LillyZoo Farm Food

Locavore Eggnog

2011-12-15T19:01:00.000-08:00

Eggnog: 3 Simple Local Ingredients

In my community, we have what it takes to make the best drink that the holiday has to offer... Eggnog!

No stabilizers, emulsifiers or hard to pronounce chemical compounds needed for this seasonal favorite.

Milk A small sustainable dairy and working farm just over the hill from my house has been producing since the 1800s. Duryea Farm supplies the best milk around through the neighborhood Co-op. I can also sign up to buy raw unpasturized milk.

Eggs I am getting over a dozen eggs a day with my hens. You can't get any fresher than that.

Maple Syrup Just about every home in this area has a sugar maple in the yard. Anyone can tap their tree(s) in Febuary, boil down the sap to a syrup and make an amazing batch of homegrown maple syrup and we try to make what we will used in the year.

The recipe serving size is per person so increase as needed for the freshest Eggnog one can get without all the additives of store bought.

1 cup whole milk

1 fresh egg

1 tbsp maple syrup

Blend it up with a hand mixer.

This is the easiest recipe for pleasing the child in all of us. There are, of course, other ingredients to spice it up to the party cocktail level. Try a dash of nutmeg and dribble of Hudson Baby Bourbon from Tuthilltown Spirits in Gardiner, NY for a little more holiday cheer!

Blintzs with last years berries and this years maple syrup

2011-02-22T07:14:00.000-08:00

before

after

Yogurt

2010-11-16T09:58:00.003-08:00

Since last summer I have been making yogurt, delicious european style plain yogurt with live active culture and milk from the cows up the street. My girlfriend fromtemptressyarn.com show me how. With some experimentation with different cultures I think I have finally gotten it down.

We add a little home canned jam and some granola and there you have it... a good homemade breakfast.

Homemade Yogurt

Ingredients

Almost a half gallon whole milk (gal minus a cup)

1 single serving container of Fage yogurt

Process

1. Heat milk to 185 degrees F in a double boiler ( this is pasteurizing)

2. Cool a half a cup of milk to 120 degrees and add the room temp Fage greek style but The farm up the street makes great yogurt and I usually use theres as a starter

3. Let the rest of the milk cool to 112 degrees ( I speed this along by changing the hot water in the double boiler to cold)

4. When your milk reaches 112 degrees mix in the Fage mix and stir well

5. Pour into a two quart Mason Jars with lids.

6. Place in a 120degree water bath and set aside for 4 or more hours.

7. Place in the fridge over night.

We add homemade jam and granola and yummmm!

Once you have made your first batch and have a half a cup left you can use that half a cup to start the next batch of yogurt. Just follow the directions and replace the Fage yogurt in the recipe with your remaining half cup of yogurt. After making a few batches of yogurt the culture may become tired. Start over with a new batch and starter (fage).

2010-05-12T08:16:00.001-07:00

This Blog is coming soon with food and recipes from our farm