yogurt maker?

[Guest guest]

You can can a dehydrator from Radiant Life. They sell the one I have. I

have the 9 tray model but most people would probably be fine with the 5.

Mine was around $200 , the five tray is less. I use mine for everything.

Today I used it to raise a couple kinds of bread, tomorrow I'll be making

yogurt in it and the next day drying sprouted grains. The day after that it

will be tied up drying crackers. It's in use all the time and I'm only

beginning to discover how much you can do with a dehydrator.

[Guest guest]

hi, all--

reading the archives (read: and becoming intimidated), i am wondering

whether a commercial yogurt maker wouldn't solve the problem of

keeping the temp around 108F (in the absence of kefir grains <g>)?

does anyone know how hot those things get? or am i just being a baby?

brenda, you mentioned that you use your dehydrator. how exp was it?

TIA--

allene, kicking herself for giving away *2* yogurt makers

[Guest guest]

Hello Everyone:

can you tell me about the crackers? My kids love crackers, but

I've stopped buying them since on the diet. I would love to learn the tricks

of the trade for making crackers as lon as it's not too difficult. Do you

have a special recipie, or do you use the one in the book?

Thanks,

Kareemah

[Guest guest]

I simplified the recipe. I've tried a number of times and think I finally

have a recipe that works. I want to try adding some parmesan sprinkles on

top, sesame seeds, etc but for right now here's what I'm making. I'll make

them again tomorrow but will probably go pretty basic as I had a few flops

yesterday and have enough dog food for a awhile!

1-1/2 c clabbered milk or fil mjolk

1 c butter, softened

5 plus cups spelt flour, you want a real thick dough so you won't have to add

more flour later

I liked the clabbered milk best but they were real similar. To make

clabbered milk I take a half gallon of raw milk, add 1/4 cup of storebought

cultured buttermilk then let it sit out for 24 hours until it coagulates.

I've always used spelt however wheat should work just fine. Also, I used a

sweet cream butter rather than a cultured one. Either would work fine.

Using different butters would probably give it a slight variation without a

lot of work.

Blend all ingredients together and let sit 12 - 24 hours in a warm place.

For the first 12 hours I cover the bowl with saran wrap to keep the dough

from drying out. A damp towel would probably work as well. Then I take the

saran wrap off and wait until the dough dries just a tad. Add 3/4 tsp salt.

Knead it a bit in the bowl to get the salt crystals blended. It will be a

sticky dough. I use a pizza stone for the crackers. It works perfect as it

pulls the excess oil away from the crackers. I'm not sure stainless steel

would work as well. I put part of the dough on the stone and roll it out to

the edges making it PAPER THIN! Paper thin gives the look of a wheat thin

which is a hit with my kids as they think they are eating something

storebought! Trim the excess off around the edge of the stone. I topped

mine with sea salt just sprinkled on (here's where I think some parmesan

would be good. You could also try mixing in some sesame seeds or herbs and

garlic which I think would be great) Then using a pizza cutter, cut the size

and shape of crackers that you want. Tomorrow I'm going to experiment with

cookie cutters and see how they work. The pizza cutter is so quick. Once

you've scored the crackers, pop the stone in the oven and bake at 375 for 10

- 15 minutes until slightly browned. Remove then from the stone immediately

with a thin bladed spatula (stainless works well) as they will continue to

cook. If you aren't quick you will end up with some overdone crackers - yep,

more dog food! Transfer to the dehydrator and dry until crispy. If you

don't have a dehydrator, just leave them on a wire rack until you are

finished baking them all. The dough makes enough for several pizza stones

worth. I think you could then just put the wire racks in the oven with the

oven turned off and let them dry while the oven cools down. It doesn't take

much to dry them as they are already baked. Because they are so thin you

can't bake them quite long enough to get real crispy without them getting

overdone. My kids loved them.

[Guest guest]

Thanks for the recipie!

[Guest guest]

I always soak my spelt. I like it better soaked because it tends to break

down some of the bran making a little softer bread.

[Guest guest]

I've always used spelt however wheat should work just fine.

Do you always soak your spelt. I was reading in NT that Spelt can be used in recipees that cannot be soaked. Spelt is easier to digest etc. NT does say that by soaking you will get more a nutritional benefit though. I would think just like vegetables, You can eat them raw or cooked or cultured each process adds or depletes nutritional value.

a