For our anniversary this year, Jake & I decided to head to LongHorn Steakhouse to celebrate. We deliberated for quite awhile, took a couple recommendations, looked up menus and pricing online, and then just went with what sounded good. It didn't hurt that I had a coupon either, though that wasn't a major factor.
LongHorn is new to Omaha. The location we visited is on 144th, just south of West Center but they're opening one on Dodge near 76th St. And I believe there is one in Council Bluffs now as well.
Jake had decided to go with the Prime Rib well before we had arrived. Apparently he loves Prime Rib and due to his new low fat / low cholesterol diet restrictions, he's limited on his consumption of this fine food. That and our pocketbook. His meat filled the whole plate and weighed a pound. Yes, a whole pound. And he loved it!
I was looking forward to a new, limited time entree special: their *Lobster Stuffed Flo's Filet. It was a 7 oz. filet - described on their website as their "guests' favorite" and their "most tender cut of beef" - stuffed in the center with a creamy lobster filling and topped with a small Lobster tail and garlic butter sauce. The steak was fork tender and perfectly prepared. The filling was fine, but mostly just tasted like a creamy, cheesy blend without much lobster flavor. The garlic butter sauce complemented the dish perfectly but wasn't overpowering. Some such sauces are a bit flavorless, though, and I felt this one was spot on. The small lobster tail on top was the best part of the meal, though. I wished I could have ordered an entire lobster. I decided right then & there that an entire lobster is on my dream eating wish list.
The meal came with salads and sides, all of which were good. Jake ordered mashed potatoes with his, even though they didn't come with gravy or a sauce, which is almost unheard of for him. But he really liked them. They were creamy and flavorful, he said, though he couldn't really pinpoint any exact seasonings.
Our anniversary is on January 2nd and we actually celebrated it on the exact day this year, which almost never happens for us due to holiday festivities. And Jake said yesterday that he's ready to go back to LongHorn for more Prime Rib. So I guess that's a positive review!
*The Lobster Stuffed Filet is no longer available.
www.longhornsteakhouse.com
Monday, January 9, 2012
Monday, December 19, 2011
Dipping Pretzels is Awful
I think the title says it all, but let me spell it all out for you in detail.
A couple years ago I got a hair up my butt (pretty picture, huh?!) to make cookies for friends, family & neighbors. I made loads of cookies of all different kinds. One of the kinds was pretzels dipped in almond bark.
I was inspired to do this cookie making by attending a "cookie making party" a friend of mine was having. Let me tell you, it is much different when you have 15 sets of hands making cookies than when you have 1 set. MUCH different.
But when friends & family actually indulged in said cookies, I got a pretty strong response regarding the dipped pretzels. Apparently they are a favorite of both my husband and my brother. All the other cookies were fine, but those were gobbled up the fastest.
Last year I never got the cookie making bug. At all. There were no cookies at the Christian house other than the few that trickled in as gifts from others.
This year, I decided to make a few kinds, but keep it pretty small. One kind I determined would be the dipped pretzels. As Jake is now gluten free, I'd stumbled upon a decent sale a couple months ago on gluten free pretzels and saved them just for this purpose. And then I bought regular pretzels since the gluten free pretzels must be made out of gold for how much they cost. No way am I serving those to just anybody!
And last Monday I set about making cookies. I spent all morning on my "few" kinds of cookies. And this is what I determined: dipping pretzels is THE most tedious, awful part of it all. I absolutely abhor it. I did a few of both regular and gluten free, then used the rest of the melted almond bark to dip some Oreo ball cookies (mash up a whole package of Oreos, mix with softened cream cheese, roll into balls and dip into melted almond bark = amazingness).
Since I had many more pretzels to use up, I bought more almond bark and decided that either Jake would have to help me so he'd know how much it sucks to make them & truly appreciate me more than ever OR we'd have to figure out something entirely new. I chose option B.
I chose to make Pretzel Bark instead. I melted the almond bark, spread it out onto a cookie sheet lined with parchment paper and then dropped the pretzels and a few holiday M&M's in. I pressed the pretzels down to really "set". Then I let it cool for several hours and broke it up into pieces.
I don't really have large cookie sheets without sides, so it was hard for me to spread the melted almond bark out real thin. The bark ended up being rather thick in spots. This might be a problem for people that want more pretzel than bark, but my husband was pretty excited about it.
Another way to use up pretzels is Pretzel Turtles: line a cookie sheet with tin foil, spread out pretzels, place an unwrapped Rolo candy on each pretzel, bake at 250 degrees for 2-3 minutes (just til the candy is soft), then remove from the oven and press a pecan half onto each candy. They look just like little turtles, especially if you use the round pretzels! But I like to use the waffle shaped pretzels - better surface area coverage.
Since Jake doesn't like caramel that much, we tried miniature Reese's peanut butter cups this year and replaced the pecan halves with holiday M&M's. THIS WAS NOT ENTIRELY SUCCESSFUL. The PB cups were MUCH more expensive - you don't get nearly as many for the money - and a bit too large for the pretzels. And the chocolate melts way too much but the peanut butter doesn't get soft at all really. They looked really messy too. Kind of like melted ice cream sundaes. But they tasted pretty good. Just way too expensive for the payoff.
Do you have any tedious holiday recipes that others just love? Do you give into the pressure to please them? Or have you found a great shortcut instead?
Happy Holidays, all!
A couple years ago I got a hair up my butt (pretty picture, huh?!) to make cookies for friends, family & neighbors. I made loads of cookies of all different kinds. One of the kinds was pretzels dipped in almond bark.
I was inspired to do this cookie making by attending a "cookie making party" a friend of mine was having. Let me tell you, it is much different when you have 15 sets of hands making cookies than when you have 1 set. MUCH different.
But when friends & family actually indulged in said cookies, I got a pretty strong response regarding the dipped pretzels. Apparently they are a favorite of both my husband and my brother. All the other cookies were fine, but those were gobbled up the fastest.
Last year I never got the cookie making bug. At all. There were no cookies at the Christian house other than the few that trickled in as gifts from others.
This year, I decided to make a few kinds, but keep it pretty small. One kind I determined would be the dipped pretzels. As Jake is now gluten free, I'd stumbled upon a decent sale a couple months ago on gluten free pretzels and saved them just for this purpose. And then I bought regular pretzels since the gluten free pretzels must be made out of gold for how much they cost. No way am I serving those to just anybody!
And last Monday I set about making cookies. I spent all morning on my "few" kinds of cookies. And this is what I determined: dipping pretzels is THE most tedious, awful part of it all. I absolutely abhor it. I did a few of both regular and gluten free, then used the rest of the melted almond bark to dip some Oreo ball cookies (mash up a whole package of Oreos, mix with softened cream cheese, roll into balls and dip into melted almond bark = amazingness).
Since I had many more pretzels to use up, I bought more almond bark and decided that either Jake would have to help me so he'd know how much it sucks to make them & truly appreciate me more than ever OR we'd have to figure out something entirely new. I chose option B.
I chose to make Pretzel Bark instead. I melted the almond bark, spread it out onto a cookie sheet lined with parchment paper and then dropped the pretzels and a few holiday M&M's in. I pressed the pretzels down to really "set". Then I let it cool for several hours and broke it up into pieces.
I don't really have large cookie sheets without sides, so it was hard for me to spread the melted almond bark out real thin. The bark ended up being rather thick in spots. This might be a problem for people that want more pretzel than bark, but my husband was pretty excited about it.
Another way to use up pretzels is Pretzel Turtles: line a cookie sheet with tin foil, spread out pretzels, place an unwrapped Rolo candy on each pretzel, bake at 250 degrees for 2-3 minutes (just til the candy is soft), then remove from the oven and press a pecan half onto each candy. They look just like little turtles, especially if you use the round pretzels! But I like to use the waffle shaped pretzels - better surface area coverage.
Since Jake doesn't like caramel that much, we tried miniature Reese's peanut butter cups this year and replaced the pecan halves with holiday M&M's. THIS WAS NOT ENTIRELY SUCCESSFUL. The PB cups were MUCH more expensive - you don't get nearly as many for the money - and a bit too large for the pretzels. And the chocolate melts way too much but the peanut butter doesn't get soft at all really. They looked really messy too. Kind of like melted ice cream sundaes. But they tasted pretty good. Just way too expensive for the payoff.
Do you have any tedious holiday recipes that others just love? Do you give into the pressure to please them? Or have you found a great shortcut instead?
Happy Holidays, all!
Tuesday, November 29, 2011
Here's to New Traditions!
My family has some pretty serious holiday food traditions. I've mentioned that before. And the hubs has a fairly strict view of Thanksgiving fare. So serious that I finally had to nail down what exactly is essential to him, since it's apparently his favorite meal AND he takes it so seriously. The result? Turkey, mashed potatoes & gravy, Stovetop stuffing (NOT homemade) and pumpkin pie with whipped topping. Though now that he's gluten-free, he does enjoy pumpkin pie bars, which are basically pumpkin pie without the crust. And evidently, he's never been a big crust fan anyway.
This year, we all gathered at my brother's home for a family Thanksgiving affair. Beautiful weather, an abundance of food, a brand spanking new baby and a great-grandmother rounded out the day. It was exactly what Thanksgiving is about.
And to top it off, those of us that are not of the crazy persuasion (i.e. those of us that love coconut with an everlasting love) enjoyed my brother's perfectly crafted homemade Coconut Meringue Pie. He made one last year, but that was when he lived far, far away in a land called Illinois. Now he's able to grace us with his presence. And he's perfected the crafting of a fine meringue, something yours truly has not yet attempted. But not only that. He used an actual coconut for his Coconut Meringue Pie. You know, one of those brown hairy things that look like a rock? Yep, that. And apparently he broke a knife in the process.
I guess this pie called for unsweetened coconut flakes in the pie filling. And after looking at a couple stores and not finding unsweetened coconut flakes, my brother decided he'd give the real deal a go. Me, I'd just grab a bag of the sweetened stuff & call it good, knowing that it's PIE afterall. But I'm not a glutton for punishment. Just pie.
It was great, though. And totally worth the effort of drilling a hole in the coconut, draining the milk, peeling the coconut, putting it in the food processor, and then actually making the PIE. (His super awesome wife made a homemade crust for him too. SERIOUSLY, people! They need a show of their own.)
Since this is the second year Matt's made this pie for Thanksgiving, I officially declare it a tradition. You're welcome, Smith family. You're welcome. (Make a note, Matt!)
After the Smith family affair, we stopped by my husband's relatives to say hello & goodbye. And in the meantime, we learned that Jake's aunt Marti (she's been noted highly on this here blog before) had a bag of unsweetened coconut flakes in her pantry that she'd apparently procured at the Supersaver store just down the street. My brother was super happy to learn of this the next day.
We extended our Thanksgiving celebrations to the following day, not with crazy shopping but with sushi. As it should be. Jake & I joined a couple of friends, my two younger brothers, their wives, and one sister-in-law's parents and brother at Hiro, our fave sushi joint for happy hour sushi on Friday night at 10pm. LOTS of sushi was had by all. And we declared the newest family holiday tradition to be Black Friday Sushi. So you'll know where to find us next year. Our table is open to all!
This year, we all gathered at my brother's home for a family Thanksgiving affair. Beautiful weather, an abundance of food, a brand spanking new baby and a great-grandmother rounded out the day. It was exactly what Thanksgiving is about.
And to top it off, those of us that are not of the crazy persuasion (i.e. those of us that love coconut with an everlasting love) enjoyed my brother's perfectly crafted homemade Coconut Meringue Pie. He made one last year, but that was when he lived far, far away in a land called Illinois. Now he's able to grace us with his presence. And he's perfected the crafting of a fine meringue, something yours truly has not yet attempted. But not only that. He used an actual coconut for his Coconut Meringue Pie. You know, one of those brown hairy things that look like a rock? Yep, that. And apparently he broke a knife in the process.
I guess this pie called for unsweetened coconut flakes in the pie filling. And after looking at a couple stores and not finding unsweetened coconut flakes, my brother decided he'd give the real deal a go. Me, I'd just grab a bag of the sweetened stuff & call it good, knowing that it's PIE afterall. But I'm not a glutton for punishment. Just pie.
It was great, though. And totally worth the effort of drilling a hole in the coconut, draining the milk, peeling the coconut, putting it in the food processor, and then actually making the PIE. (His super awesome wife made a homemade crust for him too. SERIOUSLY, people! They need a show of their own.)
Since this is the second year Matt's made this pie for Thanksgiving, I officially declare it a tradition. You're welcome, Smith family. You're welcome. (Make a note, Matt!)
After the Smith family affair, we stopped by my husband's relatives to say hello & goodbye. And in the meantime, we learned that Jake's aunt Marti (she's been noted highly on this here blog before) had a bag of unsweetened coconut flakes in her pantry that she'd apparently procured at the Supersaver store just down the street. My brother was super happy to learn of this the next day.
We extended our Thanksgiving celebrations to the following day, not with crazy shopping but with sushi. As it should be. Jake & I joined a couple of friends, my two younger brothers, their wives, and one sister-in-law's parents and brother at Hiro, our fave sushi joint for happy hour sushi on Friday night at 10pm. LOTS of sushi was had by all. And we declared the newest family holiday tradition to be Black Friday Sushi. So you'll know where to find us next year. Our table is open to all!
Thursday, November 10, 2011
Lemon VS. Lime
The debate has been raging in the Christian household for some time now. ("Raging" *might* be overstating it a bit for effect. Might.) I think it started when my helpful younger brother stated his preference for lime juice over lemon juice in cooking. And my ever faithful husband hopped on that bandwagon with glee.
I don't mind lime juice. I simply prefer the lemon variety. It's slightly less tart & pungent. More soothing and discreet. There - with a kick - but not a kick AND a punch. Know-what-I-mean?
Not to mention that lime juice is infinitely more expensive than lemon. I can find multiple generic varieties of lemon juice on the market. Not so much with lime. And for MORE money, I can be the proud owner of a SMALLER bottle of lime juice. What a deal!
My favorite Skinny Taste Black Bean Corn Salad calls for fresh lime juice. Newsflash: I prefer it with lemon juice. And the kind out of the bottle in my fridge works just fine, thanks. (I know, this pretty much knocks me out of the "Foodie of the Year" award running, but I can deal with it, so join me, won't you?)
We've been eating lots of fish lately & a preferred method of preparation is to drizzle the fish with olive oil & lime juice, sprinkle with some salt & pepper (and maybe some garlic salt or powder) and bake it at 400 degrees for 10 minutes. Top it with chopped avocado (sprinkled with a bit of garlic salt) after baking for added panache. I would be more than happy to substitute lemon juice for the lime juice, but I think I might be met with a revolt.
What's the verdict in your household: lemon or lime?
I don't mind lime juice. I simply prefer the lemon variety. It's slightly less tart & pungent. More soothing and discreet. There - with a kick - but not a kick AND a punch. Know-what-I-mean?
Not to mention that lime juice is infinitely more expensive than lemon. I can find multiple generic varieties of lemon juice on the market. Not so much with lime. And for MORE money, I can be the proud owner of a SMALLER bottle of lime juice. What a deal!
My favorite Skinny Taste Black Bean Corn Salad calls for fresh lime juice. Newsflash: I prefer it with lemon juice. And the kind out of the bottle in my fridge works just fine, thanks. (I know, this pretty much knocks me out of the "Foodie of the Year" award running, but I can deal with it, so join me, won't you?)
We've been eating lots of fish lately & a preferred method of preparation is to drizzle the fish with olive oil & lime juice, sprinkle with some salt & pepper (and maybe some garlic salt or powder) and bake it at 400 degrees for 10 minutes. Top it with chopped avocado (sprinkled with a bit of garlic salt) after baking for added panache. I would be more than happy to substitute lemon juice for the lime juice, but I think I might be met with a revolt.
What's the verdict in your household: lemon or lime?
Tuesday, November 1, 2011
Best Cheese Curd in Wisconsin
Growing up we had white cheddar cheese curds from
the Kalona, Iowa,
cheese factory in Amish country. Our
parents taught us that the freshest cheese curds squeak when you bite into
them. And the field trips to the cheese
factory in grade school taught me that cheese making is kinda gross to look at
but definitely delicious. Mark
Chitwood’s recent blog post reminded me of my innate love of cheese curds.
While in WI this fall I
went to the Vernon County Fair. This fair has been going strong for 150 years.
Though, this was my first time.
I love county fairs. The people are amazing. There are barn animals everywhere. Fried food. Need I say more.
The Westby Dairy is by far my favorite place to buy cheese curd in the world. Every time I am in SW Wisconsin I go to this dairy.
Well they had the curd mobile at the fair. I kid you not - there was always a line. Always. All they have there is Curd or Fried Curd and shakes. YUM YUM. If you love cheese - and I know you do - find your way to Westby, WI and go the this dairy. You cannot miss it - right on the main drag.
I love county fairs. The people are amazing. There are barn animals everywhere. Fried food. Need I say more.
The Westby Dairy is by far my favorite place to buy cheese curd in the world. Every time I am in SW Wisconsin I go to this dairy.
Well they had the curd mobile at the fair. I kid you not - there was always a line. Always. All they have there is Curd or Fried Curd and shakes. YUM YUM. If you love cheese - and I know you do - find your way to Westby, WI and go the this dairy. You cannot miss it - right on the main drag.
(Reposted with permission. To learn more about great photography, visit
Mark’s blog regularly: www.markchitwood.com)
Wednesday, October 26, 2011
Starbucks' Salted Caramel Hot Chocolate
The days are turning cooler on a more regular basis. This leads me to crave a hot drink in my hand. A yummy, sweet, flavorful drink.
So my drink of choice lately has definitely been the new Salted Caramel Hot Chocolate at Starbucks. I'm not a huge fan of coffee. I like it moderately, but a lot of times I find it much too bitter for my tastes. Thus, hot chocolate.
The first time I ordered this particular beverage, I didn't notice much - if any - of a difference with the "Salted Caramel". But I think if you drink it with the lid on, I find that you miss out on the specialness of the salt. (And it takes too long for the drink to cool down enough for me to actually drink it!) So since I've been removing the lid, it's been much more noticeable. The "salted" part anyway. I'm still not sure the "caramel" part is strong enough.
I'm intrigued with the balance of sweet to savory in my diet. Just the right amount of salt brings out the full flavor of the chocolate, something I've known about in cooking for some time. (Hello, Wendy's fries dipped in a frosty!!) It's this kind of "science" of food that I find most interesting of late. How cooking & baking are really just chemistry, but a kind that I enjoy much more than anything I worked on in a high school lab!
I am trying to cut down on my sugar/caloric intake most days. So this particular drink is a special treat! Though I do order it "nonfat, no whip", which helps a bit. And I don't miss those extra calories one bit. The froth on top is just as yummy without the added "whip".
Have you tried the new Salted Caramel Hot Chocolate or Mochas at Starbucks? What's your favorite new food combo?
So my drink of choice lately has definitely been the new Salted Caramel Hot Chocolate at Starbucks. I'm not a huge fan of coffee. I like it moderately, but a lot of times I find it much too bitter for my tastes. Thus, hot chocolate.
The first time I ordered this particular beverage, I didn't notice much - if any - of a difference with the "Salted Caramel". But I think if you drink it with the lid on, I find that you miss out on the specialness of the salt. (And it takes too long for the drink to cool down enough for me to actually drink it!) So since I've been removing the lid, it's been much more noticeable. The "salted" part anyway. I'm still not sure the "caramel" part is strong enough.
I'm intrigued with the balance of sweet to savory in my diet. Just the right amount of salt brings out the full flavor of the chocolate, something I've known about in cooking for some time. (Hello, Wendy's fries dipped in a frosty!!) It's this kind of "science" of food that I find most interesting of late. How cooking & baking are really just chemistry, but a kind that I enjoy much more than anything I worked on in a high school lab!
I am trying to cut down on my sugar/caloric intake most days. So this particular drink is a special treat! Though I do order it "nonfat, no whip", which helps a bit. And I don't miss those extra calories one bit. The froth on top is just as yummy without the added "whip".
Have you tried the new Salted Caramel Hot Chocolate or Mochas at Starbucks? What's your favorite new food combo?
Tuesday, October 4, 2011
Homemade Yogurt
A fabulous fellow blogger recently posted about making homemade yogurt and said I could repost for y'all here. I'm going to try it myself very soon. I promise. I hope. Enjoy!!
http://ifthesewallsspoke.blogspot.com/2011/09/homemade-yogurt-instructions.html
So first of all, this was not my idea. I didn't even know it was possible to make yogurt at home without a yogurt maker (which would make enough to last about one DAY over here), or at least a lot of jars, temperature checks, storage space, blah blah blah. I had looked into it, and thought it was way too time consuming and tedious for me to mess with (for instance, a very long tutorial on this site here). Then, my friend Robyn, sent me this link: here. Robyn is a lot smarter than me, and a lot more kitchen savvy. Plus, she likes to make stuff from scratch and she's thrifty. See why I like her? All my good recipes started from her, somewhere along the line!
Anyway! I finally sucked it up and tried it, and it worked. Glory, Glory, Halleluiah! She and I were both skeptical, because it was that easy. So, I sucked it up again, and read thru the long, boring, tedious instructions on the first site. Just to make myself feel better, I thought I'd better check temps and make sure I wasn't going to kill us all with rotten homemade dairy products. Turns out, to start you only need to remember a few things, and once you've got a system, you won't have to check temps ever again.
I have a big crock pot, I don't know what size. I'm guessing it's between 6-8qts. I should go fill it up right now and check, but I'm too lazy. Laziness is what got me to this recipe in the first place, so think whatever you want about that! Anyway, this is what I use.
Anyway! I finally sucked it up and tried it, and it worked. Glory, Glory, Halleluiah! She and I were both skeptical, because it was that easy. So, I sucked it up again, and read thru the long, boring, tedious instructions on the first site. Just to make myself feel better, I thought I'd better check temps and make sure I wasn't going to kill us all with rotten homemade dairy products. Turns out, to start you only need to remember a few things, and once you've got a system, you won't have to check temps ever again.
I have a big crock pot, I don't know what size. I'm guessing it's between 6-8qts. I should go fill it up right now and check, but I'm too lazy. Laziness is what got me to this recipe in the first place, so think whatever you want about that! Anyway, this is what I use.
- Big crock-pot, milk, starter yogurt.
This is the yogurt I used for my starter. This 6oz of yogurt costs $1 and contains 6 different strains of bacteria. I thought, if I'm going to make my own, I may as well make some really good yogurt, right? Once you've got your batches going, you don't have to buy another starter, you save back some of your own, and use that. For every 8 cups of milk you use, you'll need 1/2 cup yogurt (4oz, for all of you who are math-challenged like me).
- Start by pouring 8 cups of milk into the crock-pot, set it on LOW, and leave it for 2.5 hours. I discovered that mine cooks hotter than some, maybe because it's bigger? Your goal is to get the milk to 185*. I caught mine at 189* after 2 hours, so I wrote that down, and will never check the temp again for that step.
- Then, turn off (or unplug, if the knob fell off six years ago) and leave it for another 2.5 to 3 hours. Again, you will just have to check temps and see how long it takes...your goal is to get the milk back down to around 110*. Some people put it in the fridge to make it go faster, take the crock out of the warmer, put it outside...whatever. I'm lazy! So, I just unplugged mine, and left it sitting on the counter, and it took about 2.5 hours. This is where other recipes get crazy with pouring into individual jars, setting up warm baths, packing hot water in coolers...too much work for me.
- Once you're at about 110* remove about 1/2 cup warm milk and mix with your 1/2 cup starter yogurt. I say mix, but I actually kind of fold gently. Then, pour the starter + milk back into the crock.
- Wrap the crock-pot (which now contains milk + starter, at about 110*) in heavy towels, and let it sit. This is when the starter is going to make yogurt out of all that warm milk, and your goal is to keep everything warm while it's doing it's thing. Since we like our house pretty cool, I decided to warm up my oven to 200*, then turned it off, then shoved that whole mess into the oven and shut it. I figure it keeps the heat in a little better, plus it's out of the way. Then I unplug my oven so I don't forget it's in there :)
That. Is. It. You can let it sit anywhere between 4 and 24 hours. I've been letting mine go between 6 and 8 hours, and think the consistency and sweetness are great. Plus, since I'm not checking the temp or keeping it heated, I figure 6-8 hours is probably the max I should go. However, this last batch went closer to 13 hours, because I forgot about it...and it was fine. It did have more whey on the top, which is OK. There are all kinds of sites with info about the length of time you should let it incubate...like this one, if you care and aren't as lazy as I am :)
I store mine in quart containers, in the fridge. We go through it so fast, I can't imagine it would do me any good to freeze it, but you can freeze yogurt!
THICK! And, cheap. Holy thrifty goodness. I owe Robyn $$ for getting me obsessed started. With a $3 gallon of milk, you can make 6oz of that expensive yogurt for $0.15. For real? Let me check my math again... YES. FIFTEEN CENTS vs. $1? I am in. Just don't forget to save some back to use as a starter for your next batch, otherwise you'll have to add another dollar... :)
And yes, I'll probably stand a utensil up in the yogurt every time I make it, just because I'm so amazed that it's so thick and it worked! Every time I open that container I feel like I'm cheating the system. Take that, suckas! We've been adding pureed fruit or homemade jam to ours, and making parfaits. Anything tastes better when you call it a parfait!
If you want to copy and paste, here's the quick version:
Heat 8 cups milk to 185* in crock-pot (approx. 2.5 hours)
Turn off and cool milk to around 110*
mix 1/2 cup starter yogurt with 1/2 cup warm milk-then add back into crock-pot
Cover, wrap, and let sit 4-24 hours
Viola!
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