strained yogurt (yogurt cheese)

I decided to take some of my newly made yogurt, which turned out quite well, and strain it.  It makes a yogurt cheese or a yogurt that is more similar to a skyr style yogurt.  The skyr type is my favorite right now.  It reminds me of cheese.

I took a coffee filter, put it over a jar, and poured almost the rest of the yogurt I had just made into it.  I did save out some for the next batch of yogurt.  Then I covered it and stuck it into the frig for overnight. 

I was in heaven!  Berries, a bit of honey (I would cut back next time), and my yogurt cheese.  I could not ask for more.  This is my favorite homemade yogurt so far.  And I can use it as a cheese if I wish. 

More plotting needs to be done!


staying cool and quilting

My exuberant hands needed time to heal so I did not spend much time in my garden this last week.  It was also very hot but most of the time it hurt to do anything with my hands, including letting them rest.

I did finish the quilting on this quilt.  I would plug in an audio book and sit in front of the air conditioning and stitch.  It was a great way to cool down after my bicycle rides home.

It has just gotten to the point of the year in Houston where all you can say is it hot.  I cannot complain because we have had a cool spring and summer up until this point.  But I know by the first of September I will be ready for cooler weather.  I may actually be ready for cooler weather in mid August but there is some traveling going on early in August that may help my state of mind. 

Time for binding!


trying an old strain

I read every food article on npr.org last week.  I think it was last week.  They were talking about yogurt.  About non-American style yogurts which are my favorites.  I am a whole milk, ethnic yogurt type person.  I find Dannon nasty.  But I grew up with Leban covered in olive oil.  Yes, it was only at my grandparents but that is what I though yogurt should be.  That is what npr wrote about last week.

There was one Scandinavian culture that they talked about that could be made by mixing with milk and sitting on a counter.  Room temperature yogurt making.  With how much I use sourdough (always), again, just my speed. 

The first batch is done and it made a lovely cold soaked oatmeal according to my Beloved.  I will probably try it this weekend.  I like very easy breakfasts during the week.  Yogurt and fruit is not simple enough but for a Saturday and Sunday it will be lovely.  The yogurt smells lovely and I will need to start more tomorrow.  I like the making little bits too.


salmon burgers

I have been craving burgers lately.  And I have been reacting to beef.  Much inflammation.  Including grass fed beef.  But I find when I am craving burgers it is really more that I am craving the protein and the iron.  The iron is an ease fix because I have always been close to anemic.  I start taking iron pills.  Now the protein . . .

I eat a lot of vegetable protein but my body says at times it needs a more easily digestible type.  I found this recipe on pinterest for salmon burgers.  I tweaked it with what we had in the house and it was so good.  I may be making it again soon.  Maybe Sunday?  I might try the brioche buns minus the squid ink that with the recipe.  I just do not wish to track down squid ink.

salmon burgers

Note:  adapted from Drizzle and Dip

1 pound salmon, skinned and bone

about 1/4 cup white onion, peeled and chopped coarsely

2 small slices of rye bread (about 2 tablespoons), broken up into chunks

1 teaspoon wasabi powder, or to taste

juice of one lemon, minus the seeds

1 tablespoon mayonnaise

1 tablespoon Dijon mustard

1 teaspoon fish sauce

2 to 4 tablespoons olive oil

Put a cast iron skillet over medium low heat.  Let heat.

Take a third of the salmon, in chunks, and put in a blender or food processor.  Add the lemon, mayonnaise, mustard, wasabi, onion, fish sauce, and rye bread.  Blend into a paste.  Put in a bowl.

Chop the rest of the salmon into a fine chop. 

Add the oil to the pan.  Heat.

Shape the mixture into burgers.  I made large burgers but you could make four.  Cook four to six minutes a side.  Four is more rare.  Six is well done.

Serve on salad, with a cabbage salad, on bread.  Just yummy.  I am thinking about trying it with the exceptional smoked salmon we get from the fish market in Cascade Locks.  I have been told, if you call, they will ship cans of their smoked salmon.  Well worth it.  I will document how the smoked salmon turns out if I do that one.


with my sore hands

After I screwed up my hands on Saturday, I still had things I wanted to do around the house.  I had finished the current quilt top I was working on and it was time to baste.  Baste with safety pins.  I guess it was easier then trying to use a needle and thread but by the time I got to this task, my hands had bigger bandages that were held on with masking tape.  Latex free bandages just do not stick well but I react so badly to the regular ones.  Weeping wounds on either side of the original wound.  So not fun!  The masking tape trick works really well.  Sticks to the bandage and skin if I need.  Duct tape works to by the way.

My stiff hands slowly got all the pins in.  I had found a piece of fabric in my stash that I did not need to piece for the back.  It has been a long time since I have made a simple fabric backing but I really like this fabric.  It just being quilted will be cool.

My hands are out of bandages today.  One wound does not hurt.  The other still does.  Both will heal and then I will go into the garden again.  It is a little bit cooler because there is a slight chance of rain and a few clouds are floating through.  But today was still inside for healing.  And making more yarn.  And the stitching of the quilt.  I might be in a place to have the binding being worked on this weekend.  Then I need to make lunch plans so I can gift it.  Makes me smile.