyler put it:  "Death on a Fork."  Here you go, Hannah! 

1 1/2 lbs. Bittersweet or Semi-sweet chocolate
3/4 lb (3 sticks) Real Butter
10 eggs
1 tsp (or to taste) vanilla, almond, mint or amoretto extract (optional)

Melt chocolate and butter in double boiler over low heat.  Cool slightly.  In large bowl, beat eggs utnil 3x their original volume.  Add flavoring, if using.  Fold 1/2 chocolate mixture into eggs.  Fold remaining chocolate in until there are no streaks left.  Pour into 8" sprinform cake pan.  Cover the bottom of the pan with 3 layers aluminum foil.  Place pan into a 9x13" baking dish and pour boiling water around cake pan to come up the sides about 1 inch.  Bake at 350 degrees for 10 minutes.  Lay a sheet of foil over the top and bake for 10 minutes more.  The cake won't look done in the middle.  Refrigerate for 3 hours.  Serve with berries and whipped cream, if desired.  Best at room temperature.

Note:  This is really rich, so serve small slices.