February 26, 2012

Chocolate Factory Project 2012

It's a bit behind, but for next year, I need to post the way our Valentine's Day project this year turned out. We made a ton of chocolates this time because this year is a farewell year in a way to us. We had so many people to send our love with chocolates. We are happy they all loved them. And I did enjoy packaging our own products. It seems like our chocolate-making skills are getting better bit by bit each year. I'm already excited thinking that I want to challenge a bit more elaborate ones next year!



































February 16, 2012

Fluffy Yogurt Mousse

I'm so glad that I can share this recipe. I thought I might be talented because I'd come up with this pretty darn nice recipe with only one attempt! Wow that's too exaggerated! This yogurt mousse, I made this time, may not as great as I'm very proud of, but really happy with how it came out. Fluffy and so light, it will immediately melt away in your mouth! I usually use whipped heavy cream for making mousse, but I omitted it this time. That made the mousse a quite healthy dessert, which is also why I like this recipe. Tasty yogurt, your favorite sugar, and gelatin for forming, that's all the recipe calls for! Although I added strawberry and Iyokan sauce to mine to jazz up after refrigerating, this yogurt mousse is good even without extra flavors to add.





Very simple yogurt mousse recipe --- Yields 6 - 7 cups
3 cups (600ml) plain yogurt -- 2 and 1/2 American cups
6 tablespoons of your favorite sugar, adjust to suit your taste
1 and 2/3 tablespoons powdered gelatin
5 tablespoons water (for the gelatin)



First, place yogurt in a mixing bowl, and leave at room temperature for a while. (I used homemade one made with soy, regular milk half and half.)



Prepare gelatin and sugar. Pour water in a small bowl and stir in powdered gelatin. Then place the bowl of the watered gelatin in a bit of hot water and leave it until completely melted. (I used sugarcane raw sugar.)



Whisk the sugar and the melted gelatin into the yogurt.



Cool the bowl of the yogurt mix in ice water stirring slowly until thickened. Then keep cooling and whip with an electric mixer until the mix is airy.



Spoon it into cups, then refrigerate for more than an hour or until the mix is formed.



Isn't it super uber easy to make? Give it a go!!

February 11, 2012

Fresh Iyokan Sauce for Yogurt


I made iyokan sauce for my yogurt! Iyokan is a kind of Japanese citruses, which is now in season here. I thought it would definitely be a nice yogurt sauce.



Peeling each segment,



adding a couple tablespoons sugar,



cooking for a few minutes,



It still keeps its fresh flavor! And it's already gone, I have to make again!

February 01, 2012

How To Make Yogurt

Now it's finally time to write my yogurt recipe! If you search on the Internet you can find so many certain and detailed instructions for making yogurt. So here, I'll write my own method which is rather simpler and rougher than common ways. Homemade yogurt is so easy to make and tastes so good that it's definitely worth making it yourself, here we go!!

First of all, needless to say, you need to use clean tools because yogurt is delicate. And use tasty milk or soy milk to get a good result, especially the flavor of soy milk directly reflects on taste of yogurt. I tried using some kinds of milk so far -- soy, non-fat, low-fat, whole. All of them went well and I learned that every kind of milk could become yogurt. To be honest, the taste of the 100%-soymilk yogurt was not my kind so I like to add some normal milk or powdered milk to soy milk. This time I added skim milk powder, but you could use any kind of milk you like. It's preferable to use at least more than 4 cups of milk (or soy milk) in total to keep it warm while fermenting.


Homemade yogurt ingredients
5 cups of your favorite milk or soy milk (about 4 cups by American cup), preferably fresh-opened
2 - 3 tablespoons plain yogurt with active live cultures as a starter
2 - 3 powdered milk (option)

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Heat milk in a pot (or a double boiler) over medium low heat until the temperature of the milk is a bit hotter than bathwater is -- about 45ºC or 113ºF. Be careful not to overheat it (milk easily scorches and boils over, and yogurt bacteria will die above 50ºC).


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Whisk yogurt (and option) into the warmed milk and mix well. Then pour it into a clean large container.


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Cover the container fastly in 2 aluminum cooler bags, then rest it for 5 - 6 hours in a warm room.


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By the way, to keep milk warm, I always use aluminum cooler bags that came along with ice cream, which are very useful. I think a small blanket or a bath towel also works instead of cooler bags. Of course you could use a fishing cooler box like common methods.


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Ta daaahh! Here is the finished product, which was already done after 5-hour resting.


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Don't freak out no matter if your soy milk yogurt turns out just like silky tofu! I did a bit though haha! Soy yogurt is more curdy than normal ones. I say again, *Never put on soy sauce and negi!!*


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This one is what I made using normal whole milk the day before I made the soy yogurt above. It is smoother and stickier than the soy yogurt. They are both really tasty.


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I currently love my own yogurt with raw sugar.


Note: There might be some occasions where your yogurt doesn't go well depending on your starter yogurt or temperature control. In that case, you could use it for making smoothie, pancakes, cottage cheese etc.