Wedding and other treats

29 Apr

A handful of us went to Ellie’s this morning to watch The Wedding via BBC.  Whilst we watched we had tea, cranberry sparkling water with orange juice, Elli’s almost famous ambrosia, an apple coffee cake, scones with Devonshire cream, jam, and raspberries, and baked french toast.

The scone recipe is adapted from Bernard Clayton’s bread book. It did come from a Mrs. MacNab, of Scotland.  Notice it has no sugar.  The currants are sweet enough.

Mrs. MacNab’s Scones

2 cups flour, approximately

1 teaspoon each salt and baking soda

2 teaspoons cream of tartar

3 Tablespoons butter, room temperature

1 egg, room temperature, slightly beaten

1/2 cup buttermilk, room temperature

1/2 cup currants or more

Oven: 375 Degrees F

Rub the butter into the mixed dry ingredients.  Add the egg and buttermilk and currants.  Stir, then turn out on a lightly floured board.  There was excess flour in my batch so I just used what there was.  Knead lightly a few times.  Divide dough into 4 portions.  Shape each into an approximate 6″ circle about 1/2 inch thick.  Cut into quarters and place on baking sheet.  Cook about 15 minutes.

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When we arrived home (Isaac went with me) I tried the yogurt I made yesterday afternoon.  Here is what I did to make the yogurt.

Put 7 cups whole milk in a stainless steel saucepan.  This milk containing pan went into a slightly larger saucepan with some water.  Heated the milk to about 185 degrees F and held it there about 30 minutes.  Something online said it would make the yogurt thicker. (By evaporating some water off, perhaps?)

Removed from water bath and heat.  Poured in 1 cup cold ultra-pasteurized half and half, then placed saucepan in a cold water bath and stirred.  The temperature dropped to below 110 degrees F much more quickly than I anticipated. 110 is the temp to inoculate the milk with culture.

Stirred and whisked in about 1.5 T. yogurt from two different kinds: Chobani and Liberte.

Turned oven on the lowest temp setting it goes to: 170 Deg F.  Poured yoogurt solution into my grandmother’s heavy red ceramic bowl, covered with plastic wrap, stuck thermometer in.  Turned off oven after a few minutes and took the bowl in and out of the oven over the course of a half hour, trying to get the milk up to about 100-110 degrees.  Then left it in the oven overnight.  The thermometer still read about 80 F this morning.  Moved the bowl to the fridge before leaving at %.30 this AM.  The yogurt is delicious and not at all tangy.  Mild and wonderful.  I put a bit of honey on a small bowlful when I got home.

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