Thank you everyone who braved the dreary day yesterday. We had a great turn out and lots of goodies to share.
As promised, I have the recipes for the dressings I made from our own farm ingredients. And for extra fun, I’ll share how to make yogurt and apple cider vinegar too.
You will need:
1 sterilized quart jar with a sterilized band and lid- I sterilize mine by boiling in water for 5 minutes.
1 slow cooker that has a “warm” setting
3 1/2 cups of milk (raw milk or store bought milk work for this recipe)
1/2 cup unflavored, live culture yogurt (Dannon, Stolzfus, Chiobani all work, but it must be plain)
Place the milk in the sterilized quart jar and close with the lid and band. Fill the slow cooker half full with 90 degree water and set to warm. Allow the yogurt to culture for 18 hours. Refrigerate. You can use the yogurt for up to 3 weeks.
Apple Cider Vinegar
2-3 cups apple peels and cores
1/4 cup sugar
1 gallon container with lid
Place apple peels and cores in the container with the sugar. Fill the container the rest of the way with water and cover with a lid. Three weeks later, strain the apple peels and cores out and return the liquid to the container. Three weeks after filtering, the apple cider vinegar is ready to use.
Yogurt and Chive Dressing
2 cups of yogurt
2 T fresh chopped chives
2 T lemon Juice
2 T sugar
Salt and pepper to taste
Combine all ingredients and refrigerate for 1-2 hours before serving.
Strawberry Chocolate Mint Vinaigrette
6-8 large ripe strawberries
2 T Chocolate mint Chopped
1/4 cup Walnut syrup ( I used walnut syrup on Sunday, Maple syrup works well too)
2 Cups Apple cider vinegar
In a food processor, combine all ingerdients and puree on high until ingredients are pureed. You can serve immediately, or chill and serve later.