This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

I had several apples that were starting to bruise along with a bag of apples sitting on the other end of my counter. I figured now is the time to make some apple sauce before they all get too bad.

Now I am not a fan of peeling things if I can help it. So when I found out about this method of getting quick apple sauce with hardly any dishes and absolutely no peeling, I was all for it. Now I do like the texture of applesauce that doesn’t have the skin, so there is one more step when making this apple sauce to remove the peels but it’s super quick.

I love using the instant pot to make things super easy and cut down on my need to stand at the stove and keep and eye on cooking food. Not to mention if I need to leave the house for any reason, this can keep cooking and be done by the time I get back. I don’t need to worry about turning off the stove and picking it back up when I return home.

It also keeps the food warm by switching to the warm setting and it’s ready for me to continue with when I’m ready.

What can applesauce be used for?

• In baked goods you can use them in place of oil in a 1:1 ratio
• An added ingredient to your dinner side dish – add some sour cream and a little nutmeg and eat it alongside some pork or chicken
• Add it to your bowl of oatmeal
• Make a Peanut Butter and Applesauce sandwich
• I like to add it to my strudels – just add a little sweetener and cinnamon – yum!
• Make frozen apple sauce bites for your toddler
• Add some to your yogurt with some granola for a tasty breakfast or snack.
• Warm some up in a bowl and sprinkle some cinnamon on it.
• You could even make this a gift and add them to pint size mason jars and add a cute tag.
• The possibilities are endless

In a pinch I have used apple sauce in place of oils when I am making a cake or other baked goods. I have frequently made these delicious Applesauce Muffins for my kids and they love them.

What kind of apples make the best applesauce?

If your looking for a sweet applesauce, Gala, Fuji and Honeycrisp are best for that.

If your wanting a tart applesauce, McIntosh, Cortland, Pink Lady and Granny Smith would be your go to apples.

How to make Instant Pot Applesauce

Supplies Needed:

Instant Pot

Stainless steel food mill

Ingredients:

Apples (any variety will work for this recipe)

Cinnamon if you choose

How to make Instant Pot Applesauce

1. Wash your apples
2. Add them to your instant pot
3. Add the water, 10-12 apples – 1/2 a cup, a full 6 quart instant pot – 3/4 – 1 cup. You don’t want to add too much water because the apples release a lot of liquid.
4. Put the lid on the instant pot and set it to seal
5. Press the Pressure Cook setting and set it to High Pressure
6. Set the time for 30 minutes
7. When the time is up you can let the pressure naturally release or release the seal yourself.
8. Scoop out about a cup or two at a time into the food mill and run it through there adding more as needed.
9. I occasionally spin the handle in reverse to scrape up the skin that gets stuck along the bottom.
10. Keep adding to your food mill removing and seeds and peels until your finished.
11. Add a teaspoon of cinnamon if desired.
12. If you want to add a sweetener, you can drizzle some honey or maple syrup.
13. I keep my applesauce in mason jars. Add a funnel to a half gallon jar and pour it in.

Storage

This should keep in your fridge for a couple weeks.

For longer storage you can freeze them in Souper Cubes then pop them out and keep them in gallon freezer bags.

What to do if you don’t have a food mill

If you don’t have a food mill but want applesauce today, I have a couple ideas for you. You can always leave the peels on, just core the apples and then add them to the instant pot and cook as directed. Once the apples are cooked, a less mess way would be to use your immersion blender right in your instant pot to your desired consistency. If you don’t have an immersion blender, add the apples to your blender.

SHOP THIS POST

6 Quart Instant Pot

Moulinex Food Mill

Caveman Cub Stainless Steel Bowls – They are currently sold out but here’s a link for the same brand plates.

PRINTABLE RECIPE CARD

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Instant Pot Applesauce - No Peeling

Yield: 5 cups

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

A quick and simple way to get delicious homemade applesauce without the hassle of peeling.

Print

Ingredients

• 10-12 apples
• 1/2 cup water
• cinnamon (optional)
• sweetener (optional)

Instructions

1. Wash your apples
2. Add them to your instant pot
3. Add the water, 10-12 apples - 1/2 a cup, a full 6 quart instant pot - 3/4 - 1 cup. You don't want to add too much water because the apples release a lot of liquid.
4. Put the lid on the instant pot and set it to seal
5. Press the Pressure Cook setting and set it to High Pressure
6. Set the time for 30 minutes
7. When the time is up you can let the pressure naturally release or release the seal yourself.
8. Scoop about a cup or two at a time into the food mill and run it through there adding more as needed.
9. I occasionally spin the handle in reverse to scrape up the skin that gets stuck along the bottom.
10. Keep adding to your food mill removing and seeds and peels until your finished.
11. Add a teaspoon of cinnamon if desired.
12. If you want to add a sweetener, you can drizzle some honey or maple syrup.
13. I keep my applesauce in mason jars. Add a funnel to a half gallon jar and pour it in.

Notes

Storage

Store in your fridge for up to 2 weeks.

Freeze for up to 6 months. Souper cubes make for easy portion sizes when freezing.

Pin It for Later

Other Recipes you May Like

Raw Milk Greek Yogurt – In the Instant Pot

The Best Instant Pot Bone Broth

Homemade Corn Chowder Recipe

The post Instant Pot Applesauce – No Peeling appeared first on Natural Living Homestead.

I know it’s still winter but I am already looking forward to spring. If you’re like me, your already looking forward to the warmer weather and that means maple syrup. That brings maple Sunday and freshly made maple syrup.

Well I have you covered if your looking for a sweet treat to make with your maple syrup. This is a recipe I got from my mother, who got it from her grandparents in Canada.

My grandmother grew up in Canada on a farm and maple syrup was something they loved to use just as much as the next person. My grandmother’s brother had a sugar shack in Canada that we’d all visit once a year for maple Sunday. He would then send us back home with some delicious maple syrup. What was extra special about this was that they came in metal cans. I don’t know about you but I don’t find maple syrup in metal cans anymore.

Unfortunately, my grandmother’s brother no longer makes maple syrup. We still have a couple of cans left that we got from him. We just can’t bare to open them up and use them. Almost like the memory will be gone when the syrup is all used up.

If you are curious to know more about maple syrup and how its made with some pretty cool old photos of how it was done, you can learn more about it Here.

Tips for making Sourdough Maple Syrup Dumplings (Grand-Pères)

• You can either make this the day of or long ferment it and start it the day before you want to eat it.
• You can use sourdough discard or active starter.
• Make sure you have at least a 3 inch deep pan or deeper, both with a lid. You don’t want that maple syrup goodness to bubble over the edge.
• Keep your heat low, you don’t want it to boil too much and burn. It needs to cook long enough to thicken up your syrup.
• The smaller you make the dumplings, the less cooking time they need.
• Use too big of a pan and your dumplings may flatten out like mine did in the photos.
• You can top this with some heavy cream or ice cream to make this more of a creamy dessert.
• You can make this recipe with either an active sourdough starter or discard.

Why would you want to make something with sourdough?

The natural bacteria in your sourdough starter will break down the gluten and phytic acid in the flour, making the final product easier to digest and the nutrients more available to you.

Also, with long fermentation of sourdough, the product then has a bit of a sour flavor which a lot of people tend to like.

Tools you May need to Make Sourdough Maple Syrup Dumplings (Grand-Pères)

• Stand mixer with the paddle attachment or a hand mixer.
• Measuring cups and measuring spoons
• 12 inch Cast iron pan with lid or a Dutch oven

How to make Sourdough Maple Syrup Dumplings (Grand-Pères) – Quick Version

Add the maple syrup, water and salt to a 12 inch pan with lid and bring it to a boil.

Combine the flour, baking powder, salt, milk and 1 cup sourdough starter.

Add butter and combine well.

Drop by the spoonful into boiling syrup. Turn your heat down to medium low.

Cover and let cook for 20 minutes (less if making very small dumplings) without removing the lid.

Let cool a bit and serve with a generous amount of the syrup.

How to make Sourdough Maple Syrup Dumplings (Grand-Pères) – Long Fermented

To a large mixing bowl, combine the dry ingredients.

Add the butter and cut it into the flour with a fork or pastry cutter.

Next, add your sourdough starter and milk and mix well.

Cover and set aside on your counter for 8-24 hours.

When your ready to make the dish, add your maple syrup, water and salt to your 12 inch pan with lid and bring to a boil.

Add your dumpling mixture by the spoonful to the boiling syrup. Turn your heat down to medium low.

Cover and let cook for about 20 minutes, or less if you made very small dumplings.

Let cool a bit then serve and add a generous amount of the syrup on top. Serve it with a bit of ice cream or heavy cream.

Pin It for Later!

Find more of my Favorite Homemade Recipes

Naturally Leavened Sourdough Banana Bread

Healthy No-Bake Oatmeal Cookies

PRINTABLE RECIPE CARD

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Sourdough Maple Syrup Dumplings (Grand-Peres)

Yield: 6

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 12 hours

Total Time: 12 hours 25 minutes

These Sourdough Grand-Pères are a simple, sweet maple syrup dumpling dessert. Made with long fermented sourdough dumplings then cooked in maple syrup. This is a delicious recipe to make for all the freshly made maple syrup you got from maple Sunday.

Print

Ingredients

• 1 Cup All Purpose Flour
• 4 TSP Baking Power
• 1 Pinch Salt
• 4 TBSP Butter
• 1 Cup Sourdough Starter
• 1 Cup Milk

Instructions

1. To a large mixing bowl, combine the dry ingredients.
2. Add the butter and cut it into the flour with a fork or pastry cutter.
3. Next, add your sourdough starter and milk and mix well.
4. Cover and set aside on your counter for 8-24 hours.
5. When your ready to make the dish, add your maple syrup, water and salt to a 12 inch pan with a lid and bring to a boil.
6. Add your dumpling mixture by the spoonful to the boiling syrup. Turn your heat down to medium low.
7. Cover and let cook for about 20 minutes, or less if you made very small dumplings.
8. Let cool a bit then serve and add a generous amount of the syrup on top. Serve it with a bit of ice cream or heavy cream.

Notes

Make sure you have at least a 3 inch deep pan or deeper, both with a lid. You don't want that maple syrup goodness to bubble over the edge.

Keep your heat low, you don't want it to boil too much and burn. It needs to cook long enough to thicken up your syrup sauce.

The smaller you make the dumplings, the less cooking time they need.

Use too big of a pan and your dumplings may flatten out like mine did in the photos.

Nutrition Information:

Yield: 6 Serving Size: 6
Amount Per Serving: Calories: 275Total Fat: 10.14gSaturated Fat: 5.856gTrans Fat: 0.312gCholesterol: 24mgSodium: 361mgCarbohydrates: 39.04gFiber: 1.5gSugar: 3.86gProtein: 7.58g

The post Sourdough Maple Syrup Dumplings (Grand-Pères) appeared first on Natural Living Homestead.

Milk kefir is one of the many ways you can get your probiotics. Milk kefir is a tart, fermented milk where you use specific “grains” that eat the natural sugar in the milk. With the fermenting process of the grains in the milk at room temperature, you get a sour/tart probiotic rich drink. Probiotics are essential for good gut health, why not give this tasty drink a try?

This post may contain affiliate links. Read my disclosure policy here.

I have been making milk kefir off and on for a couple years now. I purchased my live grains and started making this tasty drink and we haven’t looked back. My husband is quite the fan of it, he particularly likes it in popsicles.

We like to have milk kefer during the summer the most because of the delicious popsicles that I make every summer. They are a nice cool treat on those hot summer days and a great way to get your probiotics and vitamins.

I find that making fermented food is very easy. Milk kefir is a great place to start if your wanting to get some natural probiotics. The process is very simple and all you need milk, grains and a little time.

HEALTH BENEFITS OF MILK KEFIR

As you may already know probiotics are essential for good health and good gut flora. The probiotics in all fermented food, helps to build your good gut flora. In turn your healthier and many would say they don’t get sick very often because of it.

During the fermenting process, the grains turn the lactose into lactic acid. This gives the milk a sour flavor like yogurt but a thinner consistency.

There are many nutrients in it like protein, calcium, vitamin B12 and magnesium, just to name a few.

It is actually more probiotic rich then Greek yogurt. It can contain up to 61 strains of yeast and bacteria.

Then you have calcium, which we all know that calcium can help keep our bones strong.

So, think of it a super charged milk with probiotics and nutrients.

WHAT MILK SHOULD I USE?

Most commonly, cows milk is used as well as goats milk. Goats milk is actually similar to human milk and is easy to digest.

I use raw, grass-fed cows milk. I have also used raw goats milk.

If you can source raw milk, this will be best. You want all the healthy bacteria as possible. The grains will flourish on this type of milk the best.

You can use Pasteurized and Ultra-Pasteurized. Since the milk has been heated up and killed all the beneficial bacteria your kefir grains may not grow or multiply as fast and your milk may not ferment as fast.

WHAT IS A MILK KEFIR GRAIN?

Milk kefir grains are a specific type of mesophilic symbiotic culture made up of protiens, lipids and sugars. They are similar to how wheat and barley grains are for beer.

The grains look similar to little pieces of cauliflower though they have a soft jello consistency.

They originated from the Northern Caucasus Mountain region.

WHERE CAN I PURCHASE MILK KEFIR GRAINS?

I got my grains from Amazon HERE. These are ready to go when you get them in the mail. Since they are live grains, they are shipped fast so you can get them in milk sooner to keep them from dying.

You can also get them from the brand, Cultures for Health, HERE. These are dehydrated, so when you get them you will need to place them in milk to activate them. With this route you will have to wait a while before you get good productive milk kefir. This is a great route if you are not in a hurry or like the experiment of re-hydrating the grains.

Another way is to get them from a friend that may also be making milk kefir in their home. If they are making milk kefir, I’m sure they have an abundance of grains that they would be willing to part with.

CAN I EAT KEFIR GRAINS?

Yes, you can. A lot of people will add the excess grains to the blender when they make a smoothie.

TIPS FOR MAKING MILK KEFIR

• Make sure to place your milk kefir about 5 feet away from other ferments on your counter to avoid cross contamination of different cultures.
• If you find that there is yellow liquid separating from your milk, that is fine. That is “whey” and this is perfectly normal. This will happen the longer your milk ferments.
• If your starting out with new milk kefir grains, the first couple ferments may not taste right. It will take a batch or two for the grains to get used to the new environment.
• Milk kefir grains will eventually start to multiply. The more you regularly add fresh milk to the grains, the faster they will grow.
• The grains will last years, they do not go bad unless left out for too long or in bad environmental conditions.
• The longer you let your milk ferment the more sour it will get. I wait until the whey has separated from the kefir for a little bit. I find that is the perfect level of sour for us.
• I recommend using fine weave cheese cloth or a coffee filter to the top of your ferments to keep out unwanted bugs like fruit flies. This just makes a tight seal but still allows air flow that is needed.
• When straining the grains I will place a stainless steel funnel over a wide mouth mason jar and put a plastic mesh strainer on top and strain out a little bit of the kefir at a time. I can then place the jar right in the fridge. This just reduces the amount of dishes to wash. Note: I don’t find an issue using metal for the short period of time the milk kefir is on the funnel.

EQUIPMENT YOU MAY NEED

Strainer – plastic is recommended, try not to use metal

Jars for storage – I use these Half Gallon Mason Jars

Plastic cover

HOW TO MAKE MILK KEFIR

1. To a clean jar add your grains. Add about 1/4 cup grains per 3 cups of milk.
2. Pour in the milk to the very bottom of the neck of the jar.
3. Place some fine weave cheese cloth or a coffee filter over the mouth of the jar and screw on your cover LOOSELY.
4. Place on your counter about 5 feet from any other ferments you have have going on at the same time.
5. Leave on the counter to ferment roughly 24-48 hours.
6. Once your kefir is ready, strain your kefir grains from your milk kefir. You can use a plastic mesh strainer or a plastic colander, either will work as long as they have small holes. Place it over a large bowl so you can easily catch the milk kefir.
7. Add the strained kefir to your glass storage jar and place in the fridge to stop the fermentation, for a couple hours.
8. You can add your grains to a new jar of milk and start the process over again.
9. Serve chilled and Enjoy!

WAYS TO USE MILK KEFIR

You can drink milk kefir as is.

You can add it to your smoothies.

Make popsicles with it.

Pour it over your cereal like you would with regular milk.

Make ice cream with it.

This would even make for a good salad dressing.

HOW LONG IS MILK KEFIR GOOD FOR?

In the fridge it will last about 3 weeks and a couple months in the freezer.

WHAT SHOULD I DO WITH MY EXCESS GRAINS?

Since kefir grains constantly grow and are making more, some people have an over abundance of the grains. If you don’t want to eat them you can give them to your pets if they’ll eat them. Chickens love them as well.

You can give them to friends or family who are natural minded as you.

If you still have an over abundance of them you can compost them.

WHAT TO DO IF YOU NEED A BREAK FROM MILK KEFIR

If you find you need a break from making milk kefir, you can place the grains in a small jar of milk in your fridge. This slows down the fermentation process. I have done this for about 6 months before and I was able to restart my grains and get tasty kefir after a couple batches.

OTHER FERMENTED RECIPES TO TRY

• Homemade Sauerkraut
• Raw Milk Greek Yogurt
• Sourdough Banana Bread
• Homemade Kombucha
• Homemade Kombucha: Second Ferment

Pin it for Later

The post How to make Milk Kefir appeared first on Natural Living Homestead.

Raw milk Greek yogurt is one of the many ways for you to get your probiotics. Making it in your instant-pot makes it very simple. It results in a nice thick and creamy yogurt and the tart flavor of store bought Greek yogurt. This raw milk Greek yogurt recipe has all the benefits of raw milk and much more protein then traditional yogurt.

This post may contain affiliate links. Read my disclosure policy here.

That is the difference between regular yogurt and Greek yogurt?

The short answer is that Greek yogurt has had extra liquid strained out from it.

The liquid that has been drained out from the yogurt is called “whey”. This is a product of curdled milk that has been strained.

Greek yogurt has a more tart or sour flavor. Regular yogurt tends to be a bit on the sweeter side.

Due to removing the whey, your Greek yogurt will be a lot thicker then regular yogurt. Regular yogurt is usually thinner, more runny since it still has all the whey in it.

Greek yogurt has over double the amount of protein then regular yogurt. This is due to removing the whey. When you remove the whey it makes the yogurt more concentrated.

Greek yogurt will also keep you feeling full, longer.

What do I do with the Whey?

The whey that you remove from the yogurt is still very healthy for you. There is no need to discard it because there are plenty of ways you can use it.

Drink it as is. If you like yogurt, the whey isn’t much different. There is a company, The White Moustache that sells a whey drink at Whole Foods you can try HERE. You can also experiment and add some fruit juice to the whey for a fruit flavored protein drink.

You can easily add some whey to your smoothies. This will give you that extra protein and health boost.

Add it to baby food for some added protein boost. When you want to puree something and make it smoother for your baby to eat, put a splash or two in the blender with some winter squash.

I have even read of people using whey to brine their meat in – now that’s an interesting one.

In recent posts, I have talked about soaking your grains in some raw apple cider vinegar or anything acidic to break down the phytic acid. You can also use whey, I would recommend 1 tablespoon for 1 cup of grain and cover with filtered water so it is about 2 inches above the grain. Let it soak for at least 8 hours and then drain out.

As mentioned above about soaking your grains in the kitchen, some farmers mix whey into their feed and fertilizer.

Since I have chickens that I am currently soaking grain for, this is a great way to use up whey and soak their grains.

Why would I want Greek yogurt over regular yogurt?

I prefer the tart taste of Greek yogurt and the creamy thick consistency.

I feel it is healthier then regular yogurt, especially with the higher protein content.

Like mentioned above, it will keep me feeling full, for longer.

I also like having the whey to use around the homestead. Be it in the kitchen when I’m making food or soaking feed for my chickens.

How long is Raw Milk Greek Yogurt good for?

It is best to consume it within 7-14 days.

I have found that it’s best to consume it within the first week. For the best taste and texture, one week seems to be the best. I have had it up to two weeks after I made it and it was still good – it did start to get a little lumpy due to the cream in the milk clumping together.

What temperature does the Instant Pot yogurt setting keep the milk at?

When using the “Yogurt” setting on your instant pot, it keeps your milk right around 100 – 110 degrees. This is good for keeping your milk raw so you can get all the benefits from it.

What kind of starter should I use?

To make this Greek yogurt, I used store bought Greek yogurt. I have also used regular yogurt as well. You can to use any brand of unflavored and unsweetened yogurt, just make sure it says “Live Active Cultures”. I have been using Stonyfield Organic Greek Yogurt, Plain (Unflavored). On the back near the bottom you will find that it says “6 Live Active Cultures: ….).

How long does yogurt need to culture for?

I culture mine for 20 hours. I have my instant pot preset, so when I turn it on and press the “Yogurt” button it automatically shows 20 hours.

Generally, yogurt needs to culture for at least 8 hours. This gives the bacteria enough time to culture. The longer you leave it to culture the thicker your yogurt will be and the more lactose it will break down, which will then make it easier for your body to digest.

24 hours is usually the max amount of time you would need to culture it for.

Tips for making Raw Milk Greek Yogurt

• I recommend “sterilizing” your Instant Pot insert. We make other things in the Instant Pot, so I to make sure it is very clean and doesn’t have any unwanted bacteria on it. I boil some water and pour it in the insert and run it over the sides and the bottom of the inside, multiple times.
• Don’t stir your yogurt while it is culturing, this could result in a thinner, more runny yogurt.
• Use a fine weave cheese cloth, this will help keep the yogurt from going through the cheese cloth when your straining.
• If you are using non-homogenized milk, thoroughly mix in the cream to minimize the amount of cream clumps. I find that this makes for a smoother consistency once the yogurt has cultured.
• Remove the rubber seal on your Instant Pot lid. The seal tends to absorb the flavor of things you have cooked in there and this may make your yogurt taste bad. Think, meat flavored yogurt – Yuck!
• A lot of people prefer to hang the cheese cloth from a cabinet door so the whey can drain into a bowl below. I don’t because I want to prevent fruit flies from getting into the whey since I will be saving it.

How to make Raw Milk Greek Yogurt, in the Instant Pot

Tools you will need

Instant Pot

Measuring Cup

Whisk

Cheese cloth

A colander over a large pot

Storage for finished yogurt – I love to use mason jars

Ingredients

Raw Milk – 1 gallon

Starter culture – a hefty 1/2 cup *I recommend whole milk yogurt

Directions

Making the Yogurt

Add 1 – 2 cups of milk to a very clean instant pot insert.

Add your starter culture and whisk it in well. If there are any cream clumps, try to mix those in well.

Pour in the rest of the milk and then stir well to incorporate it with the starter culture.

Press the “Yogurt” function on your Instant Pot – Note: Not all Instant Pots have the yogurt function. Other functions may not be able to hold the yogurt at the proper temperature needed for yogurt.

Set the timer for 20 hours. No need to seal the lid. *Don’t forget to remove the rubber seal from the lid*

Once your yogurt has cultured for the 20 hours, remove the insert from your Instant Pot and place it in the fridge for at least 4 hours to stop the culture process.

Straining the Whey

At this point you can skip this step and just have regular raw milk yogurt. It just won’t be as thick as Greek yogurt.

Remove your yogurt from the fridge and with your whisk, mix in the cream that has risen to the top. Make sure to thoroughly to mix in the cream so there are no lumps.

Add your cheese cloth in your colander that is placed over a large pot. Note: I needed to use two colanders and pots to hold the full gallon.

Pour your yogurt into each colander over the cheese cloth and then cover with a lid to prevent any unwanted flies getting to it. Note: you may need to place a small jar or cup under your strainer to keep the yogurt from sitting in the whey that drains out.

Let the whey strain out for about 4 hours. Note: The longer it sets the more whey will drain out, resulting in a thicker yogurt. Let sit too long and it becomes more of a cheese consistency.

Once your yogurt has strained for the 4 hours, take the whey from each pot and save in a container, like a mason jar, for later use.

To one of the pots you used, pour all the yogurt into it and whisk well to mix it all together. You may have found that the yogurt near the top sides of the cheese cloth, while straining it, is drier then what was at the bottom of the colander. Mixing it will make for a more uniform consistency.

Pour your yogurt into your container and chill in the fridge for a couple hours.

Serve and enjoy!

Ways to eat your Raw Milk Greek Yogurt

When it comes to yogurt I tend to be traditional and just add a little honey to it and call it good. It adds just enough sweetness to make a tasty treat or a quick breakfast.

Occasionally I will add fresh fruit with some granola and a bit of honey and maybe a touch of vanilla extract.

I have a tutorial on how to make homemade vanilla extract HERE.

You can add your yogurt to soup in place of cream or topped on chili like sour cream or even as salad dressing.

Some people have even added them to tasty desserts like a fruit tart. Sounds pretty good, right?

You can even use it in baked goods like cookies and cheesecake.

How do you love to use your Greek yogurt? Do you have any great ideas to use the whey? Let me know in the comments below, I’d love to get some new ideas!

SHOP THIS POST

6 Quart Instant Pot

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

PRINTABLE RECIPE CARD

Raw Milk Greek Yogurt in the Instant Pot

Yield: 1/2 gallon Greek Yogurt, 1/2 gallon whey

Make raw milk greek yogurt with this simple tutorial using your instant pot. This is one of the many ways for you to get your probiotics. This recipe makes a thick and creamy yogurt with the tart flavor of store bought Greek yogurt with the benefits of raw milk.

Print

Ingredients

• Raw Milk - 1 gallon
• Starter culture - a hefty 1/2 cup *I recommend whole milk yogurt

Instructions

Making the Yogurt

1. Add 1 - 2 cups of milk to a very clean instant pot insert.
2. Add your starter culture and whisk it in well. If there are any cream clumps, try to mix those in well.
3. Pour in the rest of the milk and then stir well to incorporate it with the starter culture.
4. Press the "Yogurt" function on your Instant Pot - Note: Not all Instant Pots have the yogurt function. Other functions may not be able to hold the yogurt at the proper temperature needed for yogurt.
5. Set the timer for 20 hours. No need to seal the lid. *Don't forget to remove the rubber seal from the lid*
6. Once your yogurt has cultured for the 20 hours, remove the insert from your Instant Pot and place it in the fridge for at least 4 hours to stop the culture process.

Straining the Whey

At this point you can skip this step and just have regular raw milk yogurt. It just won't be as thick as Greek yogurt.

1. Remove your yogurt from the fridge and with your whisk, mix in the cream that has risen to the top. Make sure to thoroughly to mix in the cream so there are no lumps.
2. Add your cheese cloth in your colander that is placed over a large pot. Note: I needed to use two colanders and pots to hold the full gallon.
3. Pour your yogurt into each colander over the cheese cloth and then cover with a lid to prevent any unwanted flies getting to it. Note: you may need to place a small jar or cup under your strainer to keep the yogurt from sitting in the whey that drains out.
4. Let the whey strain out for about 4 hours. Note: The longer it sets the more whey will drain out, resulting in a thicker yogurt. Let sit too long and it becomes more of a cheese consistency.
5. Once your yogurt has strained for the 4 hours, take the whey from each pot and save in a container, like a mason jar, for later use.
6. To one of the pots you used, pour all the yogurt into it and whisk well to mix it all together. You may have found that the yogurt near the top sides of the cheese cloth, while straining it, is drier then what was at the bottom of the colander. Mixing it will make for a more uniform consistency.
7. Pour your yogurt into your container and chill in the fridge for a couple hours.
8. Serve and enjoy!

Pin it for Later

The post Raw Milk Greek Yogurt – in the Instant Pot appeared first on Natural Living Homestead.

This naturally leavened sourdough banana bread is a long ferment sweet bread. I wanted to make a banana bread that’s made with a natural sweetener and long fermented to make it more tolerable for those that are gluten sensitive. Another great aspect is this bread rises naturally and no baking powder or baking soda is needed.

Why we love Naturally Leavened Sourdough Banana Bread

My husband absolutely loves banana bread. Sadly, I never made it much until the last few months. When I did start making it again I wanted to make it with sourdough. Everyone seems to love it. I know I really like it.

I have always loved banana bread topped with cream cheese. My husband prefers it plain. But how good does sweet banana bread, warmed a bit in the toaster oven and smothered with cream cheese? Delish!

Once again this makes my list for a quick little pre-breakfast snack. Just like the peanut butter no-bake oatmeal cookies. I’ll leave a link for those cookies HERE.

To Long Ferment or To Not

I choose to ferment it for a long time because I believe it helps me handle the flour better. For years, I’ve had some issues and since switching everything that I make to a long ferment with sourdough, things are getting better.

Another reason is that there is a health benefit from using sourdough in our food. Though the probiotics don’t survive the baking process you still have the healthy bacteria left from the lactic acid from the fermentation.

By allowing the bread to naturally leaven this makes sure that the phytic acid is being broken down so that our body can easily process these modern day grains. Your body will also get more nutrients from the grain itself like zinc and iron.

Lastly, the third reason is because I wanted the bread to naturally rise. I did not want to use any more processed ingredients then I had to.

So I decided not to use any baking soda or baking powder. I wanted to use the natural yeast in the sourdough to make it rise. I also like the idea of having less ingredients to add and keep this sweet bread as healthy and natural as possible.

If you choose not to long ferment that is fine as well. You will still get the sourdough taste and some of the health benefits from the sourdough starter.

Though you will want to add baking powder and baking soda. I have not tested the amounts needed for these with this recipe but 1 tsp each should do the trick.

Naturally Sweetened

Once again I used honey as a sweetener for this banana bread. I am slowly trying to move away from using processed sugar. Natural sweeteners like honey are slowly digested making you feel full longer. It also keeps your metabolism stable unlike processed sugar.

Very Ripe Bananas

When ever I make banana bread I always use the ripest bananas I can find. The more brown spots the better! This is best because as the banana ages the starch in the flesh of the banana starts to break down and it then converts into sugar. What I have always done is when my bananas a too brown for fresh eating I put them in the freezer to save for future banana bread. When it comes time to use them I just pull them out to thaw on a plate. Another good bonus is this will add some extra sweetness to your bread.

How to make Naturally Leavened Sourdough Banana Bread

Ingredients

• 2 cups all-purpose flour
• pinch of salt (I use pink Himalayan salt)
• 2 tsp cinnamon
• 3 bananas (as ripe as you can get them)
• 1 egg
• 1 tsp vanilla
• 3/4 cup honey
• 1/2 cup melted coconut oil
• 1 cup fed and bubbly sourdough starter

First thing you will need is fed and bubbly sourdough starter. I usually feed mine in the evening the day before I want to make the bread and I let the starter ferment for about 12 hours or more.

After the 12 – 24 hours, begin to prepare the banana bread.

In a large bowl add your flour, salt and cinnamon. Mix well together.

In a smaller bowl add the bananas and egg and mash those together well.

Then add the vanilla, honey and coconut oil and mix well.

Lastly, add 1 cup of the sourdough starter and fold it in. I find that it’s better to add the starter in last and fold it in. It seems to make the bread rise the most doing it this way.

Grease your bread pan with coconut oil all over and completely up the sides. If given warm enough temperatures, the dough should at least double in size.

Cover with a tea towel, cheese cloth or large cloth napkin.

Place in a warm spot for at least 12 hours. I placed mine in my oven with the oven light on. Depending on the temperature in the house I may leave the oven door open a crack so it didn’t rise too quickly. Since I typically make this in the evening, I don’t want it to rise too fast and I can then bake it when I get up in the morning.

Once your bread has doubled in size preheat your oven to 350 degrees.

Bake for 35 to 45 minutes.

Note: Depending on how much the bread rose the baking time may vary. If it rose to the top of the bread pan it may take closer to 45 minutes. Once its been in there for about 30 to 35 minutes, check the center with a knife to see if it comes out clean.

Tip: If you would like your bread sooner you could place it in a casserole dish (8×8) prepared the same way. This will allow it to bake a bit faster since it’s not as thick.

Once your bread is done baking, let it cool in the pan for a bit.

Then with a knife loosen up the sides of the bread from the pan and it should slide right out.

You can let it cool a bit before you cut into it. This will help to keep the bread from squishing as you cut it. I usually can’t wait long enough before I break into it.

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and follow me on Instagram @naturalliving.homestead then tag me in a photo of your tasty treat!

Naturally Leavened Sourdough Banana Bread

Yield: 1 Loaf

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 12 hours

Total Time: 12 hours 55 minutes

Long fermented sourdough banana bread has a hint of cinnamon, a touch of sweetness and moist within.

Print

Ingredients

• 2 cups all-purpose flour
• pinch of salt (I use pink Himalayan salt)
• 2 tsp cinnamon
• 3 bananas (as ripe as you can get them)
• 1 egg
• 1 tsp vanilla
• 3/4 cup honey
• 1/2 cup melted coconut oil
• 1 cup fed and bubbly sourdough starter

Instructions

1. First thing you will need is fed and bubbly sourdough starter. I usually feed mine in the evening the day before I want to make the bread and I let the starter ferment for about 12 hours or more.
2. After the 12 - 24 hours, begin to prepare the banana bread.
3. In a large bowl add your flour, salt and cinnamon. Mix well together.
4. In a smaller bowl add the bananas and egg and mash those together well.
5. Then add the vanilla, honey and coconut oil and mix well.
6. Lastly, add 1 cup of the sourdough starter and fold it in. I find that it's better to add the starter in last and fold it in. It seems to make the bread rise the most doing it this way.
7. Grease your bread pan with coconut oil all over and completely up the sides. If given warm enough temperatures, the dough should at least double in size.
8. Cover with a tea towel, cheese cloth or large cloth napkin.
9. Place in a warm spot for at least 12 hours. I placed mine in my oven with the oven light on. Depending on the temperature in the house I may leave the oven door open a crack so it didn't rise too quickly. Since I typically make this in the evening, I don't want it to rise too fast and I can then bake it when I get up in the morning.
10. Once your bread has doubled in size preheat your oven to 350° degrees.
11. Bake for 35 to 45 minutes.
12. Once your bread is done baking, let it cool in the pan for a bit.
13. Then with a knife loosen up the sides of the bread from the pan and it should slide right out.
14. You can let it cool a bit before you cut into it. This will help to keep the bread from squishing as you cut it. I usually can't wait long enough before I break into it.

Notes

Note: Depending on how much the bread rose the baking time may vary. If it rose to the top of the bread pan it may take closer to 45 minutes. Once its been in there for about 30 to 35 minutes, check the center with a knife to see if it comes out clean.

Tip: If you would like your bread sooner you could place it in a casserole dish (8"x8") prepared the same way. This will allow it to bake a bit faster since it's not as thick.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 479.5Total Fat: 10.3gSaturated Fat: 8.1gUnsaturated Fat: 0.4gCholesterol: 14mgSodium: 21.6mgCarbohydrates: 88.2gFiber: 3.3gSugar: 21.4gProtein: 9.5g

Pin It for Later!

The post Naturally Leavened Sourdough Banana Bread appeared first on Natural Living Homestead.

These Healthy No-Bake Oatmeal Cookies are just what you need when you want something sweet but healthy. They have just the right amount of sweetness when you need something sweet. The best part about these is that they are refined sugar free and sweetened with honey only. Another thing I decided to do with these cookies was to soak the oatmeal to make them more digestible.

I like these cookies so much I’d find myself snacking on them before breakfast, after lunch and a before bed snack. Let’s just say, between my husband and I, they didn’t last long. My husband pretty much did the same as I.

Trial and Error No-Bake Oatmeal Cookies

I have been working on this recipe for a while now. It took many trial and errors, my poor husband.

I started off making these cookies the way I was used to and then I got thinking, I can make these so much healthier.

Growing up my mother would make these delicious cookies every now and then. Everyone in the house loved them, sometimes my dad would hide some in the back of the fridge, so us kids wouldn’t find them and keep them for himself for work. I eventually found his stash.

Now as much as I love these cookies, they were always made with refined sugar. I know it’s not the end of the world, in moderation it’s fine. Though if I have these in the house, they don’t last very long. Just a couple days and their gone.

So I wanted to make these a lot more healthy. So I switched out the sugar and added honey instead. They were amazing. They tasted just as yummy as when they had granulated sugar.

Then I got thinking again. There is sugar in the chocolate chips as well. I’m sure they didn’t use honey to sweeten those chocolate chips.

Now I was determined to remove chocolate chips from this and use what I had on hand. I didn’t have any organic dark chocolate on hand. So I wanted to switch out the chocolate chips with unsweetened cocoa powder.

Lets just say, I didn’t have my ratios right and they just didn’t taste that great. I still ate them though, they weren’t horrible. They just weren’t how I wanted them.

Now at this point some would say, “Why fix what is not broken?”

I ended up deciding to try making these with soaked oatmeal.

I’ve always know that other grains and nuts should be soaked before eaten because our body is not able to digest them properly. So then began another mission to make these even more healthier.

At this point, I have figured out the specifics and they now taste amazing. I’ll try to save you a few!

Why should you soak your oatmeal?

With oatmeal and any other grain/seed, it has something called Phytic Acid to protect it. Now because of this, it prevents your body from being able to break it down and absorb the nutrients from the grain.

So then comes soaking the grains. By soaking the grains in water and something acidic it can then break down the phytic acid. Your body is then able to process the grain and absorb minerals like zinc and iron.

Now if you don’t have time to soak your oatmeal, that is fine. You can use them unsoaked as well.

Can I use any type of Nut Butter in my No-Bake Oatmeal Cookies?

You can use any type of nut butter you want for this recipe. I have not personally used anything other then Peanut butter. I’m sure these would taste just as good with a different type of nut butter.

How to make Healthy No-Bake Oatmeal Cookies

Equipment you’ll need

• Container to soak your oatmeal
• a strainer or slotted spoon
• 3 cookie sheets
• double boiler
• measuring spoons
• parchment paper

Ingredients you will need

• 1/4 cup apple cider vinegar (to soak the oatmeal)
• 3 cups soaked rolled oats
• 1.5 cups cocoa
• 1.5 cups honey
• 1.5 cups peanut butter
• 1 cup coconut oil
• 2 tsp vanilla extract
• pinch of salt

Directions:

First you’ll want to soak your rolled oats. You want to plan this recipe a day ahead.

To do this, simply take a glass bowl or jar and add your rolled oats. Add your water and apple cider vinegar.

Cover with a lid and set aside. Let soak overnight, roughly 12 hours.

In the morning empty your soaked oatmeal into a colendar lined with cheese cloth or something of the like. You can also pour it out into a bowl and strain the oats with a slotted spoon. Allow it to strain out as much of the liquid as possible.

Once your oats are strained, set aside.

Prepare your cookie sheets with parchment paper.

In a double boiler (I used a small glass bowl over a pot of boiling water), add your peanut butter and coconut oil.

Stir until completely melted and incorporated together. Do not let it go to boil.

Once melted, remove from heat and add your cocoa and stir together well so there are no lumps.

Add your salt, vanilla and honey then mix well.

Gently fold in your oats.

Spoon about 1/8 cup spoon fulls onto your prepared cookie sheets.

Refrigerate until solid.

Enjoy!

Note: Store in the refrigerator for best results. Cookies will be very soft if left on the counter at room temperature.

If you wanted to make these a little more fancy you could sprinkle some shredded coconut on the top of the cookies after you’ve spooned them onto your cookie sheets.

Leave a comment

Let me know in the comments below how these turn out for you!

Print this Recipe

Print

Healthy No-Bake Oatmeal Cookies

Course Dessert

Prep Time 12 hours hours

Cook Time 30 minutes minutes

Servings 40 Cookies

Equipment

• Container to soak your oatmeal
• a strainer or slotted spoon
• 3 cookie sheets
• double boiler
• measuring spoons
• parchment paper

Ingredients

• 1/4 cup apple cider vinegar to soak the oatmeal
• 3 cups Soaked rolled oats
• 1.5 cups cocoa
• 1.5 cups honey
• 1.5 cups peanut butter
• 1 cup coconut oil
• 2 tsp vanilla extract
• pinch of salt

Instructions

• First you’ll want to soak your rolled oats. You want to plan this recipe a day ahead.
• To do this, simply take a glass bowl or jar and add your rolled oats. Add your water and apple cider vinegar.
• Cover with a lid and set aside. Let soak overnight, roughly 12 hours.
• In the morning empty your soaked oatmeal into a colendar lined with cheese cloth or something of the like. You can also pour it out into a bowl and strain the oats with a slotted spoon. Allow it to strain out as much of the liquid as possible.
• Once your oats are strained, set aside.
• Prepare your cookie sheets with parchment paper.
• In a double boiler (I used a small glass bowl over a pot of boiling water), add your peanut butter and coconut oil.
• Stir until completely melted and incorporated together. Do not let it go to boil.
• Once melted, remove from heat and add your cocoa and stir together well so there are no lumps.
• Add your salt, vanilla and honey then mix well.
• Gently fold in your oats.
• Spoon about 1/8 cup spoon fulls onto your prepared cookie sheets.
• Refrigerate until solid.
• Enjoy!

Notes

Note: Store in the refrigerator for best results. Cookies will be very soft if left on the counter at room temperature.

Pin It

The post Healthy No-Bake Oatmeal Cookies appeared first on Natural Living Homestead.