Set timer for 10-12hrs and put lid back on and once setting is complete remove and put in fridge to get cold. Then double line cheese cloth in a strainer and strain yogurt to remove additional whey and make thick Greek style yogurt. I put in restaurant containers or big weck jars

Hi! I pour 1 gallon of milk in to my instant pot and bring to a boil and get it to 180° then remove to pot and let cool to about 100° . Temper about 2tbs to 1/4 cup of reserved yogurt from a previous batch and stir in to the gallon of cooled milk. Return pot to instant pot and select yogurt setting…

A treeing walker hound and a wire haired terrier sleep, stretched out on top of their persons legs.

Dog pile on a rainy Saturday morning.

A rhubarb snacking cake with a crumble topping is sitting in a baking pan lined with crumpled parchment paper.

@smittenkitchen.bsky.social rhubarb snacking cake is a springtime favorite in this house. Perfect bite with the sharp brightness of the rhubarb and the warmth of ginger and cinnamon in the cake and crumble. Perfection.

*form

A Chicago Hardy fig leafing out in spring with small fruits starting to form in the crooks of the branches. Background is house shingles and part of a brick foundation

So excited to see the Chicago hardy fig leafing out and little figs starting to firm at the base of the branches. This was the tree’s second winter outside and it seams to be happy about springs arrival. Now to keep the house sparrows that live in the gutter away from my fruit!

An assortment of broths and bullions, some in mason style jars as well as pre packaged jars and boxes. Arranged on a counter in front of a window

Don’t forget the liquid and flavor for all those dry beans and rice you’re stocking up on! Be sure you have water, stocks and broths to rehydrate them and to cook them in.

Actually ended up with 3 quarts. Let it incubate a bit longer than anticipated so we got it extra tangy and a bit thicker.

I feel like this is where we’re headed. Rice & beans.

An instant pot insert ifs filled with a gallon of whole milk. It’s placed on a woven pot holder to cool. Next to it is a thermapen thermometer to monitor the temperature. In the background is the actual instant pot.

Starting a batch of yogurt to go with that granola from the other day. A whole gallon of milk will get me around 2 big quarts of Greek style yogurt when all is said and done.

As a literal fam of 4, I make sure my pantry is stocked with baking supplies esp. chocolate, cocoa vanilla, cinnamon, and spices like taco/chili. Shelf stable milk and juice boxes. Cans of chicken and tuna. Lightbulbs, sunscreen, rashguards, next sizes for underwear, otc meds (pain, cough&cold)

Pizza Friday! Tonight’s topping is leftover ground turkey, zucchini, mushroom, pepper pasta sauce, but the clincher is balsamic glaze! It’s always in my fridge with a back up in the pantry! I recommend it if you’re looking for things to stock up on for your pantry too!

It was a good day to make a big old batch of granola. Smells so good in here right now. Tomorrow I’ll need to get a batch of yogurt going to go along with it. What do you like putting in your granola? I feel like mine is always bits and bobs of nuts and seeds leftover from other things.

And for small space gardens I love those stacking tower planters! Each little spot can be a different lettuce, herb or vegetable. Last year we found a container variety of eggplant even!

I use food grade 5gl buckets with a screw on lid (find at Lowe’s) to hold my dry goods. I then cover them with fabric to make them in to ottoman’s and end tables…no one knows their feet are up on a bucket of rice 🤣

Spent a little bit of time up potting peppers and eggplant this morning. I just never have it in me to thin down seedlings. In a few weeks I’ll be convincing my neighbors that they want to start a garden!

Checking in on the greenhouse and things are ready to move on up and some are cool weather and ready to move on out. Weekend plans determined! Getting the garden ready!

8 home baked golden brown sub sandwich rolls cooling on silicone mats and baking sheets

Today’s adventures in yeast. Footlong Sub rolls because having teens home on spring break means lots of lunches at home.

The second sourdough loaf after its chill out in the fridge overnight. Gosh I love listening to that crackling crust when it comes out of the oven.

Sourdough boule tonight. I’ll bake off another tomorrow, the advantage of a recipe that makes 2 loaves and letting one chill in the fridge until the next day. Twice the bread half the work 🤣

2 pizzas, one is bbq chicken with pineapple and red onion, the other plain cheese. Also fresh baked chocolate chip cookies are cooling on waxed paper.

It’s pizza Friday with the controversial pineapple topping. Bbq chicken is a 3 out of 4 approved favorite in this house. Dessert is pecan chocolate chunk cookies. Some cookies might already be missing 🍪🍕

Carrots displayed in assorted states of preservation. Fresh, frozen, freeze dried, dehydrated and commercially as well as home canned.

There are lots of ways we can have vegetables on hand and each way is great for a different cooking scenario or priority. You need to make decisions based on what fits in to your budget, preferences and utility. Fresh, frozen or shelf stable that choice is up to you. Look for ways you can stock up.

7 pints of garlic lemon green beans out of the pressure canner today. Keep your eye out around the holidays for discounted veggies. A lot of times you can find great deals when stores bring in more than anticipated and package in larger quantities.

Easter is coming up so look for sales on baking ingredients, like flour, sugar and butter! Butter freezes great so stock up when you can find a good deal.

It’s not the prettiest jar but it is one of the most delicious. I love seeing those little bubbles at work. 5 qts of home canned hearty chicken stew ready to cook down and head to the pantry.

Admittedly I usually can’t outrun my family from eating them all fresh off the vine before I get enough to can 🤣

I have my fingers crossed for a good tomato, tomatillo and pepper harvest this year!

There really are some gems in there! It gets pulled out regularly here for sure.

A hand holding a copy of the book “The all new Ball book of canning and preserving”

This book has lots of great recipes and guidance for preserving foods. If you have ever thought about canning, it’s a great time to learn. Make the most of available fresh foods and upcoming garden harvests.

Various sized Bowls filled with chopped vegetables. Potato, onion, mushrooms, carrots, celery and peas.

A stew pot filled with a hearty chicken stew.

Pressure canning some hearty chicken stew today. A great way to have nutritious meals on the table. Future me happy to have the quick shelf stable meal on my shelves.