Yogurt

Sterilized mason jars with lids
Milk- 2% has the best consistancy (powdered dry nonfat milk is okay, just reconstitute it first)
Deydrated milk- for every quart of milk use 1/2 c. dehydrated milk. This helps helps with the consistancy
3 Tbsp store bought yogurt

optional:
sugar-for every quart of milk do 1/3 c. sugar
Jam-to flavor



Put on medium heat continually stirring. Stir in flavoring-jams, or extracts at 150 degrees, then continually stirring till it reaches 160 degrees. This is to sterilize the milk so that if there is any bad bacteria it will not grow. Let cool for a little while till it is still warm but not hot about 100-110 degrees so that the good bacteria can grow. Stir carefully and slowly about 3 Tbsp yogurt into milk. Mix completely. Pour milk mixture into half-gallon or quart bottling jars. (kerr or ball). close the lids.

Turn oven on for 90 seconds. Any temperature will do, just to warm it up a bit then turn it off. Put the jars in for 8-12 hours. Check every hour to make sure it is warm enough, if it feels cool then turn the oven on for a min to reheat. Then turn it off.

Thickness will vary depending on many factors. It will be fermentated when the milk smells tart and when it is thick. put in the fridge till you are ready to use.

*You can also use a cooler with a heating pad set on warm if you dont want to use your oven.

Yogurt keeps for weeks in the fridge because of the natural preservatives in its cultures.

Easy Tomato Basil Soup

Fresh Ingredients:

Optional Garnishes: Fresh Basil, Parmesan Cheese, Sour Cream

Storage Ingredients:
2 cans tomato sauce (14 oz. each)
1 can evaporated milk (12.5 oz.)
1/4 – 1/2 teaspoon dried basil leaves

Combine tomato sauce, evaporated milk, and dried basil (or substitute with fresh basil if available) and heat. Serve with grated cheese and a dab of sour cream if desired.

(From http://www.idareyoutoeatit.com/)

Crepes

(Makes about 10 crepes)
3/4 cup flour (sifted)
1 1/2 tsp sugar
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1 egg
1 Tbsp melted butter
1/4 tsp vanilla

Mix all ingredients in bowl with hand mixer. Use crepe maker or pour 1/4 cup batter into hot non-stick skillet and rotate skillet until the batter covers the bottom. Cook until lightly brown (edges will peel away slightly). Flip and cook until lightly brown on other side. Serve warm with butter, sugar, jam, fruit, etc.