Saturday, June 27, 2009
Bath Farmers Market By the Kennebec River
Today, it was a sunny day after days of rain so I thought I should take some photos of the Farmers Market in Bath. It use to have only 7-8 venders in 2004 when I first purchased the house and turned it into Kismet Inn Bed and Breakfast, Spa, but now there are over 20 from pig farms to spinning farms. Today, we even had live music, 3 different groups playing on the grass by the water and a solo guitarist on the other side of the street. It was a lovely sunny day with clear blue water, the market felt simply good.
Saturday, June 20, 2009
Making Yogurt
Some instructions from Shadi the owner of Kismet Inn bed and breakfast on how to make yogurt.
I love making yogurt from scratch without any gadgets i.e., the yogurt makers. Recently I have been experimenting different kinds of yogurts. The other day I made Greek style yogurt. As Kelli my most recent guest said, my yogurt making is kind of romantic because I don't rely on any gadgets. I simply warm the organic, raw milk in a pot on low heat till it is really hot which takes at least half an hour for a full gallon of milk then I let it cool so that when I put my finger in the milk it feels warm but not hot.. lukewarm toward warmer side than colder. I take a blanket or just couple of winter coats put the pot in the center, mix in 3-4 spoons of yogurt in the milk, wrap the lid around a clean cloth then put it over the pot and cover the pot with the blanket for 7-8 hours. Then put the pot in the fridge over night which will make the yogurt nice and thick then bottle it and it keeps for weeks without the taste changing.
This is the base for making my yogurts as for Greek style what I did was after the yogurt was made, i.e., refrigerated, etc., I put the yogurt in bag and let it hang for several hours till all the juice/whey of the yogurt was drained. It actually took a whole day. The yogurt tasted creamy and delicious and I was able to keep it for couple of weeks without the taste changing.
Today I tried saffron & cardamom yogurt by adding some saffron and cardamom to the starter yogurt. I have to see how it comes out. I hope some day you can come to the Kismet Inn Bed and Breakfast Spa to taste my yogurts.
Sheep milk from Ells Farm in Maine
Warming the milk
Notice how low the heat is
Saffron... this is the highest quality saffron from Iran which saffron actually originates from and the saffron is superior to the Spanish saffron. I never use any other saffron but Iranian saffron.
Saffron diluted in hot water.
Cardamom wholes crushed in a pestle & mortar
Diluted saffron mixed with yogurt
Cardamom, saffron mixed with yogurt
The saffron and cardamom completely mixed with yogurt
The milk is covered to form the yogurt.
The yogurt after being refrigerated in the same pot is now poured into the bag to drain the whey and become Greek style yogurt.
I love making yogurt from scratch without any gadgets i.e., the yogurt makers. Recently I have been experimenting different kinds of yogurts. The other day I made Greek style yogurt. As Kelli my most recent guest said, my yogurt making is kind of romantic because I don't rely on any gadgets. I simply warm the organic, raw milk in a pot on low heat till it is really hot which takes at least half an hour for a full gallon of milk then I let it cool so that when I put my finger in the milk it feels warm but not hot.. lukewarm toward warmer side than colder. I take a blanket or just couple of winter coats put the pot in the center, mix in 3-4 spoons of yogurt in the milk, wrap the lid around a clean cloth then put it over the pot and cover the pot with the blanket for 7-8 hours. Then put the pot in the fridge over night which will make the yogurt nice and thick then bottle it and it keeps for weeks without the taste changing.
This is the base for making my yogurts as for Greek style what I did was after the yogurt was made, i.e., refrigerated, etc., I put the yogurt in bag and let it hang for several hours till all the juice/whey of the yogurt was drained. It actually took a whole day. The yogurt tasted creamy and delicious and I was able to keep it for couple of weeks without the taste changing.
Today I tried saffron & cardamom yogurt by adding some saffron and cardamom to the starter yogurt. I have to see how it comes out. I hope some day you can come to the Kismet Inn Bed and Breakfast Spa to taste my yogurts.
Sheep milk from Ells Farm in Maine
Warming the milk
Notice how low the heat is
Saffron... this is the highest quality saffron from Iran which saffron actually originates from and the saffron is superior to the Spanish saffron. I never use any other saffron but Iranian saffron.
Saffron diluted in hot water.
Cardamom wholes crushed in a pestle & mortar
Diluted saffron mixed with yogurt
Cardamom, saffron mixed with yogurt
The saffron and cardamom completely mixed with yogurt
The milk is covered to form the yogurt.
The yogurt after being refrigerated in the same pot is now poured into the bag to drain the whey and become Greek style yogurt.
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