After getting my new Wondermill Grain Mill from Life’s Daily Bread a few weeks ago, I have been looking forward to a Prep Day! This one was quite successful, I was able to try my new batch bread recipe from my friend Anna and I made 4 pizza crusts at one time. I precooked them, let them cool and stored them between wax paper in a clean trash bag. More on that later this week, plus a great video tutorial on homemade bread making tips!
Most of the things I made were new recipes, so I’ll be sharing those with you soon. Here is what I finished:
- 4 Pizza Crusts
- 36 Flour Tortillas
- 40 Wheat Waffle Sticks
- Slow Cooker Yogurt – total flop, came out runny! eek, anyone have suggestions?
- 2 dozen Carrot Apple Muffins
- 1 lb homemade butter
- 3 loaves whole grain bread
Did anyone join me and do any prep work or freezer items this week? Share your accomplishments, ideas and comments on monthly prep days. I would love to hear from you! There is an image upload under the comments where you can share your food.
I am SOO interested in hearing and learning about the grinding process and what you think of your grinder. I am interested in starting my own grinding but am having a hard time knowing where to begin and why… like what wheat berries are better and why, and all the different steps to the process. Did I miss a post somewhere that you discussed this already?
Hi, Kelly!
So funny you should talk about slow cooker yogurt! I finally got brave and made some yesterday. I used the recipe you recommended but added the gelatin. (I have some that’s getting old and thought this may be a good place to use it up.) It came out just right. I mainly use it to cook with, but it certainly looks good. Try it again. With your recipe, it will probably be great the next time!
i’ve made your recipe numerous times with the powdered nonfat milk and it has always turned out great….now i did follow one of your readers advice and i took my crock pot and wrapped it with towels and put it in the oven (turned off) and left the light on and left it over night…that seemed to do the trick to have just enough warmth from the light bulb and to keep it in with the oven door shut….also my ‘starter’ was plain yogurt i made sure had the live active cultures…but once i made from store bought…using my homemade i ‘reserved’ as my next ‘starter’ always gave me a ‘better’ product the next time than when i had to start from scratch with store bought yogurt
I make yogurt at home all the time. Just boil the milk ( I usually use 2%) on slow flame for about 2hrs. Then milk is warm (not hot) just add yogurt culture and mix it. Then put it in the oven with the light on for about 4 hrs.
Then yummy yogurt is ready.