Sour cream and an accident.

Every now and then, I will get an idea to experiment in the Kitchen.  Now lately I have been plenty of yogurt, with a starter from one Activa container which has L. Bulgaricus, S. Thermophilus and Bifidobacterium lactis DN 173-010 in it.  The batches are a gallon at a time (purchasing milk about to expire or has expired at steeply discounted rates - if not sour will use as a yogurt).

Well, this time I bought a few containers of Half and Half, one went for cereal usage and the other I got an idea to make yogurt from.  Hoping for a creamier yogurt (really healthy on the fat content --- sure!).

I set up my home made yogurt maker.

Which is my griddle, upon which I put a wire rack to keep the containers about an inch off the griddle.  Then a cover that encloses the whole contraption, to keep the warmed air trapped, and finally a setting on the griddle about M (experimented here ) which keeps the temperature around 100+ (ideal for the yogurt).

I then mixed a good portion of my yogurt (1/3 cup) to one quart of Half and Half, and let it set for 24 hours in the yogurt maker.

The result was a very firm, what I thought was yogurt.  Far more firmer than any yogurt I have made even with whole milk.  Upon tasting, it had the texture and taste of sour cream, and the more I tasted it I wonder if I hadn't accidentally made 'sour cream'.

Upon investigating a few good kitchen sites on the my adventure, (Liz on Food, and Discuss Cooking).  I either had creme fraiche or sour cream.  Considering the firmness of my batches (yes I made a second one), it seems mine is more a sour cream.

So to summarize once again:

1/3 cup active yogurt -- (In my case Activa)
1 quart Half and Half (got it for a dollar)

Combine ingredients and put in an warm environment around 100 - 105  Fahrenheit.  Let it set for about 24 hours and then enjoy!

Apple Kiwi Strawberry smoothie

This uses just a juice mix, of Apple-Kiwi-Strawberry.  It would be more tremendous and filling with the full versions of each fruit.  For this version, however I have added Eggnog, which adds a whole lot more calories and thickness to the mixture.

1 Banana
4 oz container of Vanilla Activia Yogurt (use your favorite yogurt)
        (Vanilla being a neutral type flavor doesn't add any flavor's to overpower the Juice flavour).

1/3 cup Eggnog
2/3 cup Juice (Apple-Kiwi-Strawberry)
1/4 cup Milk


Combine all ingredients in your blender and then cover (unless you like clean up a mess ).
Start on low and work your way up to high.  Blend for about 2 minutes, and serve.
It should yield 2-3 servings.

Using Regular Popcorn in the Microwave.

The idea is microwaving the regular popcorn that comes in the bulk bags, not your premade Mircowave Popcorn packages.

     A 2lb bag has about 20 servings in, and the way I did it was smaller portions, but each to their own on their size of servings.  Now I have not investigated if others have done this, so this was my own experiment, and working it to perfection.  The inspiration all started with a 2 lb bag from my parents, and to do something different.  Not the regular approach.

   So here it is.

     2 Mircowave proof bowls
     1 Tablespoon Coconut Oil or your favorite oil/butter/shortening
     2 Tablespoons of Popcorn kernels

    As shown in this photo. Place all the ingredients in the same bowl.

 

Now with the second bowl cover the first and set the microwave for 2:20 on high (note you will have to experiment with yours).  I actually do it in two stages, the first 2:20, and remove the finished product.  The second for about 1:15 to get most of the remaining kernels.  Note: in removing at the 2:20 mark, I don't scorch my  popcorn.

  

Now presto here you have the finished goods.  This is the first round, as mentioned above.  Second round is about half and gets the remaining kernels. Also by removing the finished 2:20 product you don't get burned/scorched popcorn.

 

Salt to taste or sugar.          Enjoy!!