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Category Archives: Organic

Eat Local Challenge

The Eat Local Challenge is a two week quest to source meals from the local foodshed. While anytime is a great time to eat local, the height of the September harvest brings to the table the greatest concentration and diversity of local fresh produce.

My co-op, Outpost Natural Foods, is challenging all of our shoppers to take the Eat Local Challenge. For two weeks, September 1 – 15, the challenge is to eat the highest percent of your food  from local sources. At our store, we consider anything from our state of Wisconsin as local. The closer to home and fewer miles traveled, the better.

Another great group, Eat Local Milwaukee, is also supporting that challenge, and you’re not going to find more local food or local businesses in any one place than today at the Made In Milwaukee festival. I’ll be there in a few hours setting up a booth for another great group of local businesses, Our Milwaukee.

Don’t live in Milwaukee?  Hopefully you have a co-op nearby where you too can join others in eating locally!

My first meal of the challenge was a fresh corn, potato, and tomato salad served alongside an organic marinated chicken breast from Angel Acres farm in Mason, WI. My local ingredients included fresh sweet corn, golden plum tomatoes,  red potatoes, spinach, and a yellow pepper. Even the dijon mustard in the salad dressing was made locally! The only ingredients that weren’t local were the shallots, balsamic vinegar, olive oil, salt and pepper. That means along side the chicken, that 70-80% of the meal was sourced locally.

I have to say I was really excited that the salad turned out so well, and I got a bit of extra flavor by roasting the corn and pepper on my stovetop. Hope you enjoy!

Wisconsin Summer Salad

3 ears fresh sweet corn (about 2-3 cups)

2 cups small red potatoes

1 red, yellow, or orange pepper (roasted and diced with skin on)

3 cups fresh spinach leaves

2 cups assorted cherry tomatoes, halved

The Dressing:

1 tablespoon dijon mustard

3 tablespoons white balsamic vinegar

3 tablespoons olive oil

2 tablespoons minced shallots

1/2 teaspoon kosher salt

Black pepper to taste

Cook potatoes in boiling water until tender. Drain, and cut into quarters. Meanwhile while the potatoes are cooking, peel the sweetcorn and cook each cob for one minute in the microwave (or 5 minutes on the stovetop in boiling water). If you have a gas range, roast the corn over an open flame until the kernels begin to brown and carmelize. You can do the same with the pepper over the open flame, roasting it until the skin begins to blister and char. If you don’t have a method of roasting, it’s okay to skip this step.

When your corn has roasted, slice the kernels from each cob, and mix with the potatoes, chopped pepper and fresh spinach. If the potatoes and corn are still a bit warm, they will wilt the spinach a bit, which I think brings out a bit more of the flavor. Refrigerate the salad as is, for about 30 minutes.

Mix up the dressing in a small bowl with a whisk by combining the vinegar, mustard, shallots, olive oil, salt and pepper.

When the salad has chilled down, add the tomatoes and the dressing.

Optional ingredients can include some fresh basil from your garden and/or goat cheese. Had I included those 2 ingredients they would have also been local.


Weeks 48 & 49 – From Blur To Bliss

At this point week 48 is a blur. When you’re in a job where you can’t pass your work on to anyone else, preparing to take a vacation means you will really need it when the week is over. And so we move on to week 49.

From my experience a vacation in the southwest, specifically the mountains of New Mexico, is a total sensory overload. From the heat and flavor of New Mexican red chilies to the sweet smoky of the green, the clear blue sky in the daytime to the star-studded sky of the evening, the unmistakable aroma of the piñon fires to the short-term effects of the altitude – my senses were definitely on overload.

We began our adventure in Santa Fe at the local farmer’s market, with the purchase of red chili powder, fresh goat cheese with green chili, German butter potatoes, farm fresh eggs, a giant bunch of rainbow chard and multi-grain bread. I was having a blast. My last visit to a farmer’s market was this past summer when my biggest concern was how many fresh tomatoes could I buy in order to get me through the winter. But this time it was about the food and more importantly the food already made by others. My vacation rules allow for the convenience food already prepared by someone other than myself, so I pretty much had to contain myself from purchasing every roll, cookie or bread in sight. The market in Santa Fe was one of the better ones I’ve been to – very well organized, a great variety of options, and to carry on with my theme – total sensory overload (which believe me was a really good thing).

This vacation was yet another art retreat unlike any other I’ve taken or written about. The ten of us, all women (mostly retired) stayed in the Taos home of a local artist whose colorful artwork filled the walls of most every room, and whose sense of style created an atmosphere of curiosity and wonder. It was the perfect setting for creativity, in both art and food and as one of the designated cooks for the week I saw the opportunity to let my food love shine using the foods I purchased from the market. Leading with the two pounds of granola I baked before the trip (which our instructor joyfully claimed as her prize), I decided I would bake us some bread.

From my year’s experience so far I’ve learned enough about baking to know that things like heat, humidity, or even altitude can have a serious impact on the results. With iPad in hand, Lisa researched any potential precautions I should take in baking bread in the thin and dry air at 7,000 feet. Breads rise quickly at high altitude and the dough needs to be adjusted for moisture. Yes indeed, my English muffin bread that typically takes sixty minutes to rise took only 30 minutes to get to a stage of puffiness that kinda’ scared me a bit. The dough was beautiful and it filled the loaf pan looking like a professional had their hand at forming it. Ha – was I going to impress everyone with this bread! My next challenge was adjusting the baking time, not only for the difference in altitude but because I was using a convection oven. Okay, that meant I should lower the heat by twenty-five degrees and shorten the amount of baking time. Piece of cake… er bread. If I thought this bread looked beautiful before it went into the oven it looked even more amazing coming out of the oven. I couldn’t figure out what was the big deal about altitude adjustment? I was totally for this high altitude baking.

Well as you may have guessed that feeling of amazement and success of was pretty short-lived. The next morning I put on the pots of coffee and started to slice into my perfect loaf, setting up my cinnamon raisin “toast bar” for breakfast. The first slice was beautiful although not quite the usual texture. The second slice was equally as enticing to the on-lookers now forming over my shoulder and I couldn’t have been more proud of the treat I was getting ready for them. Onto the third slice, and the fourth which started to be a bit more crumbly with a slight hole in the middle. Well take a look at the photo because it wasn’t just a slight hole that had formed, it was a giant cavern right through the center of the bread. Needless to say we got a laugh out of it and toasted each slice in several pieces. Ah, my little lesson on baking in high altitude.

One meal that did go well was one I made using the fresh rainbow chard and potatoes from the farmer’s market. Fortunately for me I had convenience foods on hand, my first encounter with canned beans and a carton of chicken broth since last April. I served the beans and chard directly over the steamed German butter potatoes for a quick, simple, and delicious meal.

And what would vacation be without souvenirs? Many of mine, were of course, food related from sun-dried red chilies to smoky chitpotles. I plan on recreating the flavors of New Mexico at home, but I might wait until using canned beans are ‘legal’ after the year is through!


Rainbow Chard With White Beans

1 large bunch (about one pound) red chard or rainbow chard, rinsed well

½ cup shallots, sliced

2-3 cloves garlic, minced

1 tablespoon olive oil

¼ cup white wine

¼ to ½ cup chicken broth (or vegetable broth)

1 can (15 ounces) white beans, great northern, navy, or cannelinni (drained)

Salt and pepper to taste

Remove a good portion of the stems from the chard, reserving as much as you might enjoy in the dish. (The reason you’re removing them is that they cook slower than the leafy green part, so they need to be cooked separately.)

Once the stems are removed, roughly chop the leafy green portion of the chard and set aside. Now dice up some of the stems, along with the shallots and garlic.

Heat the olive oil in a large sauté pan, and add the shallots and diced chard stems. Sauté the mixture until the shallots begin to caramelize, about 8-10 minutes. The chard stems should begin to soften at this point. Add the minced garlic and stir for about one minute to release the flavor.

Add the white wine to the pan to deglaze it of any browning from the vegetables, and slowly add your chard greens allowing each addition to cook down a bit before adding more greens to the pan. Cook the greens stirring frequently for about 10 minutes.

Now add the white beans to the mixture, along with the chicken or vegetable stock. Cover the pan and let simmer on low heat for another 10 minutes, allowing a good portion of the liquid to absorb into the dish. Season with salt and pepper.

This can be served as either a main dish or a side dish. Serves 4.


Week 43 – Time For Sushi

It’s Valentines Day and while many people will have their hearts set on chocolate or cake or other sweet delectable’s of the day, I say there’s no better way to celebrate with your sweetie than with sushi.

Sushi is something I had given up for the year (the sushi made at my co-op), although I have been invited out to celebrate special occasions with friends where local sushi was the destination. Sushi also has a special place in my heart for Valentine’s Day. I met my sweetie for the first time about 16 years ago while I was sampling homemade sushi at one of our stores and she was sampling apple cider as one of our sales reps. It’s unfortunate I don’t have a strong recollection of the day or event – but that doesn’t mean a lasting impression wasn’t made – or that it was the beginning of the best of the rest of the years of my life!

To many people sushi means “raw fish” and if that were the case I would avoid it like the plague. My very first sushi experience was in 1983 when I went to a natural products trade show and was introduced to the great folks at Eden Foods. I was invited to a party they were sponsoring after hours at the show, and it was there I learned how to roll my first sushi roll. (Yes, it was sushi I was rolling.) It was filled with fresh vegetables, daikon radish, umeboshi plum paste – all flavors I had never had before that day. I instantly became a sushi convert.

So this year I made sushi for Valentine’s Day. And Lisa found another vintage garlic keeper on Ebay to replace last week’s unfortunate mishap. Life is really great!

Sushi Made Easy (really, it is easy)

1 package Sushi Nori

2 cups sushi rice or short-grain brown rice

¼ cup brown rice vinegar


Fresh vegetables like avocado, cucumber, carrots, watercress, or lightly steamed asparagus

Cream cheese, smoked salmon, steamed shrimp


Wasabi (a spicy hot green Japanese mustard)

Soy Sauce

Pickled Ginger


Cook the rice, 1 cup of rice to 2 cups water. If cooking brown rice it will take twice the amount of time as white sushi rice. Sushi rice cooks in about 25 minutes. Brown rice will take about 40 minutes.

Allow the rice to sit covered for 10 minutes after it is cooked. Remove the cover and empty into a large bowl to cool down. After it has cooled a bit (15-20 minutes), add the brown rice vinegar and stir, careful to not over-mix and make the rice too sticky.


Prepare your vegetable or fish fillings. I cut veggies into thin matchstick size pieces. If using shrimp or smoked salmon, make sure those pieces are also long and thin, rather than diced. They will stay together in the roll much better.

Lay a sheet of sushi nori on top of a dishtowel that is folded in half. Line up the end of the nori with the end of the dishtowel closest to you. You will use the towel as a rolling mat.

Crumble 1 cup of cooked rice over the top of the nori, leaving about two inches at the top of the sheet uncovered by rice.


Moisten your fingers with water (I keep a small bowl next to me) and press down on the rice until it holds together (it will be very sticky). Make a groove in the rice near the center and arrange your veggies and fish across the rice inside the groove.



Moisten the 2-inch edge of the nori with water so it becomes subtle. This will help seal the roll at the end of your rolling.


Using the edge of your dishtowel as your guide, begin rolling the nori roll away from you, pressing firmly like rolling up a jellyroll. Keep rolling using the towel as a guide around the roll until it gets going, then lay the end of the towel down and finish the roll by sealing the nori to itself.


When I have all the rolls rolled up, I like to wrap the roll in plastic and refrigerate for a bit to firm it up. After it has chilled, slice the rolls carefully into eight or more pieces. Serve with the accompaniments.

Week 40 – It’s in the Dairy Air

The Green Bay Packers just beat the Chicago Bears and are heading for the Super-duper Bowl. It’s getting pretty exciting here in Wisconsin. Oh yea, and I made some cheese and yogurt. Talk about excitement!

I have to say I’ve been way excited all week, long before this football craze came along. I’ve been hoping to try my hand at a few other types of cheese besides the mozzarella I made a week or so ago, perhaps something quicker and easier to build up my confidence a bit. And yogurt – well I really never considered making it at home since it’s a product well within the limits of my rules – however everyone was saying it’s just so darn easy and economical – so I had to try my hand at it.

When I was in college back in… well it doesn’t matter what year it was… when I was in college I had a yogurt maker. Making yogurt was one of my first ventures into natural foods and hey, everyone was doing it. All I knew of making yogurt were the instructions that came with the yogurt maker. Heat some milk, add some plain yogurt as the culture, pour into the small glass jars and snap on the lids, then turn on the machine. There it sat quietly on the counter of my apartment, doing its yogurt magic overnight while I slept snugly in the next room. The following morning I would find something in those jars that was perhaps slightly runny, but pretty much looked and tasted like yogurt.

Fast forward to this past week. I no longer have that yogurt maker of my college days, and while a friend offered to lend one to me I had already been reading enough online about making yogurt in a Crockpot, and decided that would be my yogurt maker of choice. Okay I’m really trying to curb my enthusiasm here. Making yogurt in a Crockpot is totally awesome! In fact I’m trying my best to eat what I made quickly enough so I can make another batch this week. What’s so great about this method is that I know a lot more about food than I did when I was 20, and understanding what it takes to get the consistency I wanted takes nothing more than a bowl, a colander and some cheesecloth. I now have yogurt, Greek yogurt, and something that resembles sour cream in my refrigerator – all from one batch of Crockpot yogurt.

Before I get to the yogurt recipe I also made some cheese this week in preparation for a photo shoot and video that’s happening this coming Tuesday. Oh, I didn’t mention that earlier? Yea, it’s funny what happens when your communications director at work sends out a press release on your blog project. Seems like I got myself involved in an upcoming story and online video for our local paper, as well as a spot on a morning show this coming Friday. I’m excited and a bit nervous. And yeah, I’ve been cooking and cleaning all weekend in preparation. So the cheese recipe, “queso blanco”, will complete the meal I’m making, which is my pork carnitas on homemade corn tortillas, topped off with some homemade queso blanco and homemade yogurt “sour cream.”

Okay, here are the really easy steps to making Crockpot yogurt. My Crockpot, which I’m guessing is about 20 years old, didn’t quite get the milk to temp in the time the recipe said it would, so I think I have a shortcut for the next time I make it that I’ll include in the steps to follow. I honestly don’t believe you really need a Crockpot, and I’m going to try it without the next time I make it.

What you’ll need to make the yogurt is:

½ gallon of milk

2 packets of yogurt starter, or 2 tablespoons plain yogurt

1 Crockpot or slow cooker of your choice

1 kitchen thermometer (this is science baby, make sure you have one and use it)

1 large and warm bath towel (yes, for making yogurt)

So first, you need to get your milk up to temperature. All signs point to using milk that isn’t ultra pasteurized, just like in making cheese. I used skim milk and it didn’t affect the texture or taste of the yogurt, at least not to the point I expected it would.

The recipe I used said to set your Crockpot on low for 2 ½ hours to get the milk between 180 – 190° mainly for the purpose of creating a sterile environment for inoculating the milk with yogurt culture. My 20-year old Crockpot took 4 hours, so next time I’m just going to bring it to temp in a pot on the stove.

Next, once it reaches 180° you need to let the milk cool down to 110° which is the magic temperature for inoculating the milk. It took about 2 hours for the milk to cool down to that temperature so don’t wander off too far, you’ll want to keep checking.

Once the milk is at 110° you’ll notice it has formed a skin on the top while cooling. Remove the skin and discard. Take about 1 cup of milk out of the pot and using a whisk, mix it with the yogurt culture. Now add that back to the pot of milk and whisk that mixture.

Grab your bath towel and take your Crockpot of inoculated milk to a warm part of the house. With the cover on the Crockpot, wrap the whole baby up in the bath towel and let it sit in that warm spot for about 8 hours. That’s right, 8 hours. You need to plan your day out around yogurt, both the heating and cooling, as well as allowing yourself the full 8 hours for it to create yogurt magic.

After 8 hours you have yogurt. You can put your Crockpot insert into the refrigerator if it’s time for bed, or portion out the yogurt into glass or plastic containers. I lined a colander with cheesecloth, set the colander over a bowl, and took some of the yogurt out, putting it into the cheesecloth to make ‘sour cream’. I covered the colander with plastic wrap and set it in the refrigerator overnight. The next morning I had a very thick yogurt I’m going to use as sour cream –  to top off the pork carnitas!

The next day I also took some more of the yogurt and placed it into the cheesecloth lined colander to thicken it up a bit to the consistency of Greek yogurt. That took about 3 hours in the refrigerator.

So it’s true, I’m a yogurt-making convert and this house is going to be filled with the dairy air for at least the next 12 weeks to come. I only have twelve weeks left in my year – I can hardly believe it.


Happy New Year!

A few years ago I was feeling pretty unhappy about myself – my weight, my health, the constant back problems – I was feeling just plain old. Then someone very close to me said, “you know age is just a state of mind, take a look at Betty White.” Ah, Betty White, the golden girl of my youth, who at 88 years young doesn’t let anything stop her from living life to the fullest.

I’m no Betty White, but I stopped accepting the things I didn’t like and began to do something to change them. Thirty-five pounds and about 18 months later I was in the best shape I’d remember having been in over the past 25 years. My back problems were gone, my asthma almost disappeared, and although I keep fighting with the same additional five pounds every Christmas, it’s a fight I know I’m going to win.

I don’t see the need for making resolutions only once a year. Life really is too short after all, so if you want something to be different – change it. Okay, that’s my mantra for 2011 – change it! For me I’m going to finish up this project with a renewed sense of excitement and take on foods from scratch that I never thought I could make myself.

While this isn’t one of those from scratch recipes I was ever afraid to try, the simplicity of this now favorite breakfast in our household is a great, healthy way to start the New Year.

Happy New Year my friends!

Greens, Egg No Ham

Find the freshest farm eggs you can find and cook them over easy. Plate up a bed of fresh greens and drizzle them with a bit of homemade balsamic salad dressing. My favorite greens are grown locally by Growing Power, matter of fact they are grown all year round in their greenhouses, and my favorite salad dressing recipe is my own version – experiment #6 I believe.

1/4 cup balsamic vinegar

½ cup extra virgin olive oil

¼ cup canola oil

1 shallot, finely minced

1 ½ teaspoons Dijon mustard

¼ teaspoon anchovy paste

1 teaspoon oregano

Salt and fresh ground pepper to taste

Combine the vinegars in a small bowl and whisk in the shallots, Dijon, anchovy paste, and oregano. Combine the two oils in a measuring cup and slowly pour into the bowl of vinegar, whisking continuously to emulsify into the dressing as you pour. Since the anchovy paste will be salty, I wait to add any additional salt until I can taste it.



Week 32 – Ever So Thankful!

I just love me a holiday totally focused on food traditions, don’t you? While we might all succumb to the tradition of hot dogs or brats on Independence Day, or honey-baked ham on Easter, the “sides” at Thanksgiving really vary a lot from household to household. Sure there is the family tradition of making the family favorites grandma used to make when you were a kid (although no one in my family has been able to duplicate the potato dumplings my Grandpa used to refer to as “cannon balls”), but I’m here to tell you that having a non-traditional side like I had this year, caused me to think fondly about all the foods I’m truly thankful for, convenient or not.

When we arrived at my parent’s home for Thanksgiving (turkey, gravy, and butternut squash gratin in tow), the first thing that happens after the hugs and hellos is making room in the oven for everything. My Mom was acting kind of funny right away about needing the oven for her dish before we could crowd it with any of ours. What do you have there Mom, I asked? Now all I asked for from my Mom this year was to make the mashed potatoes, since she was hosting the gathering and that meant she had to clean the house and set the table (and I didn’t have to). Mom got a big grin on her face and said, “it’s a surprise” as she took her ever so secretly aluminum-foiled dish, allowed my Dad to have a peek at it, and placed it in the oven at 400°. After about an hour when all of the side dishes were unveiled and the aluminum foil was removed, the great secret was put before us. We were having Mom’s homemade macaroni and cheese. Now never before in the 50+ years of my family’s Thanksgiving traditions have we EVER had macaroni and cheese, although for all of us it was our childhood favorite dish. My Mom just smiled and told us she hadn’t made the dish at all since we all left home, and just felt like making it for us today. My Mom’s surprise made this Thanksgiving more special for me than others in recent memory, mostly because I’m so thankful I still have her there to surprise me.

Living my life inconveniently the past 32 weeks I’ve developed a great appreciation for a number of foods I may have under other circumstances, taken for granted. To start with, I’m really thankful to have a food co-op in my community where I have a super great variety of bulk ingredients to fill up my pantry. After all, the premise of this year is from scratch cooking and baking – and that would be made more difficult without my Outpost Natural Foods Co-op. Most of the ingredients I use regularly, like flour, oats, yeast, nuts, and beans are also all organic. Buying in bulk is not only a cost-savings measure when cooking from scratch, but I also use less packaging and can re-use my plastic bags from week to week.

I’m also really thankful for farm-fresh eggs. When I refer to farm-fresh, I mean that I’m thankful I’ve actually met the farmer (Lynn Lein from Yuppie Hill Farm), and that my eggs were NOT part of a national recall this past fall. I use a lot more eggs now than before I started my food project when they were primarily a breakfast option for me. Now eggs are an important ingredient in things like baked goods and fresh-made pasta, as well as in a salad or on a sandwich for my lunches.


I’m thankful I found a bread recipe I really love and have gotten quite proficient at making once a week. While I enjoy making bread from scratch, and enjoy trying out different methods of baking, this multi-grain bread has become my standby recipe that is a much better substitute than the convenient variety I used to buy, and much more economical as well. I can also experiment by adding a new combination of grains each time I make it, so far without disappointment. This recipe can also be easily made into hamburger or hot dog buns just a few at a time which means I’m not wasting them like I used to when buying a package of eight from the store.

I could go on and on about the many other foods I’m thankful for (Growing Power greens, Indian spices, homegrown tomatoes, Wisconsin maple syrup, Diana’s pickles or Lisa’s pasta sauce) to name a few. But what this year has taught me so far more than anything else is that food and our food sources in particular, should be respected and not taken for granted. Here in the good old US of A we continue to have some of the lowest food costs per capita of any nation, and we continue to rely more and more on processed foods that I really can’t call “food” in good conscious. When you cook all of your meals from scratch you develop an appreciation for the time and resources it takes to get something as simple as a loaf of bread or jar of pasta sauce on your table. I waste less food now than I did before, and save even the smallest amount of a gravy or sauce for another use in my freezer.

And it goes without saying, I’m really thankful I’ve had my readers to encourage me and keep me motivated to go this far this year. I could have easily given up on this whole thing a number of times now, but your encouragement keeps me moving forward, with only twenty weeks left. HOLY CRAP – only twenty weeks? I still have to try making cheese and yogurt and barbeque sauce and mayonnaise and…. I better get crackin!

Cost Comparison Number Two – Salad Dressing

What a great response to this week’s blog post on the cost savings of cooking inconveniently (from scratch). I have two additional comparisons I’ve decided to post right away, along with my new favorite salad dressing recipe.

When I started this project I was not happy about the idea of making my own salad dressing. As easy as I assumed it was to make salad dressing from scratch, the idea of not having the type of dressing I immediately wanted on hand (as in four different varieties), felt somewhat frustrating to me. I also assumed the shelf life of a from-scratch dressing would be a lot shorter than their bottled counterpart. I was pretty much wrong on both accounts.

The first comparison I made is with a balsamic salad dressing. I used to buy Annie’s or the Neuman’s Own brand of dressing, so I set out to find a recipe that was similar. I didn’t have much luck finding anything similar, but I’m pretty happy that a tasty dressing can be made with pretty simple ingredients. However, to my surprise my from-scratch recipe cost twice as much as the bottled counterparts, 74¢ per ounce versus 36¢. Why you ask? I have three words for you – quality of ingredients. The preference in my house is that ingredients should taste good on their own, therefore I used top of the line organic ingredients in my dressing. I know that for many people price is the deciding factor when selecting something as simple as salad dressing. I can’t say I agree.

If you want a great savings that goes along with great taste, my advice is to make your own Ranch dressing. Ounce-for-ounce the homemade Ranch dressing was 24¢ compared to the 36¢ store value brand. I found this recipe on the Food Network website and adjusted the seasonings to my taste. So far I’ve found that it stays fresh refrigerated for at least two weeks. However it never lasts any longer than that to know the real shelf life.

Buttermilk Ranch Dressing

½ cup nonfat plain yogurt

1/3 cup lowfat buttermilk

3 tablespoons mayonnaise

1 ½ teaspoons lemon juice

1 heaping teaspoon Dijon mustard

½ teaspoon onion powder

½ teaspoon garlic powder

1 ½ tablespoon finely chopped fresh chives

1 teaspoon salt

Combine all ingredients and let them marinate together for at least 30 minutes before using the dressing. For a thicker dressing let the yogurt strain through cheesecloth or a paper towel for about 20 minutes before you use it.

I also use the buttermilk in baking bread, so you don’t have to worry about wasting a quart if that’s the only size available.

Recipe adapted from Elle Krieger of the Food Network