My ideal yogurt is Greek yogurt, which is thick, rich, flavourful, and made of sheep’s milk. Unable to find whole sheep’s milk, I’m experimenting with goat’s milk from Fairwinds Farm of Fort Macleod, Alberta, as it is fattier (and just more Greek) than cow’s milk.
There are two ways to culture yogurt at home. The first is to add a small amount of commercial yogurt containing active cultures to milk. The second is to use pure bacterial cultures. Regardless of which method you use, the process is basically the same.
Danlac Starter Kit
I eventually want to make cheese with pure bacterial cultures. I contacted Danlac in Airdrie, and ordered a starter kit containing several doses of rennet and cultures … Continue reading.
As I mention on the Button Soup rabbit page, my first taste of rabbit was in Greece. Rabbit plays a fairly important role in traditional Greek cooking. A stew called stifadho, which is practically the national dish of Hellas, was until recently most often made with rabbit and pearl onions. Rabbit meat appears in several other dishes, often paired with fruit, especially dried currants and prunes.
One of our favourite restaurants in Greece was Portes, in Hania, Crete. “Portes” means “doors”, and the stone walk approaching the taverna is lined with brightly painted wooden doors, leaning against an adjacent fence. After our meal, the bill came with a recipe for rabbit stew with prunes printed on a souvenir bookmark. … Continue reading.