I'm with you on the pizza dough; my husband thinks it's alchemy, but it's really not hard to make, and so much better than any pre-made pizza crust.
Another snack idea to try: A friend just brought us a jar of pepitas that he toasted and seasoned. I'm planning to make some myself once this batch runs out. They're perfect for happy hour on the porch.
My husband goes through flavored nuts at an impressive clip, and I was looking to do something like this. Pepitas is a good idea! Thanks for the inspiration.
Yes, salad dressing is a great one! I meant to mention I have been making the Creamy Lemon Dressing from What Goes With What by Julia Turshen with my homemade yogurt. It is excellent.
I want to make mayo but I’ve never been able to get past the raw egg aspect, unfortunately.
I am a Foodie. Tomatoes are in season right now. Leftburner on Instagram elevates tomatoes to the next level. Please check it out. Seasonal, Regional, Fresh Ingredients. Made the top 100 list, food and drinks on Substack.
Robynne, I love your substack! I found this post so fun/inspiring to read. I also love Ali's book Pizza Night, and it features my go-to crust recipe, too. That being said, I tried a focaccia-turned pizza last weekend, and my kid went wild for it! So definitely see how there are two different vibes going on depending on the crust style! I feel very inspired to try to make my own yogurt... perhaps my next project!
I remember very accurately (as it wasn’t that long ago) how freeing it was to be able to look away from my kids (now 6 & 7) to participate in my hobbies again. To cook something as a project, ride my horses for 20 contiguous minutes or weed the garden without having all the desired plants removed also! I love that they like what I like but, a bit of my own fun while they do their own thing is fabulous!
On repeat: Yogurt in IP (though I make it quite differently than you do!); Marcella Hazan’s 3 ingredient tomato sauce; a clean-out-the-fridge frittata; clean-out-the-fridge smoothies
I use the yogurt boil function and when it stops it’s usually close to 180*. Then I remove from IP, stir in 2 TB dried milk powder, then let it cool until I can hold my (clean) finger in it for 10 seconds (or 110* with a thermometer). Then I feed the skin to my dog and take a bit of the cooled milk out, add my starter (from an old batch), whisk that together, then add back to pot, whisk all that together. Put pot back in IP, yogurt function for 10 hours (usually do this overnight ). When it’s done I pop it in the fridge to set. Now what to do with the whey, once I’ve strained it is another dilemma. Sometimes I use it in cooking, I bought the beautiful cookbook Yogurt & Whey for just this purpose, but now that it’s summer more often than not I use it to water my acid loving plants. What do you do with your whey?
What I make rather than buy is some condiments. Buy: tomato ketchup, mustard (or several), mayonnaise, relish (I like sweet, dill could work, your choice. Make: Tartar sauce–mustard+mayo+relish, taste and add spices as desired. “Thousand Island”or “Russian dressing”–ketchup+mayo+relish+spices as desired. Sauce Louis-maybe ketchup, mayo and a little cayenne?
You quickly stir up just as much as needed for one meal.
These are my basics, you could go further, for example horseradish sauce for beef sandwiches? Mayo+purchased horseradish+what calls to you, say, pepper and a tad bit of sugar. My concept is having fewer bottles in the fridge, as much as saving $.
Thanks for this post! I need to get back to making my own IP yogurt. It has been too long, and I spend too much money on yogurt. I truly love dairy products (ha) and go through a lot.
Ahhh I think I need an instant pot to make yogurt! You got me started on making smoothies that you turn into popsicles (actually bought popsicle molds last week bc I saw your note on this!) and my kids have LOVED it.
It really is great for yogurt! I've been using the same refurbished one for about eight years to make yogurt, and I like to think it has paid for itself.
I'm glad to hear the popsicle tip is a hit in your house!
What a great post! Love making homemade granola and gong to try the Lidey version soon. Also just got Salsa Daddy and want to try making my own salsa too.
I am delighted that you love the granola! I will definitively sub olive oil for the canola oil next time. Did you try swapping maple syrup for the honey?
I'm with you on the pizza dough; my husband thinks it's alchemy, but it's really not hard to make, and so much better than any pre-made pizza crust.
Another snack idea to try: A friend just brought us a jar of pepitas that he toasted and seasoned. I'm planning to make some myself once this batch runs out. They're perfect for happy hour on the porch.
My husband goes through flavored nuts at an impressive clip, and I was looking to do something like this. Pepitas is a good idea! Thanks for the inspiration.
Salad dressing. Takes just minutes to shake up a jar and we use it all week. Mayo made with an immersion blender; done in a minute it’s amazing.
Yes, salad dressing is a great one! I meant to mention I have been making the Creamy Lemon Dressing from What Goes With What by Julia Turshen with my homemade yogurt. It is excellent.
I want to make mayo but I’ve never been able to get past the raw egg aspect, unfortunately.
I am a Foodie. Tomatoes are in season right now. Leftburner on Instagram elevates tomatoes to the next level. Please check it out. Seasonal, Regional, Fresh Ingredients. Made the top 100 list, food and drinks on Substack.
Robynne, I love your substack! I found this post so fun/inspiring to read. I also love Ali's book Pizza Night, and it features my go-to crust recipe, too. That being said, I tried a focaccia-turned pizza last weekend, and my kid went wild for it! So definitely see how there are two different vibes going on depending on the crust style! I feel very inspired to try to make my own yogurt... perhaps my next project!
Thanks so much, Katie! That means a lot. And a focaccia pizza sounds amazing!
Yogurt is great because it’s super simple but still feels like a big deal somehow ha!
I remember very accurately (as it wasn’t that long ago) how freeing it was to be able to look away from my kids (now 6 & 7) to participate in my hobbies again. To cook something as a project, ride my horses for 20 contiguous minutes or weed the garden without having all the desired plants removed also! I love that they like what I like but, a bit of my own fun while they do their own thing is fabulous!
Yes, agreed, that sounds absolutely delightful. I look forward to more 20-minute chunks!
On repeat: Yogurt in IP (though I make it quite differently than you do!); Marcella Hazan’s 3 ingredient tomato sauce; a clean-out-the-fridge frittata; clean-out-the-fridge smoothies
Oh yes, clean out the fridge smoothies are great!! I like the frittata idea, though I think my kids would revolt.
Marcella Hazan’s sauce has been on my want-to-make list for years. I’ll have to try soon.
How do you do your yogurt??
I use the yogurt boil function and when it stops it’s usually close to 180*. Then I remove from IP, stir in 2 TB dried milk powder, then let it cool until I can hold my (clean) finger in it for 10 seconds (or 110* with a thermometer). Then I feed the skin to my dog and take a bit of the cooled milk out, add my starter (from an old batch), whisk that together, then add back to pot, whisk all that together. Put pot back in IP, yogurt function for 10 hours (usually do this overnight ). When it’s done I pop it in the fridge to set. Now what to do with the whey, once I’ve strained it is another dilemma. Sometimes I use it in cooking, I bought the beautiful cookbook Yogurt & Whey for just this purpose, but now that it’s summer more often than not I use it to water my acid loving plants. What do you do with your whey?
This is amazing! We do yogurt and pizza dough, but I'm keen to add these other recs. Thank you!
Thanks for reading!
What I make rather than buy is some condiments. Buy: tomato ketchup, mustard (or several), mayonnaise, relish (I like sweet, dill could work, your choice. Make: Tartar sauce–mustard+mayo+relish, taste and add spices as desired. “Thousand Island”or “Russian dressing”–ketchup+mayo+relish+spices as desired. Sauce Louis-maybe ketchup, mayo and a little cayenne?
You quickly stir up just as much as needed for one meal.
These are my basics, you could go further, for example horseradish sauce for beef sandwiches? Mayo+purchased horseradish+what calls to you, say, pepper and a tad bit of sugar. My concept is having fewer bottles in the fridge, as much as saving $.
Yes, so smart! I always have gallons of ketchup on hand. Those are some great ideas, thanks 😊
Thank you, Robynne
Thanks for this post! I need to get back to making my own IP yogurt. It has been too long, and I spend too much money on yogurt. I truly love dairy products (ha) and go through a lot.
I took about a two-year hiatus, so it is great to be back on the rhythm.
No matter how many times I do it, I feel like I’m taking back a teensy bit of power from some of the grocery price gouging. Also it’s delicious!
Ahhh I think I need an instant pot to make yogurt! You got me started on making smoothies that you turn into popsicles (actually bought popsicle molds last week bc I saw your note on this!) and my kids have LOVED it.
It really is great for yogurt! I've been using the same refurbished one for about eight years to make yogurt, and I like to think it has paid for itself.
I'm glad to hear the popsicle tip is a hit in your house!
What a great post! Love making homemade granola and gong to try the Lidey version soon. Also just got Salsa Daddy and want to try making my own salsa too.
Oh I am excited to see what you make from Salsa Daddy!
The caramelized onion and poblano salsa is at the top of my list!
I am delighted that you love the granola! I will definitively sub olive oil for the canola oil next time. Did you try swapping maple syrup for the honey?
Not yet because I am hoarding my maple syrup! Is that your preferred way?
Yes! I live in MA and maple syrup is not $$$
Ah that makes sense. So lucky!!
Very! Where are you?
New Mexico. Not exactly maple syrup country 😆