So, You Think You Can Cook?4Aventures dans la Katima-cuisine5
aking yogurt is ridiculously easy. You just need a
little time. (And remember, reading the recipe rst
doesn’t make you a bad cook!)There are only two ingredients to yogurt: milk, and bacteria.Now that you know this, have a look at the ingredients of most yogurts at the grocery store. You’ll be surprised by how many of those so-called yogurts aren’t really yogurt at all.
2 litres milk (whatever fatness you like)
2 tbsp. live-culture plain yogurt, like Astro Balkan Style
Create a hot water jacket by placing a smaller pot inside1.
a bigger one and lling the bigger pot with water until
it’s half-way up the smaller pot. Pour the milk into thesmaller pot and set on high heat on the stove. This heatsthe milk while preventing it from burning.Heat milk to 180°F. If you don’t have a candy 2.thermometer (a cheap one costs around $4), this is thetemperature where the milk begins to sputter and steam,like for a cappuccino.Take the milk off the heat and cool quickly to 110°F by 3.putting the pot in a sink full of cold water. If you don’thave a thermometer, 110°F is about baby-bottle warm. Add the yogurt starter. Stir and cover. The key now 4.is simply to keep the yogurt undisturbed at the righttemperature for the next 8–10 hours. Yogurt culture works best around 110°F. If it gets too hot, it dies, if it gets
Few of us realize while growing up that we make politicalstatements every day with the food we put on our plates.Katimavik was an opportunity to explore how human rights,environment, sustainability, globalization, energy use, andhealth and nutrition apply to the foods we buy. We supportedIsland farmers by buying local fruits, vegetables and meats.This also ensured that our food producers got a fair price fortheir products. And, with chemical fertilizers, pesticides,antibiotics and growth hormones now being ubiquitous inindustrial farming, buying from small, local, organic farmsincreased the taste and health value of our foods. We boughtfair trade coffee, sugar and cocoa to support fair wages andhumane treatment of plantation workers in the tropics. We bought only sustainably caught seafood. We bought
Atlantic-grown, organic, stone-milled our. And this was just
the beginning: there are many more issues to explore andchanges we can make to our food-buying and eating habits. While I don’t expect anyone to continue cooking from scratchall the time, if you know how to, you at least have a choice: buying processed food is no longer the default option. Instead,everytime you buy a loaf of bread, you are evaluating yourpriorities (cost, taste, convenience, nutritional value, etc.)and making a choice. And in doing so, you are asserting control over what you put in your body.True, you may not have the luxury of being a stay-at-homehouse manager, but often it only takes a little more time toprepare foods yourself. Mayonnaise? As easy as pulling outthe blender. Hummus? Ditto. Yogurt? Isn’t that just milk? If you’ve never made something before, isn’t that an even bigger argument for trying itout? Keep cooking real foodat home and before you know it, all you’ll have on yourplate is pure, unadulteratedFood. Bon appetit.— Natalie Gillis August 2010