2016 has been my year of fermented foods. If you came to my house, you’d find bottles of kraut, kimchi, and kvass in the refrigerator. Brian has had a 3 gallon glass jar of kombucha brewing since January (in our bedroom, of all places.) I also enjoyed a loaf of bread from a sourdough starter living on a shelf in our kitchen until I accidentally forgot to feed it and it died. The point of all of this listing is just to say that there are so many happy bacteria living in my house! And after watching Cooked last month, I’ve become even more smitten with the idea of all the microbes moving in with me.

I made yogurt once a few years ago in a cooking class on milk fermentation. We also made beautiful stretchy mozzarella and I learned what rennet is. (Sorry if I just ruined cheese for you.) At a farmers market about a month ago, I was talking to the lovely Genesis of Full Hand Farm and she informed me that yogurt can be made very simply and with very little effort in a crockpot! This was news to me and the encouragement I needed to start exploring yogurt making on my own. Some of the biggest advantages of making yogurt at home include being able to adjust the tanginess to your liking (I like a super tangy yogurt) and to decrease the lactose content if you have trouble digesting dairy. Who knew that these things could be so easily controlled?! So, without further ado, some instructions:

1. Acquire a half gallon of milk and two tbsp. of plain yogurt (these are the only ingredients.) The amount of milk you use will equal the amount of yogurt you make, so use a quart of milk and 1 tbsp. of yogurt if a half gallon seems like too much. Arguably the most important thing here (and one of the biggest reasons to make your own yogurt in the first place) is to select ingredients that you feel good about. For me, that means milk and starter yogurt produced by cows who live outside and eat grass and that are raised by a small dairy. If you’re in the Midwest like me, I’d suggest checking out Traderspoint Creamery whose products can be found in groceries throughout the region.
2. Pour milk into your crockpot and turn to low/medium heat. Allow milk to warm for approximately 2 hours or until it reaches a temperature of 180F (you’ll need to use a thermometer to check this.) Once the milk gets to temperature, unplug the crockpot and allow the milk to cool to 120F.
3. At 120F, stir yogurt into milk until it is fully incorporated. Put the lid back on the crockpot and cover with several bath towels. Leave the yogurt to ferment in a place where it will not be disturbed for at least 8 hours. If you want a tangier yogurt or to reduce the lactose content of the yogurt further (good thing to consider if you’re sensitive to dairy products) ferment for closer to 12 hours.
4. After fermenting, place the crockpot of yogurt in the refrigerator for a few hours to make sure it is fully set.
5. If you’d like to make a thicker yogurt, you can use a cheesecloth to strain off some of the liquid. I did not do this, but it is quite a straightforward process.

This entire process can also be done over the stove and in less time, but requires a bit more stirring and double-checking to ensure that the milk doesn’t scald.

If you need some inspiration for what to do with all of the yogurt you just made, may I recommend a banana oatmeal smoothie? Throw all the below ingredients into a blender and blend to desired consistency. Quantities listed will make two generous servings.

ingredients:

• two bananas (ideally frozen, but not a problem if they aren’t)
• 1 c. milk of your choosing (I often use a nut milk)
• 1 tbsp. maple syrup
• 1 c. yogurt
• 1/3 c. old fashioned oats/rolled whole oats
• handful of ice cubes

Now go get all of your friends together and eat some yogurt!

If you haven’t heard of her already, Jenny Rosenstrach is a lady you should be aware of. Her blog and subsequent book, Dinner: A Love Story, were born of a dinner diary detailing what she’s eaten for dinner every night since 1998. Her recipes are excellent and varied and I perceive the center of her work to be that all relationships can be made stronger simply by sitting down with your people for a meal. YES! I agree wholeheartedly and love the authenticity of her voice and mission.

Possibly the only thing I love more than the spirit behind her work are her Rut-Busting Pulled Pork Sandwiches. I made these sandwiches for the first time two years ago for one of Brian’s first visits with my parents. We were planning for a sunny summer afternoon meal and I told them I’d bring the main course if they handled side dishes, so we got a five pound pork shoulder from the farmers market. Since it was a pretty big guy, it took quite a long time to cook. I stupidly decided it would work well to put this thing in the oven just before we went to sleep so we were up every two hours the entire night checking on the pork roast. It felt like a preview of having a newborn baby and I would not suggest this method of preparation. Cook the roast on an afternoon when you know you’ll be home and  hanging around and then invite over a group of friends for dinner. That sounds to me like a much more enjoyable use of time, and everyone will be so impressed by your sandwich-making skills.

Original recipe here. I’ve adapted it slightly to make the sauce a bit thinner and more acidic. And I’m totally team pork shoulder. Also, this roast could certainly be made in the crockpot if that’s your thing — I assume the method there would be to throw everything in the pot (possibly halve amounts of thyme, salt, and pepper?) and let it cook for 6 – 8 hours on high or longer on low.

Before we get too far into this, shall we discuss pork shoulders? A pork shoulder is a pork’s shoulder is a pig’s shoulder. That is what it is! Sometimes butchers refer to shoulders as primal cuts, meaning they are one of the first pieces of meat separated from the animal during butchering. Typically, primal cuts carry a lower price tag than other cuts of meat since they don’t require as much intensity in carving. Pork shoulders are a hard working muscle on any piggy, so they should be cooked ‘low and slow’ to render them tender. The boston butt and picnic roast are both from the shoulder of a hog, though the picnic tends to have less fat and more connective tissue, meaning it may require a bit more cooking time than a boston butt. I find either type of shoulder roast to be a great fit for any meal you’re planning to cook for a long time on low heat.

ingredients:

• four pound pork shoulder roast (boston butt or picnic)
• 2 tsp. dried thyme
• 2 tsp. salt
• 2 tsp. black pepper
• 3 tbsp. olive oil
• 1 large onion, diced (or in my case, 6 small ones)
• 2 cloves garlic, minced
• 1 1/2 c. barbecue sauce (I used this one from my local organic grocery, but making it yourself would be fabulous, too. Jenny has a recipe on p. 238 of her book which I’ve never tried to make because I never have bourbon which is one of the ingredients, but it sounds really tasty.)
• 1 c. apple cider vinegar
• 3 dried chiles (Jenny recommends guajillo chiles or a few drops of hot sauce as a replacment, I used ancho chiles. Use whatever you can get your hands on!)
• 2 bay leaves

directions:

Preheat oven to 325F. Mix together thyme, salt, and pepper in a small bowl. Rub a thawed pork shoulder all over with the seasoning to coat.

On the stove, warm a dutch oven or other heavy pot that can go in the oven to medium heat and add olive oil. Cook seasoning-coated pork shoulder in oil for 5 – 7 minutes on all sides and remove pork shoulder from pot.

Add diced onion and minced garlic to the pot and cook until onions are translucent. Add barbecue sauce, apple cider vinegar, bay leaves, and chiles. Bring to a boil. Add pork roast back to pot and ensure that the liquid comes at least 1/3 of the way up the roast. If it doesn’t, add some additional water and mix to combine.

Transfer the pot to the oven and cover with a lid left slightly ajar. Cook for approximately 6 hours, flipping the roast once every hour. Roast is done when it can be easily pulled apart with a fork. Shred the meat and mix with sauce. Make sure to remove chiles and bay leaves.

I wanted to make brioche buns to use for these sandwiches. I mixed and kneaded the dough using a sourdough starter I’ve recently been feeding and it turned out beautifully —carmel-y and thick and warm and firm. Never have a seen a more perfect dough ball. Alas, it was a total flop in terms of timing and never made it from gorgeous and perfect ball of dough into the oven to become bread. Really really sad thing throwing that away after its fifth day in the fridge. Anyway, the pulled pork ended up on toasted semolina buns with melted sharp cheddar cheese, a fried egg, and mixed greens. Not complaining.