Comments for Mel's Kitchen Cafe

Comment on DIY Homemade Yogurt by Gene Pavlovsky

Gene Pavlovsky — Mon, 20 May 2013 04:51:33 +0000

All the recipes I find on the internet (including this one) are a lot of work… The way I make it is much, much quicker. First I buy milk in 5l plastic containers (I’m in Thailand and here they have <1l, 1l, 2l and 5l milk containers), I put that in the microwave to heat to the optimal temperature (40-43 C), I then check the temperature with an electronic thermometer similar to yours. Usually I guess the microwaving time correctly from the first try (from experience, can just do a couple of experiments and calculate the time). Sometimes I have to heat for another minute or wait 5 minutes for the milk to cool a bit. Then I put the starter culture in the milk container, close it and shake a bit, then wrap in a couple of blankets and leave it alone for 8-12 hours (depending what culture I start with). After that put it in the fridge and wait until it cools. I don't bother heating up the milk to near-boiling and never have a problem with this. I also don't bother straining although this would probably make the yogurt thicker and nicer, mine is sometimes more like drinking yogurt, but I don't mind. All in all, the whole yogurt-making process takes under 15 minutes of my time (including around 8 minutes of microwaving) and produces delicious 5l of yogurt every time. I also like the fact that I don't have to bother with the pots, glass jars, strainers, washing any of these etc.
When I just started with yogurt, I used a pot and a glass jar, this was much more time-consuming. Usually for the culture I use either my previous batch of yogurt, or a probiotic mix of bacteria I brought with me from Russia, it's in powdered form in small glass vials, sold in some Russian pharmacies, the name is "Evitalia" or "Evita". Supposedly super-health new generation mix, developed by a research institute, dunno about the legitimacy of these claims but it is very convenient to use and tasty, too.

Comment on Snapshot Saturday: Three of My Favorite Things by kricket

kricket — Mon, 20 May 2013 04:08:37 +0000

Let’s be honest. I’d have a body like that little pumpkin if I lived at your house!

Comment on Pumpkin Cinnamon Pull-Apart Bread with Vanilla Glaze by Hannah

Hannah — Mon, 20 May 2013 03:12:04 +0000

I was just wondering… would it be possible to freeze this? Do you have any idea how long it would last? Thanks in advance!

Comment on The Best Frosting {a.k.a. Magical Frosting} by Michelle

Michelle — Mon, 20 May 2013 03:06:17 +0000

I have been wanting to try this for a while and I finally found time. I have read several comments of what the consistency of the flour mix should look like cooking and when it’s ready to place in clean bowl and cool. My question is, what is it suppose to look like after it has cooled before you add the butter and vanilla? I’m a little worried mine is not quite right.

Comment on Sweet and Spicy Pork Tenderloin by Deb

Deb — Mon, 20 May 2013 03:03:44 +0000

Made this on the grill tonight for dinner and it worked beautifully! Great flavor and I love the glaze added at the end. Will make often this summer!

Comment on Snapshot Saturday: Three of My Favorite Things by Mel

Mel — Mon, 20 May 2013 02:17:07 +0000

Holly – the Jasmine is not tinted. It’s the one I love most. The Pomegranate and other ones are tinted but nothing like lipstick. Just a slight tint.

Comment on Chocolate Chip Cake by Mel

Mel — Mon, 20 May 2013 02:16:34 +0000

Hi Jennifer – I’ve never attempted this in the crockpot and honestly, I have no advice to give since I’ve only ever made a pudding cake in the crockpot which is supposed to be kind of runny and gooey. Good luck if you try it!

Comment on BBQ Macaroni Salad by Jeannie

Jeannie — Mon, 20 May 2013 02:16:12 +0000

Just doubled this recipe for feeding the homeless tomorrow and it is delicious. I know it will be a huge hit tomorrow with hamburger.

Thanks for the great recipe..

Comment on Chocolate Chip Cake by Jennifer H

Jennifer H — Mon, 20 May 2013 02:12:52 +0000

Hi Mel–I’ve been wanting to make this cake for some time now, but don’t want to heat up the kitchen with my gas oven. I was wondering if you’ve ever made it in a crock pot? Do you think it would work in a crock pot? Thanks so much!

Comment on Golden Skillet Potatoes {And Let’s Talk Food Allergies for a Second…} by Lexie

Lexie — Mon, 20 May 2013 01:58:32 +0000

Mel, I am so honored! I have loved you from afar, too! Thank you for mentioning my blog. xoLexie