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"disqusTitle": "Urban Food Forests Make Fruit Free For The Picking",
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"content": "\u003cp>To discover the new frontier of urban farming, you'll have to look up — and look sharp — for hanging fruit.\u003c/p>\n\u003cp>Urban orchards are dropping everything from apples to persimmons to avocados on \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/29/147668557/seattles-first-urban-food-forest-will-be-free-to-forage\">Seattle\u003c/a>, Bloomington, Ind., \u003ca href=\"http://www.bostontreeparty.org/about/party/\">Boston\u003c/a>, Toronto, San Francisco, \u003ca href=\"http://fallenfruit.org/projects/urbanfruittrails/\">Los Angeles\u003c/a> and other North American cities. Groups like the \u003ca href=\"http://www.portlandfruit.org/\">Portland Fruit Tree Project\u003c/a> advocate for public access to existing fruit trees so that people can glean crops that would otherwise go uneaten — an idea some \u003ca href=\"https://americanorchard.wordpress.com/tag/urban-orchards/\">are calling\u003c/a> radical. Other groups are more interested in planting new groves of fruit trees on previously fallow city land.\u003c/p>\n\u003cp>Fruit trees produce food, but also provide shade, keep greenhouse gases out of the atmosphere, improve water quality and may even \u003ca href=\"http://www.treesearch.fs.fed.us/pubs/40701\">deter crime\u003c/a>. Advocates say they also have a longer lasting impact on communities than vegetable beds.\u003c/p>\n\u003cp>\"When you plant lettuce, you produce food for today, which is great, but when you plant a tree, you're feeding people tomorrow,\" says Nina Beth Cardin, director of the \u003ca href=\"http://www.baltimoreorchard.org/\">Baltimore Orchard Project\u003c/a>, a program of the Baltimore non-profit \u003ca href=\"http://civicworks.com/\" target=\"_blank\" rel=\"noopener\">Civic Works\u003c/a>. The orchard project has planted thousands of apple, serviceberry, pawpaw, fig and pear trees on public and private land around Baltimore. City officials, striving to meet a \u003ca href=\"http://www.treebaltimore.org/about/\">goal\u003c/a> of increasing the city's tree canopy, have been providing starter trees to Cardin's group, which in turn helps churches and schools plant and learn to maintain fruit trees.\u003c/p>\n\u003cp>In Philadelphia, fruit trees have a special knack for bringing people together, says Phil Forsyth, executive director of \u003ca href=\"http://www.phillyorchards.org/\">Philadelphia Orchard Project\u003c/a>. Since a large tree takes up space, communities are more likely to treat it as a public resource, with the crop harvested and shared among many people, Forsyth says.\u003c/p>\n\u003cfigure id=\"attachment_96326\" class=\"wp-caption aligncenter\" style=\"max-width: 1450px\">\u003cimg class=\"size-full wp-image-96326\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54.jpg\" alt=\"A morning's berry harvest from West Philadelphia's Ogden Orchard includes raspberries, gooseberries, currants, goumis and mulberri\" width=\"1450\" height=\"867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54.jpg 1450w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54-400x239.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54-1440x861.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54-1180x706.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54-960x574.jpg 960w\" sizes=\"(max-width: 1450px) 100vw, 1450px\">\u003cfigcaption class=\"wp-caption-text\">A morning's berry harvest from West Philadelphia's Ogden Orchard includes raspberries, gooseberries, currants, goumis and mulberri \u003ccite>(Philadelphia Orchard Project )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Forsyth's organization, founded in 2007, has helped plant nearly 40 orchards in and around Philadelphia and maintains a nursery stocked with small potted figs, cherries, mulberries and more. The organization provides these young trees to groups and individuals who apply for assistance to plant an orchard -- and meet some basic criteria. Forsyth says applicants must have spaces with sufficient sunlight and soil, and must also have long-term property leases or ownership of their land.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While fruit orchards have some advantages over other urban agriculture initiatives, they have their own disadvantages as well. Trees can be relatively expensive, and tricky to plant. While a packet of seeds sufficient to fill a veggie bed may run a few bucks, a single fruit tree sapling may go for $30 or more.\u003c/p>\n\u003cp>And, while vegetable gardens can be started by, at minimum, tossing a handful of seeds over the soil, most trees must be started by \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/03/337164041/the-gift-of-graft-new-york-artists-tree-to-grow-40-kinds-of-fruit\">grafting\u003c/a> a branch of a desired variety onto an existing tree, often referred to as rootstock. With grafting, it's possible to grow many varieties of fruit on a single tree.\u003c/p>\n\u003cp>Commercial nurseries generally handle the relatively technical work of tree propagation and sell trees several years old in small pots. (Figs are an anomaly and may be propagated very easily by rooting small branch cutting in the earth, with no grafting required.)\u003c/p>\n\u003cfigure id=\"attachment_96328\" class=\"wp-caption aligncenter\" style=\"max-width: 1282px\">\u003cimg class=\"size-full wp-image-96328\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7.jpg\" alt=\"Pears ripen on the tree at the Awbury Arboretum Food Forest, one of the 48 sites of the Philadelphia Orchard Project.\" width=\"1282\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7.jpg 1282w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7-960x639.jpg 960w\" sizes=\"(max-width: 1282px) 100vw, 1282px\">\u003cfigcaption class=\"wp-caption-text\">Pears ripen on the tree at the Awbury Arboretum Food Forest, one of the 48 sites of the Philadelphia Orchard Project. \u003ccite>(Courtesy of Philadelphia Orchard Project )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once they are planted and their roots have set in the soil, trees and vines may be relatively self-sufficient and require far less maintenance work than vegetable gardens. However, cold winters can kill fruit trees — especially those adapted to warm climates. In the Midwest and the Eastern U.S., fig trees, for one, often get bundled up for the winter. An effective method, Forsyth says, is to wrap a thick insulating layer of autumn leaves around the tree with chicken wire.\u003c/p>\n\u003cp>Such measures are unnecessary in the mild Mediterranean climate of San Francisco, where a garbage dump was cleared and turned into a four-acre farm and orchard in the mid 1990s on the relatively warm, east side of the city, near the Bernal Heights neighborhood. Today, \u003ca href=\"http://www.alemanyfarm.org/history/\">Alemany Farm\u003c/a> is largely devoted to artichokes, lettuce and strawberries. But the biggest draw is the fruit trees. Subtropical species, including loquats, figs, pineapple guavas and avocados, thrive on the farm, and the public is welcome to come and pick the fruit.\u003c/p>\n\u003cp>Alemany also boasts a vineyard of 350 Pinot Noir vines, which Elly Hartshorn planted in 2013 as part of her winemaking project, \u003ca href=\"http://www.neighborhoodvineyards.org/\">Neighborhood Vineyards\u003c/a>. The San Francisco vines should produce their first crop this year, Hartshorn tells The Salt.\u003c/p>\n\u003cp>\"In a city where I might not have a house of my own, a vineyard is a space where I can establish long-term roots,\" says Hartshorn.\u003c/p>\n\u003cp>Of course, the labor required to establish and maintain fruit trees and vines means it's important to ensure that the sites are protected from development. Cardin says her group wants a guarantee that the land will not be built on for at least 20 years before they provide orchard planting assistance.\u003c/p>\n\u003cp>In San Francisco, a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\">city program\u003c/a> that gives tax breaks to landowners who turn their property over to farming ventures requires they do so for at least five years — which Hartshorn notes is not enough time to make a vineyard, or an orchard, worth the effort of planting. Many fruit trees don't bear a substantial crop until they're several years old.\u003c/p>\n\u003cp>But in the meantime, they may provide habitat for birds and insects and shade for people and animals. Tree roots help thwart erosion, and the trees themselves grow by drawing carbon from the atmosphere, and producing oxygen. Trees' beneficial effects on air quality, and their potential for helping curb climate change, are a reason that city governments are now encouraging landowners to plant them.\u003c/p>\n\u003cp>Cardin says her hope is that, by planting even a few trees, a community will make the choice to keep that piece of land undeveloped for decades.\u003c/p>\n\u003cp>\"Trees have a true spiritual element,\" says Cardin. \"The act of gardening itself has a spiritual value, but not the lettuce itself. It's the presence of the tree, the constancy of the tree, that's so special.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Urban orchards are dropping everything from apples to avocados on Seattle, Bloomington, Ind., Boston and several other cities. Advocates say orchards can have longer lasting impact than gardens.",
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"description": "Urban orchards are dropping everything from apples to avocados on Seattle, Bloomington, Ind., Boston and several other cities. Advocates say orchards can have longer lasting impact than gardens.",
"title": "Urban Food Forests Make Fruit Free For The Picking | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>To discover the new frontier of urban farming, you'll have to look up — and look sharp — for hanging fruit.\u003c/p>\n\u003cp>Urban orchards are dropping everything from apples to persimmons to avocados on \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/29/147668557/seattles-first-urban-food-forest-will-be-free-to-forage\">Seattle\u003c/a>, Bloomington, Ind., \u003ca href=\"http://www.bostontreeparty.org/about/party/\">Boston\u003c/a>, Toronto, San Francisco, \u003ca href=\"http://fallenfruit.org/projects/urbanfruittrails/\">Los Angeles\u003c/a> and other North American cities. Groups like the \u003ca href=\"http://www.portlandfruit.org/\">Portland Fruit Tree Project\u003c/a> advocate for public access to existing fruit trees so that people can glean crops that would otherwise go uneaten — an idea some \u003ca href=\"https://americanorchard.wordpress.com/tag/urban-orchards/\">are calling\u003c/a> radical. Other groups are more interested in planting new groves of fruit trees on previously fallow city land.\u003c/p>\n\u003cp>Fruit trees produce food, but also provide shade, keep greenhouse gases out of the atmosphere, improve water quality and may even \u003ca href=\"http://www.treesearch.fs.fed.us/pubs/40701\">deter crime\u003c/a>. Advocates say they also have a longer lasting impact on communities than vegetable beds.\u003c/p>\n\u003cp>\"When you plant lettuce, you produce food for today, which is great, but when you plant a tree, you're feeding people tomorrow,\" says Nina Beth Cardin, director of the \u003ca href=\"http://www.baltimoreorchard.org/\">Baltimore Orchard Project\u003c/a>, a program of the Baltimore non-profit \u003ca href=\"http://civicworks.com/\" target=\"_blank\" rel=\"noopener\">Civic Works\u003c/a>. The orchard project has planted thousands of apple, serviceberry, pawpaw, fig and pear trees on public and private land around Baltimore. City officials, striving to meet a \u003ca href=\"http://www.treebaltimore.org/about/\">goal\u003c/a> of increasing the city's tree canopy, have been providing starter trees to Cardin's group, which in turn helps churches and schools plant and learn to maintain fruit trees.\u003c/p>\n\u003cp>In Philadelphia, fruit trees have a special knack for bringing people together, says Phil Forsyth, executive director of \u003ca href=\"http://www.phillyorchards.org/\">Philadelphia Orchard Project\u003c/a>. Since a large tree takes up space, communities are more likely to treat it as a public resource, with the crop harvested and shared among many people, Forsyth says.\u003c/p>\n\u003cfigure id=\"attachment_96326\" class=\"wp-caption aligncenter\" style=\"max-width: 1450px\">\u003cimg class=\"size-full wp-image-96326\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54.jpg\" alt=\"A morning's berry harvest from West Philadelphia's Ogden Orchard includes raspberries, gooseberries, currants, goumis and mulberri\" width=\"1450\" height=\"867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54.jpg 1450w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54-400x239.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54-1440x861.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54-1180x706.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/ogden-berries-2_custom-fc0e4d62a96743b00476297011b9871190cf4e54-960x574.jpg 960w\" sizes=\"(max-width: 1450px) 100vw, 1450px\">\u003cfigcaption class=\"wp-caption-text\">A morning's berry harvest from West Philadelphia's Ogden Orchard includes raspberries, gooseberries, currants, goumis and mulberri \u003ccite>(Philadelphia Orchard Project )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Forsyth's organization, founded in 2007, has helped plant nearly 40 orchards in and around Philadelphia and maintains a nursery stocked with small potted figs, cherries, mulberries and more. The organization provides these young trees to groups and individuals who apply for assistance to plant an orchard -- and meet some basic criteria. Forsyth says applicants must have spaces with sufficient sunlight and soil, and must also have long-term property leases or ownership of their land.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While fruit orchards have some advantages over other urban agriculture initiatives, they have their own disadvantages as well. Trees can be relatively expensive, and tricky to plant. While a packet of seeds sufficient to fill a veggie bed may run a few bucks, a single fruit tree sapling may go for $30 or more.\u003c/p>\n\u003cp>And, while vegetable gardens can be started by, at minimum, tossing a handful of seeds over the soil, most trees must be started by \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/03/337164041/the-gift-of-graft-new-york-artists-tree-to-grow-40-kinds-of-fruit\">grafting\u003c/a> a branch of a desired variety onto an existing tree, often referred to as rootstock. With grafting, it's possible to grow many varieties of fruit on a single tree.\u003c/p>\n\u003cp>Commercial nurseries generally handle the relatively technical work of tree propagation and sell trees several years old in small pots. (Figs are an anomaly and may be propagated very easily by rooting small branch cutting in the earth, with no grafting required.)\u003c/p>\n\u003cfigure id=\"attachment_96328\" class=\"wp-caption aligncenter\" style=\"max-width: 1282px\">\u003cimg class=\"size-full wp-image-96328\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7.jpg\" alt=\"Pears ripen on the tree at the Awbury Arboretum Food Forest, one of the 48 sites of the Philadelphia Orchard Project.\" width=\"1282\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7.jpg 1282w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/awbury-pears-1_custom-69221010a7a074de7b3a52ae9abbdcffcb1a0eb7-960x639.jpg 960w\" sizes=\"(max-width: 1282px) 100vw, 1282px\">\u003cfigcaption class=\"wp-caption-text\">Pears ripen on the tree at the Awbury Arboretum Food Forest, one of the 48 sites of the Philadelphia Orchard Project. \u003ccite>(Courtesy of Philadelphia Orchard Project )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once they are planted and their roots have set in the soil, trees and vines may be relatively self-sufficient and require far less maintenance work than vegetable gardens. However, cold winters can kill fruit trees — especially those adapted to warm climates. In the Midwest and the Eastern U.S., fig trees, for one, often get bundled up for the winter. An effective method, Forsyth says, is to wrap a thick insulating layer of autumn leaves around the tree with chicken wire.\u003c/p>\n\u003cp>Such measures are unnecessary in the mild Mediterranean climate of San Francisco, where a garbage dump was cleared and turned into a four-acre farm and orchard in the mid 1990s on the relatively warm, east side of the city, near the Bernal Heights neighborhood. Today, \u003ca href=\"http://www.alemanyfarm.org/history/\">Alemany Farm\u003c/a> is largely devoted to artichokes, lettuce and strawberries. But the biggest draw is the fruit trees. Subtropical species, including loquats, figs, pineapple guavas and avocados, thrive on the farm, and the public is welcome to come and pick the fruit.\u003c/p>\n\u003cp>Alemany also boasts a vineyard of 350 Pinot Noir vines, which Elly Hartshorn planted in 2013 as part of her winemaking project, \u003ca href=\"http://www.neighborhoodvineyards.org/\">Neighborhood Vineyards\u003c/a>. The San Francisco vines should produce their first crop this year, Hartshorn tells The Salt.\u003c/p>\n\u003cp>\"In a city where I might not have a house of my own, a vineyard is a space where I can establish long-term roots,\" says Hartshorn.\u003c/p>\n\u003cp>Of course, the labor required to establish and maintain fruit trees and vines means it's important to ensure that the sites are protected from development. Cardin says her group wants a guarantee that the land will not be built on for at least 20 years before they provide orchard planting assistance.\u003c/p>\n\u003cp>In San Francisco, a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\">city program\u003c/a> that gives tax breaks to landowners who turn their property over to farming ventures requires they do so for at least five years — which Hartshorn notes is not enough time to make a vineyard, or an orchard, worth the effort of planting. Many fruit trees don't bear a substantial crop until they're several years old.\u003c/p>\n\u003cp>But in the meantime, they may provide habitat for birds and insects and shade for people and animals. Tree roots help thwart erosion, and the trees themselves grow by drawing carbon from the atmosphere, and producing oxygen. Trees' beneficial effects on air quality, and their potential for helping curb climate change, are a reason that city governments are now encouraging landowners to plant them.\u003c/p>\n\u003cp>Cardin says her hope is that, by planting even a few trees, a community will make the choice to keep that piece of land undeveloped for decades.\u003c/p>\n\u003cp>\"Trees have a true spiritual element,\" says Cardin. \"The act of gardening itself has a spiritual value, but not the lettuce itself. It's the presence of the tree, the constancy of the tree, that's so special.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Yes, You Can Make Great Non-Dairy Yogurt at Home",
"title": "Yes, You Can Make Great Non-Dairy Yogurt at Home",
"headTitle": "Our Top 10 Recipes From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Non-dairy yogurt is tricky. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">options available for purchase\u003c/a> at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EUk4uxeb06slZgwOzmrCsVucYCGRW7ab\"]\u003c/p>\n\u003cp>But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself.\u003c/p>\n\u003cp>The process isn’t exactly easy, and it works best when you use \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> as part of the base. (I know, that means there are two recipes in one here. And yes, you could use a bottle of the higher-end additive free almond milks that are now becoming available in the Bay Area. I chose to use homemade nut milk because it is far cheaper.) But the results are so far beyond that which you can purchase in stores that I think the work is totally worth it.\u003c/p>\n\u003cp>Before beginning the recipe, you’ll need to order yogurt cultures online. \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> sells a vegan yogurt starter; if you’re not sensitive to dairy, you can also use a traditional yogurt starter from Cultures for Health or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. I have read that others have been successful using the contents of probiotic capsules as a yogurt cultures, but I haven’t tried it myself. These capsules might be a good alternative for anyone with very specific food allergies and intolerances (Cultures for Health starters may contain gluten and soy; YoGourmet contains dairy and may contain soy). If you do try probiotic capsules, you will want to include the optional sweetener in the recipe. Non-dairy milks are low in sugar and the cultures need the sweetener to thrive. Both Cultures for Health and YoGourmet include some form of sugar in their starters.\u003c/p>\n\u003cfigure id=\"attachment_95175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-milk.jpg\" alt=\"I like to use coconut milk as a base, and then add some almond milk to lighten things up.\" width=\"1920\" height=\"1315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-800x548.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1440x986.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1180x808.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-320x219.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to use coconut milk as a base, and then add some almond milk to lighten things up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the milk. When I performed my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">non-dairy yogurt taste test\u003c/a> earlier this month, my favorite yogurt contained both coconut and almond milk, and I found that I preferred that blend in my homemade yogurt as well. You can make this recipe using all coconut or all almond milk, but the texture of the yogurt will change. If you plan on making an everyday yogurt with 100 percent coconut milk, you’ll want to thin it with water; I preferred using one 14-ounce can of full-fat coconut milk mixed with 1 1/2 cups water. It will be slightly lighter than the yogurt made with some almond milk. Yogurt made with two cans of coconut milk is very rich and decadent. It makes a good substitute for sour cream or creme fraiche, but I wouldn’t eat it with my granola.\u003c/p>\n\u003cfigure id=\"attachment_95179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg\" alt=\"The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the cultures and milk, you will need to add a thickener. I was hesitant to add any sort of stabilizer because I found the texture to be off-putting in so many of my store-bought taste tests. However, coconut and almond milk won’t really thicken on their own.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[contextly_sidebar id=\"bQihUmfaYfyfkPBX20kC7y0nC70qtKqH\"]\u003c/p>\n\u003cp>Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.\u003c/p>\n\u003cp>Finally, I found that the yogurt cultured more reliably with a little extra sweetener. I don’t add enough that you can taste it in the final yogurt, but it is enough to give the cultures a little extra boost. Maple syrup works well, or you could use honey or even regular old sugar.\u003c/p>\n\u003cp>To make the yogurt, heat the coconut milk, almond milk and sweetener until the mixture is smooth and begins to steam (around 150 degrees). Next, mix in the tapioca.\u003c/p>\n\u003cfigure id=\"attachment_95180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg\" alt=\"Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This starch tends to form lumps, so you’ll need to create a slurry before adding it to the pot of milk. I mix 1 1/2 tablespoons tapioca starch with about 1/4 cup of the hot milk in a small bowl and whisk very, very thoroughly. Then I whisk that mixture into the rest of the milk. Continue to heat the milk until it becomes noticeably thicker and reaches 180 to 185 degrees.\u003c/p>\n\u003cp>Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.\u003c/p>\n\u003cfigure id=\"attachment_95178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95178\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ice-bath.jpg\" alt=\"Cool the milk to the proper incubation temperature quickly by using an ice bath.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cool the milk to the proper incubation temperature quickly by using an ice bath. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, whisk in the powdered starter culture. Again, be sure to whisk well to eliminate any lumps. Transfer the milk to a glass jar and cover it with a clean kitchen towel. Since I’m using the same cultures as are used in dairy milk yogurts, I can incubate this version using the same method — I stick it in my oven with the light on and let it sit, undisturbed.\u003c/p>\n\u003cp>I found that this yogurt takes quite a while to culture properly; I leave it in the oven for at least 12 hours. After culturing, the yogurt is still a little thin, but will finish setting in the refrigerator. Give it a few hours to chill and you’re ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_95176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg\" alt=\"Homemade coconut and almond milk yogurt.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade coconut and almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Coconut and Almond Milk Yogurt\u003c/h3>\n\u003cp>\u003cem>Makes about 3 1/2 cups yogurt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14-ounce) can full-fat coconut milk\u003c/li>\n\u003cli>1 1/2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> or other high-quality, unsweetened, additive-free almond milk\u003c/li>\n\u003cli>1 tablespoon maple syrup, honey, or organic cane sugar (optional)\u003c/li>\n\u003cli>1 1/2 tablespoons tapioca starch (also called tapioca flour)\u003c/li>\n\u003cli>1 (5 gram) packet powdered yogurt starter\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath.\u003c/li>\n\u003cli>Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about 150 degrees on an instant-read thermometer.\u003c/li>\n\u003cli>In a small bowl, combine about 1/4 cup hot milk with the tapioca starch. Whisk until very smooth. Slowly whisk tapioca mixture into the saucepan of hot milk. Whisk until very smooth.\u003c/li>\n\u003cli>Continue to cook milk, stirring frequently, until it has noticeably thickened and registers between 180 and 185 degrees. Pour milk into the bowl set in the ice bath.\u003c/li>\n\u003cli>Let milk cool, stirring occasionally, until it registers 115 degrees. Remove from the ice bath.\u003c/li>\n\u003cli>Sprinkle yogurt starter over the surface of the milk. Whisk thoroughly until combined. Pour milk into a 1-quart glass canning jar and secure a clean kitchen towel over the top. Transfer jar to an oven and turn on the oven light. Place the jar close to the light. Let the yogurt sit, undisturbed until set, about 12 hours.\u003c/li>\n\u003cli>Remove the towel from the jar and seal with a lid. Refrigerate until chilled, at least 4 to 5 hours. Serve.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Store-bought dairy-free yogurts are not very good, but with a little bit of patience, you can make a creamy, delicious plant-based yogurt at home. Kate Williams will show you how.",
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"description": "Store-bought dairy-free yogurts are not very good, but with a little bit of patience, you can make a creamy, delicious plant-based yogurt at home. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Non-dairy yogurt is tricky. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">options available for purchase\u003c/a> at most grocery stores suffer from too much sugar or an abundance of thickeners and stabilizers, and the one successful non-dairy yogurt I’ve tried is wildly expensive. These problems make sense, though — plant-based milks don’t have the same protein, sugar, and fat structure as cow’s milk and so they behave much differently when inoculated with yogurt cultures.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But these issues don’t mean that there isn’t a way to eat good, cultured non-dairy yogurt. You just have to make it yourself.\u003c/p>\n\u003cp>The process isn’t exactly easy, and it works best when you use \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> as part of the base. (I know, that means there are two recipes in one here. And yes, you could use a bottle of the higher-end additive free almond milks that are now becoming available in the Bay Area. I chose to use homemade nut milk because it is far cheaper.) But the results are so far beyond that which you can purchase in stores that I think the work is totally worth it.\u003c/p>\n\u003cp>Before beginning the recipe, you’ll need to order yogurt cultures online. \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> sells a vegan yogurt starter; if you’re not sensitive to dairy, you can also use a traditional yogurt starter from Cultures for Health or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. I have read that others have been successful using the contents of probiotic capsules as a yogurt cultures, but I haven’t tried it myself. These capsules might be a good alternative for anyone with very specific food allergies and intolerances (Cultures for Health starters may contain gluten and soy; YoGourmet contains dairy and may contain soy). If you do try probiotic capsules, you will want to include the optional sweetener in the recipe. Non-dairy milks are low in sugar and the cultures need the sweetener to thrive. Both Cultures for Health and YoGourmet include some form of sugar in their starters.\u003c/p>\n\u003cfigure id=\"attachment_95175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95175\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-milk.jpg\" alt=\"I like to use coconut milk as a base, and then add some almond milk to lighten things up.\" width=\"1920\" height=\"1315\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-800x548.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1440x986.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-1180x808.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-768x526.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-milk-320x219.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to use coconut milk as a base, and then add some almond milk to lighten things up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the milk. When I performed my \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/\" target=\"_blank\" rel=\"noopener\">non-dairy yogurt taste test\u003c/a> earlier this month, my favorite yogurt contained both coconut and almond milk, and I found that I preferred that blend in my homemade yogurt as well. You can make this recipe using all coconut or all almond milk, but the texture of the yogurt will change. If you plan on making an everyday yogurt with 100 percent coconut milk, you’ll want to thin it with water; I preferred using one 14-ounce can of full-fat coconut milk mixed with 1 1/2 cups water. It will be slightly lighter than the yogurt made with some almond milk. Yogurt made with two cans of coconut milk is very rich and decadent. It makes a good substitute for sour cream or creme fraiche, but I wouldn’t eat it with my granola.\u003c/p>\n\u003cfigure id=\"attachment_95179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg\" alt=\"The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-flour-or-starch-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The key ingredient to thick, creamy non-dairy yogurt is tapioca starch (aka tapioca flour). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the cultures and milk, you will need to add a thickener. I was hesitant to add any sort of stabilizer because I found the texture to be off-putting in so many of my store-bought taste tests. However, coconut and almond milk won’t really thicken on their own.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Most non-dairy yogurt recipes online call for gelatin (a no-go for vegans), agar agar powder (tricky to use), or tapioca starch. I tried both agar and tapioca and had far greater success with tapioca.\u003c/p>\n\u003cp>Finally, I found that the yogurt cultured more reliably with a little extra sweetener. I don’t add enough that you can taste it in the final yogurt, but it is enough to give the cultures a little extra boost. Maple syrup works well, or you could use honey or even regular old sugar.\u003c/p>\n\u003cp>To make the yogurt, heat the coconut milk, almond milk and sweetener until the mixture is smooth and begins to steam (around 150 degrees). Next, mix in the tapioca.\u003c/p>\n\u003cfigure id=\"attachment_95180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg\" alt=\"Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/tapioca-in-small-bowl-2-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tapioca needs to be stirred into a slurry before being added to the hot milk to keep the yogurt lump-free. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This starch tends to form lumps, so you’ll need to create a slurry before adding it to the pot of milk. I mix 1 1/2 tablespoons tapioca starch with about 1/4 cup of the hot milk in a small bowl and whisk very, very thoroughly. Then I whisk that mixture into the rest of the milk. Continue to heat the milk until it becomes noticeably thicker and reaches 180 to 185 degrees.\u003c/p>\n\u003cp>Then, just like when making dairy yogurt, the hot milk needs to cool down to the proper incubation temperature. The fastest way to cool the milk is in an ice bath. Keep an eye on the temperature and stir frequently. Once the milk reaches 115 degrees, remove it from the ice bath.\u003c/p>\n\u003cfigure id=\"attachment_95178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95178\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/ice-bath.jpg\" alt=\"Cool the milk to the proper incubation temperature quickly by using an ice bath.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/ice-bath-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cool the milk to the proper incubation temperature quickly by using an ice bath. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, whisk in the powdered starter culture. Again, be sure to whisk well to eliminate any lumps. Transfer the milk to a glass jar and cover it with a clean kitchen towel. Since I’m using the same cultures as are used in dairy milk yogurts, I can incubate this version using the same method — I stick it in my oven with the light on and let it sit, undisturbed.\u003c/p>\n\u003cp>I found that this yogurt takes quite a while to culture properly; I leave it in the oven for at least 12 hours. After culturing, the yogurt is still a little thin, but will finish setting in the refrigerator. Give it a few hours to chill and you’re ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_95176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95176\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg\" alt=\"Homemade coconut and almond milk yogurt.\" width=\"1920\" height=\"1290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-400x269.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1440x968.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-1180x793.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/finished-yogurt-blue-and-yellow-2-320x215.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade coconut and almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Coconut and Almond Milk Yogurt\u003c/h3>\n\u003cp>\u003cem>Makes about 3 1/2 cups yogurt\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can make this yogurt without the almond milk; substitute 1 1/2 cups of water or a second can of coconut milk (see above). Yogurt cultures are available through \u003ca href=\"http://www.culturesforhealth.com/vegan-yogurt-starter.html\" target=\"_blank\" rel=\"noopener\">Cultures for Health\u003c/a> or \u003ca href=\"http://www.yogourmet.com/ca-en/index.php\" target=\"_blank\" rel=\"noopener\">YoGourmet\u003c/a>. Other recipe writers say that you can also use the contents of probiotic supplement capsules instead of a starter; start with the contents of four capsules and include the optional sweetener.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14-ounce) can full-fat coconut milk\u003c/li>\n\u003cli>1 1/2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\" rel=\"noopener\">homemade almond milk\u003c/a> or other high-quality, unsweetened, additive-free almond milk\u003c/li>\n\u003cli>1 tablespoon maple syrup, honey, or organic cane sugar (optional)\u003c/li>\n\u003cli>1 1/2 tablespoons tapioca starch (also called tapioca flour)\u003c/li>\n\u003cli>1 (5 gram) packet powdered yogurt starter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water. Set a second large bowl, preferably with a spout, in the ice bath.\u003c/li>\n\u003cli>Combine coconut milk, almond milk, and maple syrup in a medium saucepan over medium heat. Heat the milk, stirring occasionally, until it begins to steam and registers about 150 degrees on an instant-read thermometer.\u003c/li>\n\u003cli>In a small bowl, combine about 1/4 cup hot milk with the tapioca starch. Whisk until very smooth. Slowly whisk tapioca mixture into the saucepan of hot milk. Whisk until very smooth.\u003c/li>\n\u003cli>Continue to cook milk, stirring frequently, until it has noticeably thickened and registers between 180 and 185 degrees. Pour milk into the bowl set in the ice bath.\u003c/li>\n\u003cli>Let milk cool, stirring occasionally, until it registers 115 degrees. Remove from the ice bath.\u003c/li>\n\u003cli>Sprinkle yogurt starter over the surface of the milk. Whisk thoroughly until combined. Pour milk into a 1-quart glass canning jar and secure a clean kitchen towel over the top. Transfer jar to an oven and turn on the oven light. Place the jar close to the light. Let the yogurt sit, undisturbed until set, about 12 hours.\u003c/li>\n\u003cli>Remove the towel from the jar and seal with a lid. Refrigerate until chilled, at least 4 to 5 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack",
"title": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\">\u003cimg class=\"size-full wp-image-93599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\" alt=\"Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. That’s not exactly what I call health food.\u003c/p>\n\u003cp>Still, I see the food’s appeal — colorful, fun, and protein-packed, one single cup has enough nutrient heft to get me through an afternoon lull. But the truth is, it is easy to do better, much better, by making yogurt at home. It requires patience, about 24 hours of it, but most of the time is hands-off. Plus, I can control the quality and fat content of the milk, as well as the sugar content of the fruit. I call it a win-win-win.\u003c/p>\n\u003cfigure id=\"attachment_93594\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\">\u003cimg class=\"size-full wp-image-93594\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\" alt=\"All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\" width=\"700\" height=\"783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-400x447.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-320x358.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with organic, whole milk for my yogurt. (Yes, you can use low-fat or even skim if you’d like, but didn’t you just read the revised dietary guidelines? \u003ca href=\"http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good\" target=\"_blank\" rel=\"noopener\">Fat is no longer the enemy\u003c/a>.) The easiest thing to use to culture the milk is store-bought yogurt with live cultures. I like to grab one 7-ounce container to use for 8 cups of milk. Keep in mind, the texture and flavor of the resulting yogurt will mimic that of the starter yogurt. Choose something you like. Don’t use a flavored yogurt, or anything with gums or sweeteners. After this first batch of yogurt is made, you can reserve a bit of the homemade yogurt to use in subsequent batches, and you won’t need to buy any yogurt from the store again.\u003c/p>\n\u003cfigure id=\"attachment_93597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\">\u003cimg class=\"size-full wp-image-93597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\" alt=\"First heat the milk to 185 degrees. Photo: Kate Williams\" width=\"1000\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-320x230.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First heat the milk to 185 degrees. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make yogurt, the milk first needs to be heated to 185 degrees. This heating step helps to reconfigure the proteins in the milk so that they will form creamy yogurt when cultured. Next, let the milk cool to a more suitable incubation temperature (around 110 to 112 degrees) before adding the yogurt.\u003c/p>\n\u003cp>You can let the milk cool on the stove, but I like to speed things up a bit by using a water bath. Simply place the entire pot of milk into a bowl of ice water and stir while it cools. It’ll reach 112 before you know it. Once the milk is cooled, stir in the yogurt. Take the time to get the mixture smooth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now pour the milk and yogurt mixture into a large glass bowl for culturing. I like to use glass here because it is non-reactive. You could also use a large glass canning jar, or two smaller jars if you’d prefer. Cover the bowl with plastic wrap and then a kitchen towel to keep the milk warm.\u003c/p>\n\u003cfigure id=\"attachment_93600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\">\u003cimg class=\"size-full wp-image-93600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\" alt=\"The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\" width=\"1000\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-320x216.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yogurt bacteria are happiest when they are incubated somewhere between 100 and 110 degrees. There are plenty of fancy yogurt-making contraptions that will hold this precise temperature, but there’s no reason to go out and buy one — an oven light will do the trick. I snuggle the bowl up next to the oven light, flip it on, and close the oven door. Five to seven hours later, the yogurt is set. You’ll know the yogurt is ready when it holds its shape in the bowl or on a spoon.\u003c/p>\n\u003cfigure id=\"attachment_93596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\">\u003cimg class=\"size-full wp-image-93596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\" alt=\"You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\" width=\"1000\" height=\"707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-320x226.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>You can eat the yogurt right now if you’d like; it will have the texture of “European-style” yogurts. The best way to make yogurt with fruit on the bottom, however, is to drain the yogurt to mimic “Greek-style” brands.\u003c/p>\n\u003cp>Line a colander with a triple layer of cheesecloth and set it into a large bowl. Transfer the yogurt to the colander, cover with plastic wrap, and let drain in the fridge. I like to let the yogurt drain overnight (somewhere between 8 and 10 hours). It will lose about half its volume in whey and become remarkably thick.\u003c/p>\n\u003cp>After transferring the yogurt to the draining set-up, I like to prepare the fruit filling. The best looking fruit at the store was a couple of Manila mangos, which make for a bright and slightly tangy foil to the yogurt. You can use whatever fruit you’d like for the filling; two cups of prepped fruit will yield enough filling for the yogurt.\u003c/p>\n\u003cfigure id=\"attachment_93595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\">\u003cimg class=\"size-full wp-image-93595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\" alt=\"Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\" width=\"1000\" height=\"713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-320x228.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine the mango with a splash of water, a tablespoon of honey, a dash of ground cardamom, and a pinch of salt. The honey, by the way, is totally optional. One of my mangoes was a bit tart, so it needed a little sweetness for balance. Heat the fruit mixture until the mango softens; it will only take a few minutes. Use the back of a spoon to mash some of the cooked fruit to create a jam-like texture. Season to taste and store in the fridge until the yogurt is ready.\u003c/p>\n\u003cp>Once the yogurt is drained, fill the jars. I like to use half-pint jars because they are the perfect single serving size. First, divide the mango mixture between six jars. I like to use between two and three tablespoons. Top with about 3/4 cup yogurt and seal the jars with their lids. Make sure to save between 1/2 cup and 1 cup plain yogurt to use for your next batch.\u003c/p>\n\u003cfigure id=\"attachment_93598\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\">\u003cimg class=\"size-full wp-image-93598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\" alt=\"Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\" width=\"700\" height=\"893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-400x510.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-320x408.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Greek-Style Yogurt Cups with Cardamom Mango\u003c/h3>\n\u003cp>\u003cem>Makes 6 single-serve jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Feel free to experiment with the choice of fruit and seasonings. Anything in season will work; aim for 2 cups prepped fruit. You can make the yogurt using low-fat or fat-free dairy if you insist. Goat’s milk yogurt will also work, but the fermenting time may be longer. For best results, use a plain, additive-free Greek-style yogurt, such as Fage or Strauss, as a starter. When making future batches, you can use homemade yogurt as a starter.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 cups whole milk yogurt\u003c/li>\n\u003cli>1 (7-ounce) container plain whole milk Greek-style yogurt, with live and active cultures\u003c/li>\n\u003cli>2 Manila mangos, peeled and roughly chopped\u003c/li>\n\u003cli>2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon honey (optional)\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water.\u003c/li>\n\u003cli>Heat milk in a large saucepan over medium-low heat until it reaches 185 degrees. Remove from heat and let the milk cool for 5 minutes. Place the saucepan directly in the bowl of water. Let milk cool, stirring frequently, until it reaches 110 to 112 degrees, 5 to 7 minutes. Remove from ice bath.\u003c/li>\n\u003cli>Stir yogurt into cooled milk until smooth. Transfer to a large glass bowl and cover with plastic wrap. Cover the bowl with a clean kitchen towel and transfer to an oven with the light on. Place the bowl close to the light. Let yogurt sit, undisturbed, until set, 5 to 7 hours. Rotate the bowl 180 degrees about halfway through the culturing time.\u003c/li>\n\u003cli>Meanwhile, place a colander over a second large bowl. Line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>When the yogurt is set, remove the bowl from the oven. Carefully transfer the yogurt to the prepared colander. Cover with plastic wrap and let drain in the refrigerator overnight.\u003c/li>\n\u003cli>While the yogurt is draining, prepare the mango mixture: Combine the mangoes, water, honey, cardamom, and salt in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring frequently, until the mango softens, 5 to 7 minutes. Use the back or a wooden spoon to mash about half of the mango against the side of the saucepan. Season to taste with honey and salt. Transfer to a storage container and refrigerate until the yogurt has drained.\u003c/li>\n\u003cli>The next day, remove the yogurt and the mango mixture from the refrigerator. Divide the mango mixture between 6 half-pint glass jars. (You should use 2 to 3 tablespoons per jar.) Top the mango mixture with about 3/4 cup drained yogurt. Discard drained whey or save for another use. Seal jars and refrigerate until serving. Reserve remaining yogurt (1/2 cup to 1 cup) to start next batch of yogurt.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": " Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. Make the snack at home for a healthier snack. Kate Williams will show you how.",
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"description": " Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. Make the snack at home for a healthier snack. Kate Williams will show you how.",
"title": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack | KQED",
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"headline": "Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\">\u003cimg class=\"size-full wp-image-93599\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-8.jpg\" alt=\"Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-8-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Greek-style yogurt cups with cardamom mango. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. That’s not exactly what I call health food.\u003c/p>\n\u003cp>Still, I see the food’s appeal — colorful, fun, and protein-packed, one single cup has enough nutrient heft to get me through an afternoon lull. But the truth is, it is easy to do better, much better, by making yogurt at home. It requires patience, about 24 hours of it, but most of the time is hands-off. Plus, I can control the quality and fat content of the milk, as well as the sugar content of the fruit. I call it a win-win-win.\u003c/p>\n\u003cfigure id=\"attachment_93594\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\">\u003cimg class=\"size-full wp-image-93594\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/ingredients-1.jpg\" alt=\"All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\" width=\"700\" height=\"783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-400x447.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/ingredients-1-320x358.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make yogurt at home is milk, yogurt for culturing, and fruit to serve on the bottom of the cups. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I like to start with organic, whole milk for my yogurt. (Yes, you can use low-fat or even skim if you’d like, but didn’t you just read the revised dietary guidelines? \u003ca href=\"http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good\" target=\"_blank\" rel=\"noopener\">Fat is no longer the enemy\u003c/a>.) The easiest thing to use to culture the milk is store-bought yogurt with live cultures. I like to grab one 7-ounce container to use for 8 cups of milk. Keep in mind, the texture and flavor of the resulting yogurt will mimic that of the starter yogurt. Choose something you like. Don’t use a flavored yogurt, or anything with gums or sweeteners. After this first batch of yogurt is made, you can reserve a bit of the homemade yogurt to use in subsequent batches, and you won’t need to buy any yogurt from the store again.\u003c/p>\n\u003cfigure id=\"attachment_93597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\">\u003cimg class=\"size-full wp-image-93597\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/at-185-degrees.jpg\" alt=\"First heat the milk to 185 degrees. Photo: Kate Williams\" width=\"1000\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/at-185-degrees-320x230.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">First heat the milk to 185 degrees. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make yogurt, the milk first needs to be heated to 185 degrees. This heating step helps to reconfigure the proteins in the milk so that they will form creamy yogurt when cultured. Next, let the milk cool to a more suitable incubation temperature (around 110 to 112 degrees) before adding the yogurt.\u003c/p>\n\u003cp>You can let the milk cool on the stove, but I like to speed things up a bit by using a water bath. Simply place the entire pot of milk into a bowl of ice water and stir while it cools. It’ll reach 112 before you know it. Once the milk is cooled, stir in the yogurt. Take the time to get the mixture smooth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now pour the milk and yogurt mixture into a large glass bowl for culturing. I like to use glass here because it is non-reactive. You could also use a large glass canning jar, or two smaller jars if you’d prefer. Cover the bowl with plastic wrap and then a kitchen towel to keep the milk warm.\u003c/p>\n\u003cfigure id=\"attachment_93600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\">\u003cimg class=\"size-full wp-image-93600\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/in-oven.jpg\" alt=\"The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\" width=\"1000\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/in-oven-320x216.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The oven makes a great yogurt incubator, and using it doesn’t require purchasing special equipment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yogurt bacteria are happiest when they are incubated somewhere between 100 and 110 degrees. There are plenty of fancy yogurt-making contraptions that will hold this precise temperature, but there’s no reason to go out and buy one — an oven light will do the trick. I snuggle the bowl up next to the oven light, flip it on, and close the oven door. Five to seven hours later, the yogurt is set. You’ll know the yogurt is ready when it holds its shape in the bowl or on a spoon.\u003c/p>\n\u003cfigure id=\"attachment_93596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\">\u003cimg class=\"size-full wp-image-93596\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/set-yogurt.jpg\" alt=\"You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\" width=\"1000\" height=\"707\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/set-yogurt-320x226.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the yogurt is set when it holds its shape on a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>You can eat the yogurt right now if you’d like; it will have the texture of “European-style” yogurts. The best way to make yogurt with fruit on the bottom, however, is to drain the yogurt to mimic “Greek-style” brands.\u003c/p>\n\u003cp>Line a colander with a triple layer of cheesecloth and set it into a large bowl. Transfer the yogurt to the colander, cover with plastic wrap, and let drain in the fridge. I like to let the yogurt drain overnight (somewhere between 8 and 10 hours). It will lose about half its volume in whey and become remarkably thick.\u003c/p>\n\u003cp>After transferring the yogurt to the draining set-up, I like to prepare the fruit filling. The best looking fruit at the store was a couple of Manila mangos, which make for a bright and slightly tangy foil to the yogurt. You can use whatever fruit you’d like for the filling; two cups of prepped fruit will yield enough filling for the yogurt.\u003c/p>\n\u003cfigure id=\"attachment_93595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\">\u003cimg class=\"size-full wp-image-93595\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/mango-mix-post-cook.jpg\" alt=\"Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\" width=\"1000\" height=\"713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/mango-mix-post-cook-320x228.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mango, cardamom, and a touch of honey makes a sweet-tart accompaniment. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine the mango with a splash of water, a tablespoon of honey, a dash of ground cardamom, and a pinch of salt. The honey, by the way, is totally optional. One of my mangoes was a bit tart, so it needed a little sweetness for balance. Heat the fruit mixture until the mango softens; it will only take a few minutes. Use the back of a spoon to mash some of the cooked fruit to create a jam-like texture. Season to taste and store in the fridge until the yogurt is ready.\u003c/p>\n\u003cp>Once the yogurt is drained, fill the jars. I like to use half-pint jars because they are the perfect single serving size. First, divide the mango mixture between six jars. I like to use between two and three tablespoons. Top with about 3/4 cup yogurt and seal the jars with their lids. Make sure to save between 1/2 cup and 1 cup plain yogurt to use for your next batch.\u003c/p>\n\u003cfigure id=\"attachment_93598\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\">\u003cimg class=\"size-full wp-image-93598\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/finished-yogurt-2.jpg\" alt=\"Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\" width=\"700\" height=\"893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-400x510.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/finished-yogurt-2-320x408.jpg 320w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two to three tablespoons mango mixture on the bottom of a half-pint jar and top with yogurt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Greek-Style Yogurt Cups with Cardamom Mango\u003c/h3>\n\u003cp>\u003cem>Makes 6 single-serve jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Feel free to experiment with the choice of fruit and seasonings. Anything in season will work; aim for 2 cups prepped fruit. You can make the yogurt using low-fat or fat-free dairy if you insist. Goat’s milk yogurt will also work, but the fermenting time may be longer. For best results, use a plain, additive-free Greek-style yogurt, such as Fage or Strauss, as a starter. When making future batches, you can use homemade yogurt as a starter.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 cups whole milk yogurt\u003c/li>\n\u003cli>1 (7-ounce) container plain whole milk Greek-style yogurt, with live and active cultures\u003c/li>\n\u003cli>2 Manila mangos, peeled and roughly chopped\u003c/li>\n\u003cli>2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon honey (optional)\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Prepare an ice bath by filling a large bowl with ice water.\u003c/li>\n\u003cli>Heat milk in a large saucepan over medium-low heat until it reaches 185 degrees. Remove from heat and let the milk cool for 5 minutes. Place the saucepan directly in the bowl of water. Let milk cool, stirring frequently, until it reaches 110 to 112 degrees, 5 to 7 minutes. Remove from ice bath.\u003c/li>\n\u003cli>Stir yogurt into cooled milk until smooth. Transfer to a large glass bowl and cover with plastic wrap. Cover the bowl with a clean kitchen towel and transfer to an oven with the light on. Place the bowl close to the light. Let yogurt sit, undisturbed, until set, 5 to 7 hours. Rotate the bowl 180 degrees about halfway through the culturing time.\u003c/li>\n\u003cli>Meanwhile, place a colander over a second large bowl. Line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>When the yogurt is set, remove the bowl from the oven. Carefully transfer the yogurt to the prepared colander. Cover with plastic wrap and let drain in the refrigerator overnight.\u003c/li>\n\u003cli>While the yogurt is draining, prepare the mango mixture: Combine the mangoes, water, honey, cardamom, and salt in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring frequently, until the mango softens, 5 to 7 minutes. Use the back or a wooden spoon to mash about half of the mango against the side of the saucepan. Season to taste with honey and salt. Transfer to a storage container and refrigerate until the yogurt has drained.\u003c/li>\n\u003cli>The next day, remove the yogurt and the mango mixture from the refrigerator. Divide the mango mixture between 6 half-pint glass jars. (You should use 2 to 3 tablespoons per jar.) Top the mango mixture with about 3/4 cup drained yogurt. Discard drained whey or save for another use. Seal jars and refrigerate until serving. Reserve remaining yogurt (1/2 cup to 1 cup) to start next batch of yogurt.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Freight Farms: Entrepreneurs Modify Shipping Containers to Grow Local Produce Year-Round",
"title": "Freight Farms: Entrepreneurs Modify Shipping Containers to Grow Local Produce Year-Round",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93453\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1.jpg\" alt=\"Freight Farms are shipping containers modified to grow stacks of hydroponic plants and vegetables — anywhere, 365 days a year. Photo: Courtesy of Freight Farms\" width=\"1108\" height=\"736\" class=\"size-full wp-image-93453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1.jpg 1108w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1-320x213.jpg 320w\" sizes=\"(max-width: 1108px) 100vw, 1108px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freight Farms are shipping containers modified to grow stacks of hydroponic plants and vegetables — anywhere, 365 days a year. Photo: Courtesy of Freight Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"//embed.wbur.org/player/hereandnow/2015/02/17/freight-farms-local-food\">\u003c/iframe>\u003c/p>\n\u003cp>Here & Now Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/23/388467327/-freight-farms-grow-local-flavor-year-round\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/23/15)\u003c/p>\n\u003cp>The United States imports more than $100 billion of food every year from farms across the globe, often in the big metal shipping containers you see on cargo ships. Now, entrepreneurs are using those shipping containers to grow local produce.\u003c/p>\n\u003cp>\"\u003ca href=\"http://freightfarms.com/\" target=\"_blank\">Freight Farms\u003c/a>\" are shipping containers modified to grow stacks of hydroponic plants and vegetables. It's a new way for small-scale farmers to grow crops year-round in a computer-controlled environment, even in the middle of the city.\u003c/p>\n\u003cp>Freight Farms co-founders Jon Friedman and Brad McNamara started their Boston-based company in 2010. At first, they tell \u003cem>Here & Now'\u003c/em>s Jeremy Hobson, they were looking at growing food using urban rooftops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then they \"realized that there was a much larger opportunity to empower more people in different spaces than just your unused roof space,\" McNamara tells Hobson. Friedman and McNamara say their goal was to cut down on the number of miles it takes to get greens from farm to table, so you can grow local food anywhere.\u003c/p>\n\u003cfigure id=\"attachment_93454\" class=\"wp-caption aligncenter\" style=\"max-width: 1150px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331.jpg\" alt=\"Jon Friedman (left) and Brad McNamara (right) are the co-founders of Freight Farms. Photo: Courtesy of Freight Farms\" width=\"1150\" height=\"766\" class=\"size-full wp-image-93454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331.jpg 1150w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331-320x213.jpg 320w\" sizes=\"(max-width: 1150px) 100vw, 1150px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jon Friedman (left) and Brad McNamara (right) are the co-founders of Freight Farms. Photo: Courtesy of Freight Farms\u003c/figcaption>\u003c/figure>\n\u003cp>The shipping containers are insulated, and all the systems – from pumps to irrigation to LED growing lights – can be digitally controlled. The Freight Farms are also Wi-Fi hot spots, so farmers can check on things like pH levels remotely using a mobile dashboard.\u003c/p>\n\u003cp>\"They can set alerts. They can set alarms,\" McNamara says, adding, \"So if you're at home and it's really cold outside, your farm is covered in snow, you don't actually have to leave your house to go check on things.\"\u003c/p>\n\u003cp>Freight Farms says it has sold about 25 of the containers so far, at a cost starting at $76,000 each.\u003c/p>\n\u003cp>Shawn and Connie Cooney are two urban farmers putting the technology into action in Boston.\u003c/p>\n\u003cp>\"In a city, you can grow enough produce using this technology to make a scalable business. So you can sell wholesale as well as retail and have a real business,\" Shawn Cooney tells Hobson.\u003c/p>\n\u003cp>The couple is currently growing greens including kale, cilantro, mustard greens and wild mint. Like a library of plants, the herbs and vegetables are neatly organized in towers of leafy greens. The Cooneys sell most of their produce to restaurants via wholesale distributors.\u003c/p>\n\u003cfigure id=\"attachment_93455\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freigh-farms-2_enl-14bc13d78d799bc60884fea29ad7556d47089898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freigh-farms-2_enl-14bc13d78d799bc60884fea29ad7556d47089898.jpg\" alt=\"Lettuces, brassicas and herbs grow in a Freight Farms container. Photo: Courtesy of Freight Farms\" width=\"250\" class=\"size-full wp-image-93455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/freigh-farms-2_enl-14bc13d78d799bc60884fea29ad7556d47089898.jpg 490w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freigh-farms-2_enl-14bc13d78d799bc60884fea29ad7556d47089898-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freigh-farms-2_enl-14bc13d78d799bc60884fea29ad7556d47089898-320x481.jpg 320w\" sizes=\"(max-width: 490px) 100vw, 490px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lettuces, brassicas and herbs grow in a Freight Farms container. Photo: Courtesy of Freight Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\"No we're at the point where we're asking what the restaurants want,\" Connie Cooney says. Mustard greens, with their wasabi-like finish, are a popular request.\u003c/p>\n\u003cp>With a 365-day growing season, the Cooneys are always in business. Their four freight containers can yield as much produce as four acres of land – in less time, they say, than it would take to grow on a traditional farm.\u003c/p>\n\u003cp>\"If you give them the right nutrients, they taste as good, or better, as they would coming out of a dirt farm,\" Shawn Cooney says.\u003c/p>\n\u003cp>Even though watering, lighting and the addition of nutrients are all automatically controlled, \"there's still a lot of farm work going on,\" Shawn Cooney says, adding, \"You still have to come in and take care of the plants.\"\u003c/p>\n\u003cp>At this point, the Cooneys' business is breaking even. Now that they have a handle on the farming aspects, they can tailor their produce to what people want and focus on profit.\u003c/p>\n\u003cp>And while the Freight Farms system may seem particularly useful right now to Bostonians, with their city entombed in snow, Friedman hopes to see farmers all over the world adopt his company's growing system.\u003c/p>\n\u003cp>\"We see a lot of potential in a lot of other countries besides the U.S. [that] don't have access to food, [that] either have a large urban sprawl or just don't have the distribution system that we have in the U.S,\" Friedman says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story comes to us via Here & Now, a show produced by NPR and member station WBUR in Boston. You can also listen to the \u003ca href=\"http://hereandnow.wbur.org/2015/02/17/freight-farms-local-food\">audio version\u003c/a> of this story on WBUR's website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93453\" class=\"wp-caption aligncenter\" style=\"max-width: 1108px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1.jpg\" alt=\"Freight Farms are shipping containers modified to grow stacks of hydroponic plants and vegetables — anywhere, 365 days a year. Photo: Courtesy of Freight Farms\" width=\"1108\" height=\"736\" class=\"size-full wp-image-93453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1.jpg 1108w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-1_enl-123e7a79521b0fabc4811de46e4cdf38a710ead1-320x213.jpg 320w\" sizes=\"(max-width: 1108px) 100vw, 1108px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freight Farms are shipping containers modified to grow stacks of hydroponic plants and vegetables — anywhere, 365 days a year. Photo: Courtesy of Freight Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"//embed.wbur.org/player/hereandnow/2015/02/17/freight-farms-local-food\">\u003c/iframe>\u003c/p>\n\u003cp>Here & Now Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/23/388467327/-freight-farms-grow-local-flavor-year-round\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/23/15)\u003c/p>\n\u003cp>The United States imports more than $100 billion of food every year from farms across the globe, often in the big metal shipping containers you see on cargo ships. Now, entrepreneurs are using those shipping containers to grow local produce.\u003c/p>\n\u003cp>\"\u003ca href=\"http://freightfarms.com/\" target=\"_blank\">Freight Farms\u003c/a>\" are shipping containers modified to grow stacks of hydroponic plants and vegetables. It's a new way for small-scale farmers to grow crops year-round in a computer-controlled environment, even in the middle of the city.\u003c/p>\n\u003cp>Freight Farms co-founders Jon Friedman and Brad McNamara started their Boston-based company in 2010. At first, they tell \u003cem>Here & Now'\u003c/em>s Jeremy Hobson, they were looking at growing food using urban rooftops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then they \"realized that there was a much larger opportunity to empower more people in different spaces than just your unused roof space,\" McNamara tells Hobson. Friedman and McNamara say their goal was to cut down on the number of miles it takes to get greens from farm to table, so you can grow local food anywhere.\u003c/p>\n\u003cfigure id=\"attachment_93454\" class=\"wp-caption aligncenter\" style=\"max-width: 1150px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331.jpg\" alt=\"Jon Friedman (left) and Brad McNamara (right) are the co-founders of Freight Farms. Photo: Courtesy of Freight Farms\" width=\"1150\" height=\"766\" class=\"size-full wp-image-93454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331.jpg 1150w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freight-farms-3_enl-693b5dddff7a491bce26566df176e01fa72bc331-320x213.jpg 320w\" sizes=\"(max-width: 1150px) 100vw, 1150px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jon Friedman (left) and Brad McNamara (right) are the co-founders of Freight Farms. Photo: Courtesy of Freight Farms\u003c/figcaption>\u003c/figure>\n\u003cp>The shipping containers are insulated, and all the systems – from pumps to irrigation to LED growing lights – can be digitally controlled. The Freight Farms are also Wi-Fi hot spots, so farmers can check on things like pH levels remotely using a mobile dashboard.\u003c/p>\n\u003cp>\"They can set alerts. They can set alarms,\" McNamara says, adding, \"So if you're at home and it's really cold outside, your farm is covered in snow, you don't actually have to leave your house to go check on things.\"\u003c/p>\n\u003cp>Freight Farms says it has sold about 25 of the containers so far, at a cost starting at $76,000 each.\u003c/p>\n\u003cp>Shawn and Connie Cooney are two urban farmers putting the technology into action in Boston.\u003c/p>\n\u003cp>\"In a city, you can grow enough produce using this technology to make a scalable business. So you can sell wholesale as well as retail and have a real business,\" Shawn Cooney tells Hobson.\u003c/p>\n\u003cp>The couple is currently growing greens including kale, cilantro, mustard greens and wild mint. Like a library of plants, the herbs and vegetables are neatly organized in towers of leafy greens. The Cooneys sell most of their produce to restaurants via wholesale distributors.\u003c/p>\n\u003cfigure id=\"attachment_93455\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freigh-farms-2_enl-14bc13d78d799bc60884fea29ad7556d47089898.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/freigh-farms-2_enl-14bc13d78d799bc60884fea29ad7556d47089898.jpg\" alt=\"Lettuces, brassicas and herbs grow in a Freight Farms container. Photo: Courtesy of Freight Farms\" width=\"250\" class=\"size-full wp-image-93455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/freigh-farms-2_enl-14bc13d78d799bc60884fea29ad7556d47089898.jpg 490w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freigh-farms-2_enl-14bc13d78d799bc60884fea29ad7556d47089898-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/freigh-farms-2_enl-14bc13d78d799bc60884fea29ad7556d47089898-320x481.jpg 320w\" sizes=\"(max-width: 490px) 100vw, 490px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lettuces, brassicas and herbs grow in a Freight Farms container. Photo: Courtesy of Freight Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\"No we're at the point where we're asking what the restaurants want,\" Connie Cooney says. Mustard greens, with their wasabi-like finish, are a popular request.\u003c/p>\n\u003cp>With a 365-day growing season, the Cooneys are always in business. Their four freight containers can yield as much produce as four acres of land – in less time, they say, than it would take to grow on a traditional farm.\u003c/p>\n\u003cp>\"If you give them the right nutrients, they taste as good, or better, as they would coming out of a dirt farm,\" Shawn Cooney says.\u003c/p>\n\u003cp>Even though watering, lighting and the addition of nutrients are all automatically controlled, \"there's still a lot of farm work going on,\" Shawn Cooney says, adding, \"You still have to come in and take care of the plants.\"\u003c/p>\n\u003cp>At this point, the Cooneys' business is breaking even. Now that they have a handle on the farming aspects, they can tailor their produce to what people want and focus on profit.\u003c/p>\n\u003cp>And while the Freight Farms system may seem particularly useful right now to Bostonians, with their city entombed in snow, Friedman hopes to see farmers all over the world adopt his company's growing system.\u003c/p>\n\u003cp>\"We see a lot of potential in a lot of other countries besides the U.S. [that] don't have access to food, [that] either have a large urban sprawl or just don't have the distribution system that we have in the U.S,\" Friedman says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>This story comes to us via Here & Now, a show produced by NPR and member station WBUR in Boston. You can also listen to the \u003ca href=\"http://hereandnow.wbur.org/2015/02/17/freight-farms-local-food\">audio version\u003c/a> of this story on WBUR's website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
"title": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\" alt=\"A sampling of photos and findings from Stark and Carlson’s project. Photo: Philip Stark\" width=\"1000\" height=\"662\" class=\"size-full wp-image-92672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of photos and findings from Stark and Carlson’s project. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers. When both of them walk their daily route to campus, it’s rare that they’ll take a few steps without stopping in their tracks, bending down, and finding some food to snack on. Their wild snacks are what most people would call weeds. \u003c/p>\n\u003cp>Weeds, they say, get a really bad rap. Instead Stark and Carlson want people to think of them as wild edibles, underprivileged plants, or forgotten foods. “They’re just an incredible resource and we're not using them,” Stark says.\u003c/p>\n\u003cp>Carlson and Stark are researchers funded by the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a> studying the abundance, nutritional value, and potential toxicity of these wild edibles, or weeds, in the \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">East Bay’s food deserts\u003c/a>. A food desert is typically a place in a low-income urban neighborhood at least half a mile from a supermarket. They’re also creating an \u003ca href=\"http://www.inaturalist.org/projects/berkeley-open-source-food\" target=\"_blank\">interactive map\u003c/a>, so the public can log on and see exactly where they’ve identified a patch of edible weeds. Already their project, called “Reaping without Sowing,” has confirmed that there are “mountains” of wild edible plants growing in the Bay Area’s urban food deserts, even at the end of 2014’s record drought.\u003c/p>\n\u003cfigure id=\"attachment_92676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\" alt=\"Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>These edibles are actually most abundant in places where grocery stores are not, where fresh produce is difficult to buy, and where people don’t weed. Stark and Carlson explain that because people in wealthier neighborhoods tend to spray their lawns with pesticides and fertilizers, or hire gardeners to trim back any unwanted plants growing in their gardens, there are actually fewer sources of edible food in these places. The food deserts, the places where lower income families live, actually have more food growing between the concrete.\u003c/p>\n\u003cp>Take for example the blocks between \u003ca href=\"http://www.inaturalist.org/observations/project/1659?page=1\" target=\"_blank\">13th and 19th Avenue\u003c/a> in West Oakland. In this small section of the neighborhood, Stark and Carlson identified over 10 different species of edible plants. Zooming in even further, at one \u003ca href=\"http://www.inaturalist.org/observations/1111920\" target=\"_blank\">spot\u003c/a> near the corner of 15th and Campbell in Oakland, Stark notes there are 15-20 servings of dandelion. As well as recording the type of edible plant and its location on the map, Stark, Carlson and their students also identify things like how many people it would serve and how many servings are accessible.\u003c/p>\n\u003cfigure id=\"attachment_92671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\" alt=\"A sample of the map of wild edibles. Photo: Philip Stark\" width=\"1000\" height=\"565\" class=\"size-full wp-image-92671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of the map of wild edibles. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\" alt=\"Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Since they started, Stark and Carlson have identified over 90 different edible species in the East Bay’s food deserts. However, low-income residents in food deserts are less likely to be exposed to urban foraging trends. The challenge, they explain, is changing the perception of eating things from the ground.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Eating anything that comes from the ground, comes from the dirt, gets a bad rap,” Stark says. He says the most common question people ask is, “what about dog pee?” Quite harmless even without a quick rinse, he tells me. After all, organic foods are grown in cow manure. Their project is also testing the \u003ca href=\"http://forage.berkeley.edu/#soil\" target=\"_blank\">soil toxicity\u003c/a> where these plants are growing. So far, they’ve found nothing out of the ordinary.\u003c/p>\n\u003cp>“People respond to eating so-called weeds with a big “ick!,” Stark says. They would much rather buy their dandelion greens from the produce section at Whole Foods, rather than pick them out of sidewalk. \u003c/p>\n\u003cfigure id=\"attachment_92677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\" alt=\"Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“That’s because we blindly trust the food clergy (grocery stores, food corporations, restaurants) to tell us what is safe to eat or not. But, we know very little about the days-old produce sitting on the shelves. Not only does it also come from the dirt, it’s been sprayed with who knows what, handled by many different processors, and picked over by people looking for the perfect bunch,” Stark says. \u003c/p>\n\u003cp>Even urban farms around the Bay Area are throwing away edible weeds, Stark and Carlson say. 11 of the top 15 “pest” plants identified by urban farmers are actually edible. \u003c/p>\n\u003cp>“These nutritious, delicious, self-propagating, sustainable, and drought tolerant foods are watered, fertilized, picked, and then discarded as “weeds,” Stark and Carlson write in their project proposal.\u003c/p>\n\u003cp>They want to get these weeds on people’s plates by working with the food clergy. They hope to teach urban farmers at places like \u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">Say Hay Farms\u003c/a> in Woodland, CA, and \u003ca href=\"https://gilltractfarm.wordpress.com\" target=\"_blank\">Gill Tract Community Farm\u003c/a> in Albany, to identify these edible weeds and properly harvest them. After they are harvested, Stark and Carlson want to make sure they are sold at farmers markets. Finally, they are partnering with restaurants like \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> and \u003ca href=\"http://cesarberkeley.com/\" target=\"_blank\">César\u003c/a> to develop recipes that highlight and showcase these wild edibles. \u003c/p>\n\u003cfigure id=\"attachment_92673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\" alt=\"Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Stark and Carlson say if they introduce these plants to people’s palates at high-end restaurants and farmers' markets, their acceptability will trickle down to all different types of communities. \u003c/p>\n\u003cp>“We hope people will go to the farmers' market and say, ‘Oh, there’s that stuff I was served the other day!” Stark says.\u003c/p>\n\u003cp>“All we want is for people to experience the flavors of these foods, and then they can decide for themselves. I think the majority of people when they experience these wild edibles they’re going to think ‘Oh, I like that,’” Carlson adds.\u003c/p>\n\u003cfigure id=\"attachment_92678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\" alt=\"Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I admit, I was hesitant at first to bite into some of these plants when I met Carlson and Stark on a wild edible tour through their neighborhood. The piece of bristly ox-tongue that Carlson handed me and encouraged me to start eating, felt, and looked, like sandpaper. Its spiny, tongue-shaped leaves are not something you usually find in a salad. But, when I bit into it, it really wasn’t that bad -- juicy, milky, with just enough bitter flavor.\u003c/p>\n\u003cp>My favorite weed of the afternoon is called chickweed. The bright green plant with stemmy leaves is mild, and taste like spinach or mache lettuce.\u003c/p>\n\u003cp>We found “well-known” types of edible weeds, too. Fennel, purple sage, rosemary -- all in a public space. On one small street corner, we found over 10 species of wild edibles.\u003c/p>\n\u003cfigure id=\"attachment_92675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\" alt=\"One person's weeds, another person's food. Photo: Angela Johnston\" width=\"1000\" height=\"860\" class=\"size-full wp-image-92675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One person's weeds, another person's food. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92679\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\" alt=\"Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Not only are these plant species abundant, they are also healthy, Stark and Carlson say. Tom Carlson works as a pediatrician part-time and says he has seen firsthand the effects “food desert” diets have on people’s bodies. \u003c/p>\n\u003cp>“There's evidence that people on Western diets, the diversity of the gut microbiome is lower than it is in third world countries, substantially lower than hunter gatherer societies, and its hypothesized that it is largely due to the diversity of plants they consume,” Stark adds. He guesses that adding foraged plants to someone’s diet will be much better than just eating domesticated leafy greens. \u003c/p>\n\u003cp>“There’s a lot of mounting evidence that the health of your microbiome determines your general health to a great extent, including your mental health.”\u003c/p>\n\u003cp>An extension of their original project will look at the impact of eating these types of edible weeds on the gut microbiome by scientifically measuring the changes in a sample of about 50 people.\u003c/p>\n\u003cp>Stark, Carlson and their team are also working on a field guide to the top dozen edible plants in the East Bay. They want to include things that are abundant enough to be interesting, but also least likely to be confused with something toxic. The list includes fennel, dandelion, dock, sow thistle, chickweed, oxalis, mallow, plantago, and others. They specifically decided to not include wild berries, which you can find growing wild in almost every season in the area. A record of what and how much they’ve found so far can be found on their \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\" alt=\"A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Carlson says another future plan is possibly going into some of the local schools in the food deserts and integrating this knowledge into the classroom.\u003c/p>\n\u003cp>They also want to work to change public policy regarding weed maintenance. On their second day in the field in West Oakland near Nelson Mandela Parkway, Stark and Carlson saw two city workers in hazmat suits spraying pesticides in the weeds that would otherwise be food for people living in the area.“I really think we need to let the city know that parks should be habitat or food or both,” Stark says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People do everything they can to get rid of them, and they keep coming back. If you can’t beat them why not eat them?”\u003c/p>\n\n",
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"excerpt": "Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts. ",
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"description": "Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts. ",
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"headline": "Snacking In-Between Sidewalks: Mapping Abundance of Wild Edibles in the Bay Area’s Food Deserts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sampling-of-findings-from-Stark-and-Carlsons-website-.jpg\" alt=\"A sampling of photos and findings from Stark and Carlson’s project. Photo: Philip Stark\" width=\"1000\" height=\"662\" class=\"size-full wp-image-92672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of photos and findings from Stark and Carlson’s project. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>UC Berkeley professors Philip Stark and Tom Carlson are self-proclaimed botanical rubberneckers. When both of them walk their daily route to campus, it’s rare that they’ll take a few steps without stopping in their tracks, bending down, and finding some food to snack on. Their wild snacks are what most people would call weeds. \u003c/p>\n\u003cp>Weeds, they say, get a really bad rap. Instead Stark and Carlson want people to think of them as wild edibles, underprivileged plants, or forgotten foods. “They’re just an incredible resource and we're not using them,” Stark says.\u003c/p>\n\u003cp>Carlson and Stark are researchers funded by the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a> studying the abundance, nutritional value, and potential toxicity of these wild edibles, or weeds, in the \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">East Bay’s food deserts\u003c/a>. A food desert is typically a place in a low-income urban neighborhood at least half a mile from a supermarket. They’re also creating an \u003ca href=\"http://www.inaturalist.org/projects/berkeley-open-source-food\" target=\"_blank\">interactive map\u003c/a>, so the public can log on and see exactly where they’ve identified a patch of edible weeds. Already their project, called “Reaping without Sowing,” has confirmed that there are “mountains” of wild edible plants growing in the Bay Area’s urban food deserts, even at the end of 2014’s record drought.\u003c/p>\n\u003cfigure id=\"attachment_92676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Phillip-Stark-and-Tom-Carlson.jpg\" alt=\"Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Philip Stark and Tom Carlson call themselves botanical rubberneckers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>These edibles are actually most abundant in places where grocery stores are not, where fresh produce is difficult to buy, and where people don’t weed. Stark and Carlson explain that because people in wealthier neighborhoods tend to spray their lawns with pesticides and fertilizers, or hire gardeners to trim back any unwanted plants growing in their gardens, there are actually fewer sources of edible food in these places. The food deserts, the places where lower income families live, actually have more food growing between the concrete.\u003c/p>\n\u003cp>Take for example the blocks between \u003ca href=\"http://www.inaturalist.org/observations/project/1659?page=1\" target=\"_blank\">13th and 19th Avenue\u003c/a> in West Oakland. In this small section of the neighborhood, Stark and Carlson identified over 10 different species of edible plants. Zooming in even further, at one \u003ca href=\"http://www.inaturalist.org/observations/1111920\" target=\"_blank\">spot\u003c/a> near the corner of 15th and Campbell in Oakland, Stark notes there are 15-20 servings of dandelion. As well as recording the type of edible plant and its location on the map, Stark, Carlson and their students also identify things like how many people it would serve and how many servings are accessible.\u003c/p>\n\u003cfigure id=\"attachment_92671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-sample-of-the-map-of-wild-edibles-.jpg\" alt=\"A sample of the map of wild edibles. Photo: Philip Stark\" width=\"1000\" height=\"565\" class=\"size-full wp-image-92671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sample of the map of wild edibles. Photo: \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">Philip Stark\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-picks-some-chickweed.jpg\" alt=\"Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson picks some chickweed on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Since they started, Stark and Carlson have identified over 90 different edible species in the East Bay’s food deserts. However, low-income residents in food deserts are less likely to be exposed to urban foraging trends. The challenge, they explain, is changing the perception of eating things from the ground.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Eating anything that comes from the ground, comes from the dirt, gets a bad rap,” Stark says. He says the most common question people ask is, “what about dog pee?” Quite harmless even without a quick rinse, he tells me. After all, organic foods are grown in cow manure. Their project is also testing the \u003ca href=\"http://forage.berkeley.edu/#soil\" target=\"_blank\">soil toxicity\u003c/a> where these plants are growing. So far, they’ve found nothing out of the ordinary.\u003c/p>\n\u003cp>“People respond to eating so-called weeds with a big “ick!,” Stark says. They would much rather buy their dandelion greens from the produce section at Whole Foods, rather than pick them out of sidewalk. \u003c/p>\n\u003cfigure id=\"attachment_92677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-and-Carlson-find-some-wild-onions.jpg\" alt=\"Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark and Carlson find some wild onions on the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“That’s because we blindly trust the food clergy (grocery stores, food corporations, restaurants) to tell us what is safe to eat or not. But, we know very little about the days-old produce sitting on the shelves. Not only does it also come from the dirt, it’s been sprayed with who knows what, handled by many different processors, and picked over by people looking for the perfect bunch,” Stark says. \u003c/p>\n\u003cp>Even urban farms around the Bay Area are throwing away edible weeds, Stark and Carlson say. 11 of the top 15 “pest” plants identified by urban farmers are actually edible. \u003c/p>\n\u003cp>“These nutritious, delicious, self-propagating, sustainable, and drought tolerant foods are watered, fertilized, picked, and then discarded as “weeds,” Stark and Carlson write in their project proposal.\u003c/p>\n\u003cp>They want to get these weeds on people’s plates by working with the food clergy. They hope to teach urban farmers at places like \u003ca href=\"http://www.sayhayfarms.com/\" target=\"_blank\">Say Hay Farms\u003c/a> in Woodland, CA, and \u003ca href=\"https://gilltractfarm.wordpress.com\" target=\"_blank\">Gill Tract Community Farm\u003c/a> in Albany, to identify these edible weeds and properly harvest them. After they are harvested, Stark and Carlson want to make sure they are sold at farmers markets. Finally, they are partnering with restaurants like \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a> and \u003ca href=\"http://cesarberkeley.com/\" target=\"_blank\">César\u003c/a> to develop recipes that highlight and showcase these wild edibles. \u003c/p>\n\u003cfigure id=\"attachment_92673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Carlson-displays-baynuts-he-foraged-and-roasted-from-a-nearby-tree.jpg\" alt=\"Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carlson displays bay laurel nuts he foraged and roasted from a nearby tree. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Stark and Carlson say if they introduce these plants to people’s palates at high-end restaurants and farmers' markets, their acceptability will trickle down to all different types of communities. \u003c/p>\n\u003cp>“We hope people will go to the farmers' market and say, ‘Oh, there’s that stuff I was served the other day!” Stark says.\u003c/p>\n\u003cp>“All we want is for people to experience the flavors of these foods, and then they can decide for themselves. I think the majority of people when they experience these wild edibles they’re going to think ‘Oh, I like that,’” Carlson adds.\u003c/p>\n\u003cfigure id=\"attachment_92678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Stark-holds-a-tasty-leaf-of-a-wild-edible-he-just-picked-from-the-side-of-the-road.jpg\" alt=\"Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-92678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stark holds a tasty leaf of a wild edible he just picked from the side of the road. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I admit, I was hesitant at first to bite into some of these plants when I met Carlson and Stark on a wild edible tour through their neighborhood. The piece of bristly ox-tongue that Carlson handed me and encouraged me to start eating, felt, and looked, like sandpaper. Its spiny, tongue-shaped leaves are not something you usually find in a salad. But, when I bit into it, it really wasn’t that bad -- juicy, milky, with just enough bitter flavor.\u003c/p>\n\u003cp>My favorite weed of the afternoon is called chickweed. The bright green plant with stemmy leaves is mild, and taste like spinach or mache lettuce.\u003c/p>\n\u003cp>We found “well-known” types of edible weeds, too. Fennel, purple sage, rosemary -- all in a public space. On one small street corner, we found over 10 species of wild edibles.\u003c/p>\n\u003cfigure id=\"attachment_92675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/One-persons-weeds-another-persons-food.jpg\" alt=\"One person's weeds, another person's food. Photo: Angela Johnston\" width=\"1000\" height=\"860\" class=\"size-full wp-image-92675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One person's weeds, another person's food. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_92679\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tom-Carlson-stands-in-front-of-a-wild-sage-bush-near-Tilden-Park.jpg\" alt=\"Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Carlson stands in front of a wild sage bush near Tilden Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Not only are these plant species abundant, they are also healthy, Stark and Carlson say. Tom Carlson works as a pediatrician part-time and says he has seen firsthand the effects “food desert” diets have on people’s bodies. \u003c/p>\n\u003cp>“There's evidence that people on Western diets, the diversity of the gut microbiome is lower than it is in third world countries, substantially lower than hunter gatherer societies, and its hypothesized that it is largely due to the diversity of plants they consume,” Stark adds. He guesses that adding foraged plants to someone’s diet will be much better than just eating domesticated leafy greens. \u003c/p>\n\u003cp>“There’s a lot of mounting evidence that the health of your microbiome determines your general health to a great extent, including your mental health.”\u003c/p>\n\u003cp>An extension of their original project will look at the impact of eating these types of edible weeds on the gut microbiome by scientifically measuring the changes in a sample of about 50 people.\u003c/p>\n\u003cp>Stark, Carlson and their team are also working on a field guide to the top dozen edible plants in the East Bay. They want to include things that are abundant enough to be interesting, but also least likely to be confused with something toxic. The list includes fennel, dandelion, dock, sow thistle, chickweed, oxalis, mallow, plantago, and others. They specifically decided to not include wild berries, which you can find growing wild in almost every season in the area. A record of what and how much they’ve found so far can be found on their \u003ca href=\"http://forage.berkeley.edu/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-display-of-a-single-walks-picking-on-Starks-kitchen-table.jpg\" alt=\"A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of a single walk's picking on Stark's kitchen counter. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Carlson says another future plan is possibly going into some of the local schools in the food deserts and integrating this knowledge into the classroom.\u003c/p>\n\u003cp>They also want to work to change public policy regarding weed maintenance. On their second day in the field in West Oakland near Nelson Mandela Parkway, Stark and Carlson saw two city workers in hazmat suits spraying pesticides in the weeds that would otherwise be food for people living in the area.“I really think we need to let the city know that parks should be habitat or food or both,” Stark says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Start Your New Year’s Diet Off Right with Homemade Nut Milks",
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"content": "\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.",
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"description": "The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Pâte de Fruit Makes an Elegant Holiday Gift",
"title": "DIY Pâte de Fruit Makes an Elegant Holiday Gift",
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"content": "\u003cfigure id=\"attachment_91379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\">\u003cimg class=\"size-full wp-image-91379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy is my favorite treat to have on hand for holiday giving. It’s almost always easier than it looks, and is sure to please just about everyone. My current candy of choice? Pâte de fruit.\u003c/p>\n\u003cp>These colorful sweets are often served at high-end restaurants as an after-dinner bite, but they’re not inherently fancy. In fact, they’re little more than extra-thick jam, coated in sugar. There are many different approaches to making them at home — some recipes read like chemistry experiments and yield crystal-clear jewels, while others call for canned fruit and result in rustic candies. I like to strike a middle ground with a little science and a little character.\u003c/p>\n\u003cfigure id=\"attachment_91377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\">\u003cimg class=\"size-full wp-image-91377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\" alt=\"Homemade applesauce forms the base of the candies. Photo: Kate Williams\" width=\"1000\" height=\"691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade applesauce forms the base of the candies. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I start with pectin-filled apples to form the base of the candies. Apples are full of pectin, so they help to set the candy. Their relatively mild flavor can form the base for just about any other fruit flavor. Peeled, chopped, and quickly steamed, they collapse into a smooth applesauce with a few swipes of a potato masher.\u003c/p>\n\u003cp>Next, I bring in color — and sweet-tart flavor — with pomegranate juice. You can mix it up and use your favorite fruit juice here, but be sure to pick 100% juice with no sugar added. We’ll be adding plenty of sugar later.\u003c/p>\n\u003cp>Combine the pomegranate juice and applesauce with a cup of sugar, a hearty squeeze of lemon juice, and a tablespoon of powdered pectin. The pectin will set the fruit mix into chewy candies. It’s the same stuff used in jelly recipes, and it is made from fruit, plus a little sugar and citric acid. I used \u003ca href=\"http://www.kraftbrands.com/surejell/home.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> brand pectin in this recipe. Other “natural” or low-sugar brands will likely work in the recipe, but you may need to experiment with other amounts or cooking times.\u003c/p>\n\u003cfigure id=\"attachment_91375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\">\u003cimg class=\"size-full wp-image-91375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\" alt=\"Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring the fruit and sugar mixture up to a simmer in a large, high-sided pot. Once the first cup of sugar has dissolved, add another cup and stir until the mixture returns to a simmer. At first, the fruit mixture will emit a lot of steam, and will form large, fluffy white bubbles. As the mixture cooks (and the water evaporates), it will noticeably thicken and the bubbles will become wet and sticky. At this point, you will need to stir frequently to prevent any fruit from sticking to the bottom of the pot and burning. Continue to simmer until the mixture reads 220 degrees on an instant-read thermometer. This temperature indicates that enough water has evaporated out of the mixture for it to form chewy candies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I like to give the mixture several stirs after I first get a 220-degree reading. Thick, sugar-filled mixtures tend to form hot pockets, so the temperature is not consistent throughout the pot. After stirring the first few times, I find that the mixture is almost never at 220 degrees, so I continue to cook it until I can get an even 220-degree reading throughout the mixture. The entire cooking process will take 20 to 30 minutes. Be patient.\u003c/p>\n\u003cfigure id=\"attachment_91376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\">\u003cimg class=\"size-full wp-image-91376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\" alt=\"After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re sure that the entire mixture has reached 220, remove the pot from the heat and stir in a little lemon zest to add brightness to the final candy. Pour the mixture into a square baking dish lined with parchment paper. Smooth the top and let the mixture sit until the candy has set. It’ll take an hour or two, depending on the temperature and humidity of the room.\u003c/p>\n\u003cp>At this point, the only thing left to do is to cut and coat the candies. I like to cut the candies into 1-inch squares, but if you have kids (or if you’re simply channeling one), you could go crazy with cookie cutters and make fun shapes. Cutting out the candy is much easier if you spray your knife or cookie cutters with nonstick oil spray to prevent sticking.\u003c/p>\n\u003cfigure id=\"attachment_91378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\">\u003cimg class=\"size-full wp-image-91378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\" alt=\"I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\" width=\"1000\" height=\"775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the set candy out onto a cutting board that has been coated in sugar. Sprinkle more sugar over the top of the candy. Use the knife or cookie cutters to cut the candy into your desired shapes, and then roll the exposed edges in — you guessed it — more sugar.\u003c/p>\n\u003cp>With that, the pâte de fruit are ready to eat or wrap up for gift giving.\u003c/p>\n\u003cfigure id=\"attachment_91387\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\">\u003cimg class=\"size-full wp-image-91387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pomegranate-Apple Pâte de Fruit\u003c/h3>\n\u003cp>\u003cem>Makes about 50 candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can substitute a different fruit juice for the pomegranate juice. This recipe was tested using powdered \u003ca href=\"http://www.kraftbrands.com/surejell/products.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> pectin (yellow box). You will need an instant-read or candy thermometer for this recipe. If you’re making the candies far in advance, you may need to roll them in a little more sugar before serving. The coating tends to dissolve over time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 pounds apples, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 1/2 cups sugar, plus extra if needed for coating the candies\u003c/li>\n\u003cli>2/3 cup pomegranate juice\u003c/li>\n\u003cli>1 tablespoon powdered pectin\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the apples and water in a small saucepan. Cover the pot and cook over medium heat until the apples are very tender, about 10 minutes. If all of the water evaporates before the apples are tender, add another 1/4 cup water and continue to cook. Remove from the heat.\u003c/li>\n\u003cli>Use a potato masher to smash the apples until they form a smooth puree. Alternatively, use a blender or food processor to puree apples.\u003c/li>\n\u003cli>Line an 8-inch square baking dish with parchment paper. Grease with nonstick oil spray.\u003c/li>\n\u003cli>Combine applesauce, 1 cup sugar, pomegranate juice, pectin, and lemon juice in a large pot. Bring the mixture to a simmer over medium heat. Stir in 1 more cup of sugar, and continue to simmer, stirring frequently, until mixture reads 220 degrees on an instant-read thermometer, about 20 minutes. Stir the mixture thoroughly and take the temperature again. If it still reads 220 degrees, remove from heat. If not, continue to cook for 5 to 10 more minutes, until the mixture comes to temperature.\u003c/li>\n\u003cli>Stir in the lemon zest and transfer fruit mixture to the prepared baking pan. Use a spatula to smooth the top. Let the fruit mixture sit at room temperature until set, 1 to 2 hours.\u003c/li>\n\u003cli>Once the fruit mixture has set, sprinkle 1/4 cup of the remaining sugar across a cutting board. Flip the pâte de fruit out onto the sugar. Sprinkle the remaining sugar over the top of the pâte de fruit. Use a sharp knife to cut the pâte into 1-inch squares. Coat the sides of the candies with the sugar remaining on the cutting board.\u003c/li>\n\u003cli>Transfer the candies to an airtight storage container lined with parchment paper. The sugar coating will dissolve over time, so if you are not serving or gifting the candies right away, you will need to coat them with additional sugar.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Pâte de Fruit candies are often served as after dinner treats at high end restaurants. But there's no reason you need to shell out big bucks for a few bites of these chewy, fruity treats. They're not much harder to make than a simple pot of jam, and the jewel toned candies make wonderful gifts. Learn how to make your own with Kate Williams.",
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"description": "Pâte de Fruit candies are often served as after dinner treats at high end restaurants. But there's no reason you need to shell out big bucks for a few bites of these chewy, fruity treats. They're not much harder to make than a simple pot of jam, and the jewel toned candies make wonderful gifts. Learn how to make your own with Kate Williams.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\">\u003cimg class=\"size-full wp-image-91379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy is my favorite treat to have on hand for holiday giving. It’s almost always easier than it looks, and is sure to please just about everyone. My current candy of choice? Pâte de fruit.\u003c/p>\n\u003cp>These colorful sweets are often served at high-end restaurants as an after-dinner bite, but they’re not inherently fancy. In fact, they’re little more than extra-thick jam, coated in sugar. There are many different approaches to making them at home — some recipes read like chemistry experiments and yield crystal-clear jewels, while others call for canned fruit and result in rustic candies. I like to strike a middle ground with a little science and a little character.\u003c/p>\n\u003cfigure id=\"attachment_91377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\">\u003cimg class=\"size-full wp-image-91377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\" alt=\"Homemade applesauce forms the base of the candies. Photo: Kate Williams\" width=\"1000\" height=\"691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade applesauce forms the base of the candies. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I start with pectin-filled apples to form the base of the candies. Apples are full of pectin, so they help to set the candy. Their relatively mild flavor can form the base for just about any other fruit flavor. Peeled, chopped, and quickly steamed, they collapse into a smooth applesauce with a few swipes of a potato masher.\u003c/p>\n\u003cp>Next, I bring in color — and sweet-tart flavor — with pomegranate juice. You can mix it up and use your favorite fruit juice here, but be sure to pick 100% juice with no sugar added. We’ll be adding plenty of sugar later.\u003c/p>\n\u003cp>Combine the pomegranate juice and applesauce with a cup of sugar, a hearty squeeze of lemon juice, and a tablespoon of powdered pectin. The pectin will set the fruit mix into chewy candies. It’s the same stuff used in jelly recipes, and it is made from fruit, plus a little sugar and citric acid. I used \u003ca href=\"http://www.kraftbrands.com/surejell/home.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> brand pectin in this recipe. Other “natural” or low-sugar brands will likely work in the recipe, but you may need to experiment with other amounts or cooking times.\u003c/p>\n\u003cfigure id=\"attachment_91375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\">\u003cimg class=\"size-full wp-image-91375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\" alt=\"Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring the fruit and sugar mixture up to a simmer in a large, high-sided pot. Once the first cup of sugar has dissolved, add another cup and stir until the mixture returns to a simmer. At first, the fruit mixture will emit a lot of steam, and will form large, fluffy white bubbles. As the mixture cooks (and the water evaporates), it will noticeably thicken and the bubbles will become wet and sticky. At this point, you will need to stir frequently to prevent any fruit from sticking to the bottom of the pot and burning. Continue to simmer until the mixture reads 220 degrees on an instant-read thermometer. This temperature indicates that enough water has evaporated out of the mixture for it to form chewy candies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I like to give the mixture several stirs after I first get a 220-degree reading. Thick, sugar-filled mixtures tend to form hot pockets, so the temperature is not consistent throughout the pot. After stirring the first few times, I find that the mixture is almost never at 220 degrees, so I continue to cook it until I can get an even 220-degree reading throughout the mixture. The entire cooking process will take 20 to 30 minutes. Be patient.\u003c/p>\n\u003cfigure id=\"attachment_91376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\">\u003cimg class=\"size-full wp-image-91376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\" alt=\"After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re sure that the entire mixture has reached 220, remove the pot from the heat and stir in a little lemon zest to add brightness to the final candy. Pour the mixture into a square baking dish lined with parchment paper. Smooth the top and let the mixture sit until the candy has set. It’ll take an hour or two, depending on the temperature and humidity of the room.\u003c/p>\n\u003cp>At this point, the only thing left to do is to cut and coat the candies. I like to cut the candies into 1-inch squares, but if you have kids (or if you’re simply channeling one), you could go crazy with cookie cutters and make fun shapes. Cutting out the candy is much easier if you spray your knife or cookie cutters with nonstick oil spray to prevent sticking.\u003c/p>\n\u003cfigure id=\"attachment_91378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\">\u003cimg class=\"size-full wp-image-91378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\" alt=\"I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\" width=\"1000\" height=\"775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the set candy out onto a cutting board that has been coated in sugar. Sprinkle more sugar over the top of the candy. Use the knife or cookie cutters to cut the candy into your desired shapes, and then roll the exposed edges in — you guessed it — more sugar.\u003c/p>\n\u003cp>With that, the pâte de fruit are ready to eat or wrap up for gift giving.\u003c/p>\n\u003cfigure id=\"attachment_91387\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\">\u003cimg class=\"size-full wp-image-91387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pomegranate-Apple Pâte de Fruit\u003c/h3>\n\u003cp>\u003cem>Makes about 50 candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can substitute a different fruit juice for the pomegranate juice. This recipe was tested using powdered \u003ca href=\"http://www.kraftbrands.com/surejell/products.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> pectin (yellow box). You will need an instant-read or candy thermometer for this recipe. If you’re making the candies far in advance, you may need to roll them in a little more sugar before serving. The coating tends to dissolve over time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 pounds apples, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 1/2 cups sugar, plus extra if needed for coating the candies\u003c/li>\n\u003cli>2/3 cup pomegranate juice\u003c/li>\n\u003cli>1 tablespoon powdered pectin\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the apples and water in a small saucepan. Cover the pot and cook over medium heat until the apples are very tender, about 10 minutes. If all of the water evaporates before the apples are tender, add another 1/4 cup water and continue to cook. Remove from the heat.\u003c/li>\n\u003cli>Use a potato masher to smash the apples until they form a smooth puree. Alternatively, use a blender or food processor to puree apples.\u003c/li>\n\u003cli>Line an 8-inch square baking dish with parchment paper. Grease with nonstick oil spray.\u003c/li>\n\u003cli>Combine applesauce, 1 cup sugar, pomegranate juice, pectin, and lemon juice in a large pot. Bring the mixture to a simmer over medium heat. Stir in 1 more cup of sugar, and continue to simmer, stirring frequently, until mixture reads 220 degrees on an instant-read thermometer, about 20 minutes. Stir the mixture thoroughly and take the temperature again. If it still reads 220 degrees, remove from heat. If not, continue to cook for 5 to 10 more minutes, until the mixture comes to temperature.\u003c/li>\n\u003cli>Stir in the lemon zest and transfer fruit mixture to the prepared baking pan. Use a spatula to smooth the top. Let the fruit mixture sit at room temperature until set, 1 to 2 hours.\u003c/li>\n\u003cli>Once the fruit mixture has set, sprinkle 1/4 cup of the remaining sugar across a cutting board. Flip the pâte de fruit out onto the sugar. Sprinkle the remaining sugar over the top of the pâte de fruit. Use a sharp knife to cut the pâte into 1-inch squares. Coat the sides of the candies with the sugar remaining on the cutting board.\u003c/li>\n\u003cli>Transfer the candies to an airtight storage container lined with parchment paper. The sugar coating will dissolve over time, so if you are not serving or gifting the candies right away, you will need to coat them with additional sugar.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bake Homemade Cheese Crackers for Holiday Gift-Giving",
"title": "Bake Homemade Cheese Crackers for Holiday Gift-Giving",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-90999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, I had a borderline obsession with White Cheddar Cheez-It crackers. I actually wouldn’t even touch the standard orange variety — their bright color simply couldn’t compete with that finger-licking white powder coating each of my favorite crackers. I’ve stopped buying Cheez-Its myself (they’re dangerous to have in the kitchen), but I’ll still gladly dig into a box should it appear at a friend’s house. \u003c/p>\n\u003cp>Even better than these clandestine nibbles are cheese crackers made at home. Sure, they may not come coated in cheese powder, but their flavor is unmatched by anything you can find in the store. Plus, you can customize the cheese blend, as well as add any flavorful accoutrements, as you see fit. Homemade crackers seem intimidating, but they're basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_91001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\" alt=\"Finely grate the cheese for best results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finely grate the cheese for best results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Start by gathering your cheese.\u003c/strong> I like to use a mix of sharp white cheddar for nostalgia’s sake and Parmesan for its salty aged flavor. You can use a different mix if you prefer, but don’t go overboard with soft cheeses like blue, chevre, or mozzarella. The crackers won’t hold up as well. Finely grate the cheese to make sure that it fully incorporates into the cracker dough.\u003c/p>\n\u003cp>\u003cstrong>From here, the cracker recipe proceeds just like cookies:\u003c/strong> First, cream butter together with the cheese. A stand mixer makes the dough super easy to throw together, but you could make it by hand if you don’t have a mixer. I also like to add salt and a hefty dose of cracked black pepper. The pepper is an excellent foil to the salty, creamy cheese, but feel free to go crazy with whatever spices you like. Smoked paprika would taste great, as would herbes de Provence. \u003c/p>\n\u003cfigure id=\"attachment_91002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\" alt=\"A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\" width=\"1000\" height=\"691\" class=\"size-full wp-image-91002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Next, mix in the dry ingredients.\u003c/strong> I use a blend of all-purpose flour and cornstarch. Why? The cornstarch lowers the gluten content of the dough. Unlike cookies, these crackers don’t contain a ton of butter, which coats the flour and prevents long strands of gluten from forming. Long gluten strands equal tough crackers — not a good thing. Adding a bit of cornstarch makes up for the low amount of butter, and it keeps the crackers crisp and light. \u003c/p>\n\u003cfigure id=\"attachment_91003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\" alt=\"The cracker dough comes together in a matter of minutes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cracker dough comes together in a matter of minutes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Once the flour is mixed in, you’ll need to add a bit of water to bring the dough together.\u003c/strong> Start with two tablespoons and only add more if the dough needs it. Turn the dough out onto a floured counter, shape it into a disk, wrap it in plastic, and transfer it to the fridge to chill. \u003c/p>\n\u003cfigure id=\"attachment_91004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\" alt=\"Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\" width=\"1000\" height=\"630\" class=\"size-full wp-image-91004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After about half an hour, the dough should be ready to go.\u003c/strong> Use a rolling pin to roll the dough out into a rough rectangle that measures 1/8 inch thick. The shape of the dough isn’t terribly important, but the thickness is. Evenly rolled dough makes for evenly cooked crackers. Now sprinkle the dough with a little more salt, and use the rolling pin to lightly press it into the dough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You can cut the crackers as large or small as you’d like.\u003c/strong> If you’ve got miniature cookie cutters, you can use those, or cut them out free-hand. Here, I’ve used a fluted pastry cutter for wavy edges. To best mimic Cheez-Its, cut the dough into 1-inch squares. If you end up with scraps of dough, re-roll and re-cut them to form additional crackers. \u003c/p>\n\u003cfigure id=\"attachment_91000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\" alt=\"Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>T\u003cstrong>ransfer the cracker dough to parchment-lined baking sheets and use a fork or a skewer to “dock” the dough.\u003c/strong> “Docking” simply means to dimple or press holes into the dough to prevent it from bubbling during cooking. Cheez-Its have a single hole in the center, which is what I’ve done here.\u003c/p>\n\u003cp>\u003cstrong>Now all that’s left to do is to bake off the crackers.\u003c/strong> They’ll only take 15 minutes or so in a 375 degree oven, and they emerge golden brown and crisp. Try and let them cool completely before digging in. And be sure to save a few cups to give away as gifts. It is the holiday season, after all.\u003c/p>\n\u003cfigure id=\"attachment_90998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-90998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Cheese Crackers\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can customize these crackers using your own favorite cheeses. I’d recommend that at least half of the blend is made up of a semi-firm cheese like Cheddar or Jack for structural integrity. You can also substitute another spice (or two) for the black pepper.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 ounces cheese, finely grated (I like 4 ounces of sharp white cheddar and 2 ounces of Parmesan)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon kosher salt, divided\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper (optional)\u003c/li>\n\u003cli>3 1/2 ounces (1/2 cup plus 2 tablespoons) all-purpose flour, plus more for rolling\u003c/li>\n\u003cli>2 tablespoons cornstarch\u003c/li>\n\u003cli>2–3 tablespoons water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cheese, butter, 1/2 teaspoon salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat until the butter and cheese are uniformly combined, about 1 minute.\u003c/li>\n\u003cli>Add the flour and cornstarch and beat on low speed until combined, about 1 minute. Add 2 tablespoons water and beat on low speed to incorporate. If the dough still seems dry, add the remaining tablespoon of water and mix on low to combine. The dough should be smooth and malleable.\u003c/li>\n\u003cli>Transfer the dough to a lightly floured counter and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003cli>Preheat the oven to 375 degrees and line two baking sheets with parchment paper.\u003c/li>\n\u003cli>Remove the dough from the refrigerator, unwrap, and place on a lightly-floured countertop. Use a rolling pin to roll the dough into a rough rectangle that measures 1/8 inch thick. Make sure the dough is at an even thickness throughout. Sprinkle the dough with the remaining 1/2 teaspoon salt and use the rolling pin to gently press the salt into the dough.\u003c/li>\n\u003cli>Using a fluted pastry cutter, pizza cutter, or knife, cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving at least 1/2 inch between squares. Gather any dough scraps, re-roll to an 1/8 inch thickness, and cut into 1-inch squares. Use the dull end of a wooden skewer to press a hole through the center of each square.\u003c/li>\n\u003cli>Bake crackers until crisp and golden brown, 15 to 18 minutes, rotating the baking sheets halfway through baking time. Let the crackers cool on the baking sheets set on wire racks before storing in an airtight container. The crackers will keep for 5 to 7 days at room temperature.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they're basically just savory cookies -- something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/bowl-of-crackers-1.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-90999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, I had a borderline obsession with White Cheddar Cheez-It crackers. I actually wouldn’t even touch the standard orange variety — their bright color simply couldn’t compete with that finger-licking white powder coating each of my favorite crackers. I’ve stopped buying Cheez-Its myself (they’re dangerous to have in the kitchen), but I’ll still gladly dig into a box should it appear at a friend’s house. \u003c/p>\n\u003cp>Even better than these clandestine nibbles are cheese crackers made at home. Sure, they may not come coated in cheese powder, but their flavor is unmatched by anything you can find in the store. Plus, you can customize the cheese blend, as well as add any flavorful accoutrements, as you see fit. Homemade crackers seem intimidating, but they're basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_91001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/grated-cheese.jpg\" alt=\"Finely grate the cheese for best results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finely grate the cheese for best results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Start by gathering your cheese.\u003c/strong> I like to use a mix of sharp white cheddar for nostalgia’s sake and Parmesan for its salty aged flavor. You can use a different mix if you prefer, but don’t go overboard with soft cheeses like blue, chevre, or mozzarella. The crackers won’t hold up as well. Finely grate the cheese to make sure that it fully incorporates into the cracker dough.\u003c/p>\n\u003cp>\u003cstrong>From here, the cracker recipe proceeds just like cookies:\u003c/strong> First, cream butter together with the cheese. A stand mixer makes the dough super easy to throw together, but you could make it by hand if you don’t have a mixer. I also like to add salt and a hefty dose of cracked black pepper. The pepper is an excellent foil to the salty, creamy cheese, but feel free to go crazy with whatever spices you like. Smoked paprika would taste great, as would herbes de Provence. \u003c/p>\n\u003cfigure id=\"attachment_91002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ground-pepper.jpg\" alt=\"A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\" width=\"1000\" height=\"691\" class=\"size-full wp-image-91002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A full teaspoon of freshly ground black pepper adds a bite to these crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Next, mix in the dry ingredients.\u003c/strong> I use a blend of all-purpose flour and cornstarch. Why? The cornstarch lowers the gluten content of the dough. Unlike cookies, these crackers don’t contain a ton of butter, which coats the flour and prevents long strands of gluten from forming. Long gluten strands equal tough crackers — not a good thing. Adding a bit of cornstarch makes up for the low amount of butter, and it keeps the crackers crisp and light. \u003c/p>\n\u003cfigure id=\"attachment_91003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mixed-dough.jpg\" alt=\"The cracker dough comes together in a matter of minutes. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cracker dough comes together in a matter of minutes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Once the flour is mixed in, you’ll need to add a bit of water to bring the dough together.\u003c/strong> Start with two tablespoons and only add more if the dough needs it. Turn the dough out onto a floured counter, shape it into a disk, wrap it in plastic, and transfer it to the fridge to chill. \u003c/p>\n\u003cfigure id=\"attachment_91004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolling-out-dough.jpg\" alt=\"Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\" width=\"1000\" height=\"630\" class=\"size-full wp-image-91004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make sure that your dough is rolled out to an even 1/8 inch thickness throughout. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>After about half an hour, the dough should be ready to go.\u003c/strong> Use a rolling pin to roll the dough out into a rough rectangle that measures 1/8 inch thick. The shape of the dough isn’t terribly important, but the thickness is. Evenly rolled dough makes for evenly cooked crackers. Now sprinkle the dough with a little more salt, and use the rolling pin to lightly press it into the dough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You can cut the crackers as large or small as you’d like.\u003c/strong> If you’ve got miniature cookie cutters, you can use those, or cut them out free-hand. Here, I’ve used a fluted pastry cutter for wavy edges. To best mimic Cheez-Its, cut the dough into 1-inch squares. If you end up with scraps of dough, re-roll and re-cut them to form additional crackers. \u003c/p>\n\u003cfigure id=\"attachment_91000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cutting-out-crackers-2.jpg\" alt=\"Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fluted pastry cutter for the most Cheez-It-like results. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>T\u003cstrong>ransfer the cracker dough to parchment-lined baking sheets and use a fork or a skewer to “dock” the dough.\u003c/strong> “Docking” simply means to dimple or press holes into the dough to prevent it from bubbling during cooking. Cheez-Its have a single hole in the center, which is what I’ve done here.\u003c/p>\n\u003cp>\u003cstrong>Now all that’s left to do is to bake off the crackers.\u003c/strong> They’ll only take 15 minutes or so in a 375 degree oven, and they emerge golden brown and crisp. Try and let them cool completely before digging in. And be sure to save a few cups to give away as gifts. It is the holiday season, after all.\u003c/p>\n\u003cfigure id=\"attachment_90998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/baked-crackers-on-baking-sheet.jpg\" alt=\"Homemade cheese crackers with black pepper. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-90998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cheese crackers with black pepper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Cheese Crackers\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can customize these crackers using your own favorite cheeses. I’d recommend that at least half of the blend is made up of a semi-firm cheese like Cheddar or Jack for structural integrity. You can also substitute another spice (or two) for the black pepper.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6 ounces cheese, finely grated (I like 4 ounces of sharp white cheddar and 2 ounces of Parmesan)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, softened\u003c/li>\n\u003cli>1 teaspoon kosher salt, divided\u003c/li>\n\u003cli>1 teaspoon freshly ground black pepper (optional)\u003c/li>\n\u003cli>3 1/2 ounces (1/2 cup plus 2 tablespoons) all-purpose flour, plus more for rolling\u003c/li>\n\u003cli>2 tablespoons cornstarch\u003c/li>\n\u003cli>2–3 tablespoons water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cheese, butter, 1/2 teaspoon salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed and beat until the butter and cheese are uniformly combined, about 1 minute.\u003c/li>\n\u003cli>Add the flour and cornstarch and beat on low speed until combined, about 1 minute. Add 2 tablespoons water and beat on low speed to incorporate. If the dough still seems dry, add the remaining tablespoon of water and mix on low to combine. The dough should be smooth and malleable.\u003c/li>\n\u003cli>Transfer the dough to a lightly floured counter and shape into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.\u003c/li>\n\u003cli>Preheat the oven to 375 degrees and line two baking sheets with parchment paper.\u003c/li>\n\u003cli>Remove the dough from the refrigerator, unwrap, and place on a lightly-floured countertop. Use a rolling pin to roll the dough into a rough rectangle that measures 1/8 inch thick. Make sure the dough is at an even thickness throughout. Sprinkle the dough with the remaining 1/2 teaspoon salt and use the rolling pin to gently press the salt into the dough.\u003c/li>\n\u003cli>Using a fluted pastry cutter, pizza cutter, or knife, cut the dough into 1-inch squares. Transfer the squares to the prepared baking sheets, leaving at least 1/2 inch between squares. Gather any dough scraps, re-roll to an 1/8 inch thickness, and cut into 1-inch squares. Use the dull end of a wooden skewer to press a hole through the center of each square.\u003c/li>\n\u003cli>Bake crackers until crisp and golden brown, 15 to 18 minutes, rotating the baking sheets halfway through baking time. Let the crackers cool on the baking sheets set on wire racks before storing in an airtight container. The crackers will keep for 5 to 7 days at room temperature.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4JXRTBxVUiWid9z3qMF8uwsT7wyGmDmx\"]\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
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"description": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"title": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.",
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"description": "After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.",
"title": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Homemade Thai Curry Pastes are Easy to Personalize",
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"content": "\u003cfigure id=\"attachment_89371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\" alt=\"Homemade Thai curry paste in three shades: red, yellow, and green. Photo: Kate Williams\" width=\"1000\" height=\"768\" class=\"size-full wp-image-89371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai curry paste in three shades: red, yellow, and green. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too good to pass up. Grab a jar of the Thai Kitchen stuff and dinner was only a quick simmer away. It was only after I amassed a solid collection of Thai cookbooks that I realized how much better curry could be if I started with fresh ingredients.\u003c/p>\n\u003cp>Making Thai curry paste at home isn’t terribly difficult, especially if you use a food processor. There are many Thai cookbook authors who may shudder at the thought of using an electric blade to chop and blend the paste — I’ll let them stick to the mortar and pestle. Yes, I have made curry paste by hand, and yes, it does have a different flavor and texture. Is that improved flavor and texture worth the extra effort? Not unless I’m trying to impress a Thai cook.\u003c/p>\n\u003cp>When using a food processor, the hardest part of making curry paste is finding the ingredients. Some, like dried chiles and whole spices, are easily found at most grocery stores these days. Others, like kaffir limes and fresh turmeric, can be a bit challenging. Berkeley Bowl, Rainbow Grocery, and Asian supermarkets like Ranch 99 are all good sources to obtain these items. In the ingredients list, I’ve included substitutes for some of the harder-to-find items. (The preferred ingredient is listed first.)\u003c/p>\n\u003cp>The most common curry pastes that I used to buy pre-made are categorized by their color: red, yellow, and green. After reading through several Thai cookbooks, it became clear that these three pastes have quite a bit in common. Their main ingredients — cumin, coriander, lemongrass, galangal, garlic, and shallots — are consistent throughout each variety. The items that give the pastes their own character are small in number. Red curry paste is fiery from an abundance of dried red chiles. Yellow gets a colorful, earthy boost from fresh turmeric root. Green is bright and crisp, spiked with fresh green chiles and a sprinkle of mustard seeds. Armed with this knowledge, it is easy to shift between styles of curry and personalize the recipes at home.\u003c/p>\n\u003cp>\u003cstrong>Here’s what you’ll need:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. \u003c/p>\n\u003cfigure id=\"attachment_89380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\" alt=\"The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-89380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The “trinity” of curry paste spices.\u003c/figcaption>\u003c/figure>\n\u003cp>While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green.\u003c/p>\n\u003cfigure id=\"attachment_89373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\" alt=\"While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-89373\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried red Thai chiles and fresh green versions of the chiles.\u003c/figcaption>\u003c/figure>\n\u003cp>Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. \u003c/p>\n\u003cfigure id=\"attachment_89372\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\" alt=\"Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-89372\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shallots and garlic.\u003c/figcaption>\u003c/figure>\n\u003cp>Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite.\u003c/p>\n\u003cfigure id=\"attachment_89374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\" alt=\"Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite. Photo: Kate Williams\" width=\"1000\" height=\"732\" class=\"size-full wp-image-89374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cilantro with stems.\u003c/figcaption>\u003c/figure>\n\u003cp>Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice.\u003c/p>\n\u003cfigure id=\"attachment_89378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\" alt=\"Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice. Photo: Kate Williams\" width=\"1000\" height=\"638\" class=\"size-full wp-image-89378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Galangal, fresh turmeric and ginger root.\u003c/figcaption>\u003c/figure>\n\u003cp> Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste.\u003c/p>\n\u003cfigure id=\"attachment_89377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\" alt=\"Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste. Photo: Kate Williams\" width=\"1000\" height=\"681\" class=\"size-full wp-image-89377\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemongrass and the pliable, soft inner core.\u003c/figcaption>\u003c/figure>\n\u003cp>Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest.\u003c/p>\n\u003cfigure id=\"attachment_89376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\" alt=\"Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest. Photo: Kate Williams\" width=\"1000\" height=\"685\" class=\"size-full wp-image-89376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kaffir limes.\u003c/figcaption>\u003c/figure>\n\u003cp>Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste.\u003c/p>\n\u003cfigure id=\"attachment_89379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\" alt=\"Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp paste.\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered your ingredients, making the curry paste is as simple as 1, 2, 3: Soak and drain the dried chiles, toast and grind the spices, and blend everything together in a food processor. This recipe makes a whole cup of curry paste, which can be frozen for long-term storage.\u003c/p>\n\u003cfigure id=\"attachment_89375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\" alt=\"Homemade Thai red curry paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai red curry paste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Thai Curry Paste\u003c/h3>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need to choose between red, green, or yellow curry paste and add those ingredients to the base.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Red curry:\u003c/strong>\n\u003cli>12 dried red Thai chiles or chiles arbol, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Green curry:\u003c/strong>\n\u003cli>1/2 teaspoon yellow mustard seeds\u003c/li>\n\u003cli>12 fresh green Thai chiles, seeded and chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Yellow curry:\u003c/strong>\n\u003cli>6 dried red Thai chiles, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003cli>2 teaspoons fennel seeds\u003c/li>\n\u003cli>2 tablespoons curry powder\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh turmeric or 2 teaspoons dried turmeric\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Base:\u003c/strong>\n\u003cli>1 1/2 tablespoons coriander seeds\u003c/li>\n\u003cli>2 teaspoons cumin seeds\u003c/li>\n\u003cli>1 teaspoon white peppercorns\u003c/li>\n\u003cli>10 cloves peeled garlic\u003c/li>\n\u003cli>1/2 cup sliced shallots (about 1 large)\u003c/li>\n\u003cli>2 tablespoons finely chopped cilantro roots or stems\u003c/li>\n\u003cli>2 tablespoons finely chopped galangal or ginger\u003c/li>\n\u003cli>2 tablespoons sliced lemongrass from 7-8 stalks\u003c/li>\n\u003cli>2 teaspoons kaffir lime zest, kaffir lime leaves, or standard lime zest\u003c/li>\n\u003cli>2-3 teaspoons shrimp paste\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>INSTRUCTIONS:\u003c/strong>\n\u003cli>If using dried chiles, place in a small bowl and cover with warm water. Let soak for 15 minutes. Drain well and pat dry.\u003c/li>\n\u003cli>In small skillet over medium heat, toast coriander seeds, cumin seeds, and fennel or mustard seeds, if using, until fragrant, 30 seconds to 1 minute. Remove from skillet and let cool completely. Combine toasted seeds and white peppercorns in a spice grinder and grind to a fine powder.\u003c/li>\n\u003cli>Combine ground seeds, chiles, and remaining ingredients in a food processor. Process until mixture has turned into a relatively smooth paste. Transfer to storage jar, cover top of curry paste with plastic wrap, seal jar, and freeze. Use one to two tablespoons of curry paste for every quart of cooking liquid when making curry. (A mix of coconut milk and chicken broth makes a particularly good base.)\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Making homemade Thai curry paste is simple once you've sourced your ingredients, and it adds great depth to quick weeknight dinners. Kate Williams will show you how to find the right ingredients and then make the most of them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/all-three-pastes.jpg\" alt=\"Homemade Thai curry paste in three shades: red, yellow, and green. Photo: Kate Williams\" width=\"1000\" height=\"768\" class=\"size-full wp-image-89371\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai curry paste in three shades: red, yellow, and green. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For many years, I was a slave to the power of store-bought Thai curry paste. The convenience was simply too good to pass up. Grab a jar of the Thai Kitchen stuff and dinner was only a quick simmer away. It was only after I amassed a solid collection of Thai cookbooks that I realized how much better curry could be if I started with fresh ingredients.\u003c/p>\n\u003cp>Making Thai curry paste at home isn’t terribly difficult, especially if you use a food processor. There are many Thai cookbook authors who may shudder at the thought of using an electric blade to chop and blend the paste — I’ll let them stick to the mortar and pestle. Yes, I have made curry paste by hand, and yes, it does have a different flavor and texture. Is that improved flavor and texture worth the extra effort? Not unless I’m trying to impress a Thai cook.\u003c/p>\n\u003cp>When using a food processor, the hardest part of making curry paste is finding the ingredients. Some, like dried chiles and whole spices, are easily found at most grocery stores these days. Others, like kaffir limes and fresh turmeric, can be a bit challenging. Berkeley Bowl, Rainbow Grocery, and Asian supermarkets like Ranch 99 are all good sources to obtain these items. In the ingredients list, I’ve included substitutes for some of the harder-to-find items. (The preferred ingredient is listed first.)\u003c/p>\n\u003cp>The most common curry pastes that I used to buy pre-made are categorized by their color: red, yellow, and green. After reading through several Thai cookbooks, it became clear that these three pastes have quite a bit in common. Their main ingredients — cumin, coriander, lemongrass, galangal, garlic, and shallots — are consistent throughout each variety. The items that give the pastes their own character are small in number. Red curry paste is fiery from an abundance of dried red chiles. Yellow gets a colorful, earthy boost from fresh turmeric root. Green is bright and crisp, spiked with fresh green chiles and a sprinkle of mustard seeds. Armed with this knowledge, it is easy to shift between styles of curry and personalize the recipes at home.\u003c/p>\n\u003cp>\u003cstrong>Here’s what you’ll need:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. \u003c/p>\n\u003cfigure id=\"attachment_89380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/spices.jpg\" alt=\"The “trinity” of curry paste spices is made up of whole cumin, coriander, and white peppercorns, which are toasted and ground before using. Additionally, I like to add fennel seeds and curry powder to my yellow curry and mustard seeds to my green curry. Photo: Kate Williams\" width=\"1000\" height=\"747\" class=\"size-full wp-image-89380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The “trinity” of curry paste spices.\u003c/figcaption>\u003c/figure>\n\u003cp>While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green.\u003c/p>\n\u003cfigure id=\"attachment_89373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/chiles.jpg\" alt=\"While many curry paste recipes call for a mix of many different dried peppers like long chiles and bird’s eye chiles, I typically stick with what is readily available: dried red Thai chiles or chiles arbol. For my green curry, I use the fresh version while they are still green. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-89373\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried red Thai chiles and fresh green versions of the chiles.\u003c/figcaption>\u003c/figure>\n\u003cp>Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. \u003c/p>\n\u003cfigure id=\"attachment_89372\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/allium.jpg\" alt=\"Shallots and garlic are the bass note of any curry paste. They are used in abundance — don’t be shy. Photo: Kate Williams\" width=\"1000\" height=\"660\" class=\"size-full wp-image-89372\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shallots and garlic.\u003c/figcaption>\u003c/figure>\n\u003cp>Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite.\u003c/p>\n\u003cfigure id=\"attachment_89374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cilantro.jpg\" alt=\"Cilantro roots are a common curry paste ingredient. The root is challenging to source (I’ve only seen them in my CSA). The next-best ingredient is the chopped cilantro stem. Cilantro stems are bright and fresh while roots are on the earthy side, but they’ll still carry the herb’s signature bite. Photo: Kate Williams\" width=\"1000\" height=\"732\" class=\"size-full wp-image-89374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cilantro with stems.\u003c/figcaption>\u003c/figure>\n\u003cp>Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice.\u003c/p>\n\u003cfigure id=\"attachment_89378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/rhizome.jpg\" alt=\"Traditional curry pastes use fragrant galangal (far left) as a base ingredient. Galangal can be difficult to find, so ginger (far right) is often substituted. Using ginger instead of galangal will result in a very different curry paste, but it will still make a decent curry. Yellow curry paste gets its color from fresh turmeric (center). The fresh ingredient has brighter, stronger flavor than the dried spice. Photo: Kate Williams\" width=\"1000\" height=\"638\" class=\"size-full wp-image-89378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Galangal, fresh turmeric and ginger root.\u003c/figcaption>\u003c/figure>\n\u003cp> Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste.\u003c/p>\n\u003cfigure id=\"attachment_89377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/lemongrass.jpg\" alt=\"Lemongrass provides a fragrant note to the curry paste. To prepare it, you’ll need to trim off the top half of the grass (use it to make tea) along with the fibrous stem. Peel away the outer layers to reveal a pliable, soft inner core. Chop this to use in the curry paste. Photo: Kate Williams\" width=\"1000\" height=\"681\" class=\"size-full wp-image-89377\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemongrass and the pliable, soft inner core.\u003c/figcaption>\u003c/figure>\n\u003cp>Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest.\u003c/p>\n\u003cfigure id=\"attachment_89376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/kaffir-lime.jpg\" alt=\"Kaffir limes have a distinct floral character that isn’t seen in standard lime varieties. They are also sweeter and less tart than their cousins. Kaffir limes have a mottled exterior and a round shape, similar to a miniature navel orange. If you can’t find kaffir limes, you can substitute chopped fresh kaffir lime leaves or standard lime zest. Photo: Kate Williams\" width=\"1000\" height=\"685\" class=\"size-full wp-image-89376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kaffir limes.\u003c/figcaption>\u003c/figure>\n\u003cp>Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste.\u003c/p>\n\u003cfigure id=\"attachment_89379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/shrimp-paste.jpg\" alt=\"Like fish sauce, shrimp paste has an overpowering aroma upon first whiff. But, like its fermented partner, shrimp paste blends in to the final dish, adding complex umami and vibrant salinity. In the recipe below, I’ve given a range for the shrimp paste. At 2 teaspoons, the shrimp flavor is barely present in the final paste. Add up to another teaspoon for more assertive flavor. Most shrimp pastes come sealed with a wax coating. Be sure to remove it before scooping and measuring the paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp paste.\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’ve gathered your ingredients, making the curry paste is as simple as 1, 2, 3: Soak and drain the dried chiles, toast and grind the spices, and blend everything together in a food processor. This recipe makes a whole cup of curry paste, which can be frozen for long-term storage.\u003c/p>\n\u003cfigure id=\"attachment_89375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ingredients-pasted-2.jpg\" alt=\"Homemade Thai red curry paste. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Thai red curry paste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Thai Curry Paste\u003c/h3>\n\u003cp>\u003cem>Makes about 1 cup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need to choose between red, green, or yellow curry paste and add those ingredients to the base.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Red curry:\u003c/strong>\n\u003cli>12 dried red Thai chiles or chiles arbol, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Green curry:\u003c/strong>\n\u003cli>1/2 teaspoon yellow mustard seeds\u003c/li>\n\u003cli>12 fresh green Thai chiles, seeded and chopped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Yellow curry:\u003c/strong>\n\u003cli>6 dried red Thai chiles, seeded, soaked for 15 minutes in warm water, and drained\u003c/li>\n\u003cli>2 teaspoons fennel seeds\u003c/li>\n\u003cli>2 tablespoons curry powder\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh turmeric or 2 teaspoons dried turmeric\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Base:\u003c/strong>\n\u003cli>1 1/2 tablespoons coriander seeds\u003c/li>\n\u003cli>2 teaspoons cumin seeds\u003c/li>\n\u003cli>1 teaspoon white peppercorns\u003c/li>\n\u003cli>10 cloves peeled garlic\u003c/li>\n\u003cli>1/2 cup sliced shallots (about 1 large)\u003c/li>\n\u003cli>2 tablespoons finely chopped cilantro roots or stems\u003c/li>\n\u003cli>2 tablespoons finely chopped galangal or ginger\u003c/li>\n\u003cli>2 tablespoons sliced lemongrass from 7-8 stalks\u003c/li>\n\u003cli>2 teaspoons kaffir lime zest, kaffir lime leaves, or standard lime zest\u003c/li>\n\u003cli>2-3 teaspoons shrimp paste\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>INSTRUCTIONS:\u003c/strong>\n\u003cli>If using dried chiles, place in a small bowl and cover with warm water. Let soak for 15 minutes. Drain well and pat dry.\u003c/li>\n\u003cli>In small skillet over medium heat, toast coriander seeds, cumin seeds, and fennel or mustard seeds, if using, until fragrant, 30 seconds to 1 minute. Remove from skillet and let cool completely. Combine toasted seeds and white peppercorns in a spice grinder and grind to a fine powder.\u003c/li>\n\u003cli>Combine ground seeds, chiles, and remaining ingredients in a food processor. Process until mixture has turned into a relatively smooth paste. Transfer to storage jar, cover top of curry paste with plastic wrap, seal jar, and freeze. Use one to two tablespoons of curry paste for every quart of cooking liquid when making curry. (A mix of coconut milk and chicken broth makes a particularly good base.)\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Feed Your Ginger Bug and Brew Some DIY Ginger Beer",
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"content": "\u003cfigure id=\"attachment_88282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\" alt=\"Homemade ginger beer. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-88282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>My family was not a soda drinking family. We had a stockpile of seltzer water in the pantry at all times, but we’d only drink Coke or Spite at the movies. The only exception to the rule? Ginger ale. My mom kept it on hand for the days that my siblings and I fell sick with a cold, flu, or stomach bug —whatever the ailment, ginger ale was part of the cure. Schweppes and Canadian Dry were both acceptable brands at the time, and I grew to associate their sweet, barely spicy flavor with healing and comfort.\u003c/p>\n\u003cp>Many years later, I still turn to ginger-y beverages when I’m not feeling at my best. But instead of mass-market soda, I tend crave the spicier, drier brews made in small batches and bottled at a premium. It wouldn’t be long before I decided to make it at home. \u003c/p>\n\u003cfigure id=\"attachment_88283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\" alt=\"To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-88283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most homemade ginger beer recipes call for adding champagne or brewer’s yeast to a sugary ginger tea. The yeast eats the sugar and creates carbonation. It’s a simple recipe that gives decent results, but we can do better. Capturing wild yeast from grated fresh ginger and the air that surrounds it is not much more difficult and it creates a far more flavorful and unique beverage. The only drawback is that it takes about an extra week, but I’m willing to plan ahead for a better ginger beer.\u003c/p>\n\u003cp>To start the ginger beer, you’ll first need to make what’s called a ginger “bug.” This “bug” is a strong fermented mixture of ginger, sugar, and distilled water. If you don’t have distilled water handy, you can boil and cool tap water — the main concern with plain tap water is that it can contain chlorine, which will interfere with the fermentation process. Chlorine is evaporated upon boiling. \u003c/p>\n\u003cfigure id=\"attachment_88284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\" alt=\"I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine a teaspoon of grated ginger with a cup of water and a teaspoon of sugar in a glass jar. (I like turbinado sugar, but you could use plain granulated if you prefer.) Mix well, cover with a towel, and place in a dark, room temperature spot in your kitchen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Much like a sourdough starter, a ginger bug needs to be fed in order to thrive. Every other day, add another teaspoon of ginger and sugar to the bug mixture, stirring well and covering after each addition. After about a week, the bug will have fermented and become active. You’ll know it’s ready when it smells slightly fermented, the ginger has floated to the surface, and there are bubbles floating on the surface. You’ll also notice a white residue building up on the bottom of the jar.\u003c/p>\n\u003cfigure id=\"attachment_88280\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\" alt=\"Fully fermented ginger bug. Photo: Kate Williams\" width=\"560\" class=\"size-full wp-image-88280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fully fermented ginger bug. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger bug is active, you’re ready to brew your ginger beer. If needed, you can hold your ginger bug for several more days. Simply continue to feed the bug as before.\u003c/p>\n\u003cp>To brew the ginger beer, you’ll need two lemons, ice, and more ginger, sugar and distilled water. Juice the lemons into a large pot. Add their rinds to the pot as well. Grate anywhere from 2 to 4 more teaspoons of ginger into the pot. If you prefer a milder ginger beer, stick with 2 teaspoons. If you’re looking for something spicier, increase the amount by up to 2 additional teaspoons. Add a scant cup of sugar and four cups of water to the pot.\u003c/p>\n\u003cfigure id=\"attachment_88276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\" alt=\" To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\" width=\"1000\" height=\"791\" class=\"size-full wp-image-88276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring it all to a boil and cook the mixture for about 15 minutes. Remove from heat and cool the mixture to a warm room temperature by adding 7 cups of ice water. I like to measure out 7 cups of ice in my large (8-cup) measuring cup and then add water until it fills in the space between the ice cubes. Mix the ice water into the ginger mixture until the ice melts. Take the temperature of the mixture. If it is already below 80 degrees, move on to the next step. If it is above 80 degrees, let the mixture cool for 15 more minutes and take its temperature again.\u003c/p>\n\u003cfigure id=\"attachment_88277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\" alt=\"Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger mixture is cooled, strain it through a fine-mesh strainer into a large bowl. Stir the ginger bug to release the white residue on the bottom of the jar and pour it through the strainer into the ginger mixture. Make sure to pour all of the residue into the bowl — it contains most of the natural yeast. You can save the strained ginger bug for future batches of ginger beer. Add it back to the jar with a teaspoon of sugar and a cup of water.\u003c/p>\n\u003cp>Carefully transfer inoculated ginger mixture to glass or plastic bottles using a funnel. I prefer to use bottles with bail-top lids so that I don’t need to use separate crown lids. Leftover kombucha or beer bottles work well. You can also use plastic bottles or even canning jars if you are careful with them. I actually always like to use at least one plastic bottle because it will expand as the ginger beer ferments and carbonates, making it easy to monitor the beer’s progress.\u003c/p>\n\u003cfigure id=\"attachment_88278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\" alt=\"I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\" width=\"1000\" height=\"740\" class=\"size-full wp-image-88278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The only danger with using glass jars is that the run the risk of exploding as pressure builds up from carbonation. To prevent explosions, make sure to leave at least 1 inch of headspace in each bottle. I also like to store the bottles in a lidded cardboard box to catch any spills. \u003c/p>\n\u003cp>Place the bottles in an out-of-the-way room temperature spot in the kitchen and let them ferment for at least 5 days. Depending on the temperature of the room and the amount of yeast that made it into the bottle, your ginger beer can take up to 10 days to fully ferment and carbonate. Check on the plastic bottle after 5 days. If it is firm, the soda is likely carbonated. Open the bottle and give it a taste. Too sweet and flat? Let the bottles ferment for another couple of days. Lightly fermented and only slightly sweet? Your ginger beer is ready. Transfer all of the bottles to the fridge and let them chill completely before drinking.\u003c/p>\n\u003cfigure id=\"attachment_88281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\" alt=\"Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-88281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Ginger Beer\u003c/h3>\n\u003cp>\u003cem>Makes 4–6 bottles (16–22 ounces each)\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In step 3, you can choose to add more or less grated ginger depending on your desired level of spice. Two teaspoons of ginger will yield a ginger ale-like flavor. Four teaspoons will be much stronger.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6–10 \tinches fresh ginger\u003c/li>\n\u003cli>1 \tcup turbinado sugar\u003c/li>\n\u003cli>Distilled water (or boiled and cooled tap water)\u003c/li>\n\u003cli>2 \tlemons\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 (8- or 16-ounce) glass jar\u003c/li>\n\u003cli>1 clean dish towel or triple layer of cheesecloth\u003c/li>\n\u003cli>4–6 glass or plastic bottles, preferably with a bail-top, thoroughly washed\u003c/li>\n\u003cli>Instant read thermometer\u003c/li>\n\u003cli>Small funnel\u003c/li>\n\u003cli>Large pot\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the ginger bug: Grate about 1 inch of the ginger, unpeeled, to make 1 teaspoon grated ginger. Combine ginger with 1 teaspoon of the turbinado sugar and 1 cup of the distilled water in glass jar. Stir to combine. Cover with dish towel or a triple layer of cheesecloth and secure with a rubber band. Place the jar in a dark room temperature area (around 75 degrees).\u003c/li>\n\u003cli>Every other day, add another teaspoon of grated ginger and sugar. Continue to feed the bug until it becomes active. It will take 6 to 8 days, depending on the temperature of the room. The bug is active when ginger has floated to the top, bubbles have formed around the floating ginger, white residue forms on the bottom of the jar, and the bug smells sweetly fermented.\u003c/li>\n\u003cli>To make the ginger beer: Halve and juice the lemons into the large pot. Add the rinds to the pot as well. Combine the lemon juice and rinds with 2–4 teaspoons grated ginger, remaining turbinado sugar, and four cups of distilled water. Bring to a boil over high heat. Continue to boil over medium-high heat for 15 minutes. Remove from heat.\u003c/li>\n\u003cli>Combine ice and distilled water to measure 7 cups. Add to boiled ginger beer mixture and stir to melt the ice. Once ice is melted, take the temperature of the mixture. It should read 80 degrees or below. If it is warmer than 80 degrees, let the mixture cool for 15 minutes, and check the temperature again.\u003c/li>\n\u003cli> Once mixture is cooled, pour through a fine mesh strainer into a large bowl, preferably with a spout. Use a spoon to agitate and stir the ginger bug and pour it through the strainer into the ginger beer mixture. Make sure that all of the white residue in the bottom of the jar makes its way into the bowl. Stir to combine.\u003c/li>\n\u003cli>Carefully transfer the ginger beer mixture to clean bottles using the small funnel. Leave at least 1 inch of headspace in each bottle. Place bottles in a cardboard box, cover, and place in an out-of-the way room temperature area. Let the ginger beer ferment for 5 to 10 days. Keep an eye on the plastic bottle. Once the plastic is completely taut, open the bottle and taste it to test the fermentation. When the soda is ready, it will be lightly carbonated and will have a balanced sweetness. If you’re not happy with the test bottle, close it and return it to the box. Let the ginger beer continue to ferment until you’re happy with the flavor.\u003c/li>\n\u003cli>Transfer fully fermented ginger beer to the fridge to chill completely before opening.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": " Homemade, naturally fermented ginger beer is far easier to make than you'd imagine. All you need is ginger, sugar, lemons, and a little patience. Kate Williams will show you how.",
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"description": " Homemade, naturally fermented ginger beer is far easier to make than you'd imagine. All you need is ginger, sugar, lemons, and a little patience. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88282\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-bottles.jpg\" alt=\"Homemade ginger beer. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-88282\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>My family was not a soda drinking family. We had a stockpile of seltzer water in the pantry at all times, but we’d only drink Coke or Spite at the movies. The only exception to the rule? Ginger ale. My mom kept it on hand for the days that my siblings and I fell sick with a cold, flu, or stomach bug —whatever the ailment, ginger ale was part of the cure. Schweppes and Canadian Dry were both acceptable brands at the time, and I grew to associate their sweet, barely spicy flavor with healing and comfort.\u003c/p>\n\u003cp>Many years later, I still turn to ginger-y beverages when I’m not feeling at my best. But instead of mass-market soda, I tend crave the spicier, drier brews made in small batches and bottled at a premium. It wouldn’t be long before I decided to make it at home. \u003c/p>\n\u003cfigure id=\"attachment_88283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ginger-beer-prelim-ingredients.jpg\" alt=\"To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\" width=\"1000\" height=\"641\" class=\"size-full wp-image-88283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To make naturally fermented ginger beer, you’ll first need to make a ginger “bug” out of grated ginger and sugar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Most homemade ginger beer recipes call for adding champagne or brewer’s yeast to a sugary ginger tea. The yeast eats the sugar and creates carbonation. It’s a simple recipe that gives decent results, but we can do better. Capturing wild yeast from grated fresh ginger and the air that surrounds it is not much more difficult and it creates a far more flavorful and unique beverage. The only drawback is that it takes about an extra week, but I’m willing to plan ahead for a better ginger beer.\u003c/p>\n\u003cp>To start the ginger beer, you’ll first need to make what’s called a ginger “bug.” This “bug” is a strong fermented mixture of ginger, sugar, and distilled water. If you don’t have distilled water handy, you can boil and cool tap water — the main concern with plain tap water is that it can contain chlorine, which will interfere with the fermentation process. Chlorine is evaporated upon boiling. \u003c/p>\n\u003cfigure id=\"attachment_88284\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/grating-ginger.jpg\" alt=\"I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88284\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I use a coarse grater to grate ginger, peel and all. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine a teaspoon of grated ginger with a cup of water and a teaspoon of sugar in a glass jar. (I like turbinado sugar, but you could use plain granulated if you prefer.) Mix well, cover with a towel, and place in a dark, room temperature spot in your kitchen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Much like a sourdough starter, a ginger bug needs to be fed in order to thrive. Every other day, add another teaspoon of ginger and sugar to the bug mixture, stirring well and covering after each addition. After about a week, the bug will have fermented and become active. You’ll know it’s ready when it smells slightly fermented, the ginger has floated to the surface, and there are bubbles floating on the surface. You’ll also notice a white residue building up on the bottom of the jar.\u003c/p>\n\u003cfigure id=\"attachment_88280\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/fermented-mix.jpg\" alt=\"Fully fermented ginger bug. Photo: Kate Williams\" width=\"560\" class=\"size-full wp-image-88280\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fully fermented ginger bug. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger bug is active, you’re ready to brew your ginger beer. If needed, you can hold your ginger bug for several more days. Simply continue to feed the bug as before.\u003c/p>\n\u003cp>To brew the ginger beer, you’ll need two lemons, ice, and more ginger, sugar and distilled water. Juice the lemons into a large pot. Add their rinds to the pot as well. Grate anywhere from 2 to 4 more teaspoons of ginger into the pot. If you prefer a milder ginger beer, stick with 2 teaspoons. If you’re looking for something spicier, increase the amount by up to 2 additional teaspoons. Add a scant cup of sugar and four cups of water to the pot.\u003c/p>\n\u003cfigure id=\"attachment_88276\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/secondary-ingredients.jpg\" alt=\" To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\" width=\"1000\" height=\"791\" class=\"size-full wp-image-88276\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To finish brewing the ginger beer, you’ll need more sugar and ginger, plus a couple of lemons for acidity. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring it all to a boil and cook the mixture for about 15 minutes. Remove from heat and cool the mixture to a warm room temperature by adding 7 cups of ice water. I like to measure out 7 cups of ice in my large (8-cup) measuring cup and then add water until it fills in the space between the ice cubes. Mix the ice water into the ginger mixture until the ice melts. Take the temperature of the mixture. If it is already below 80 degrees, move on to the next step. If it is above 80 degrees, let the mixture cool for 15 more minutes and take its temperature again.\u003c/p>\n\u003cfigure id=\"attachment_88277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/adding-bug-to-wort.jpg\" alt=\"Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strain the ginger bug through a fine mesh strainer into the cooked ginger mixture. You’ll know its good to use when you see bubbles on the surface. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once the ginger mixture is cooled, strain it through a fine-mesh strainer into a large bowl. Stir the ginger bug to release the white residue on the bottom of the jar and pour it through the strainer into the ginger mixture. Make sure to pour all of the residue into the bowl — it contains most of the natural yeast. You can save the strained ginger bug for future batches of ginger beer. Add it back to the jar with a teaspoon of sugar and a cup of water.\u003c/p>\n\u003cp>Carefully transfer inoculated ginger mixture to glass or plastic bottles using a funnel. I prefer to use bottles with bail-top lids so that I don’t need to use separate crown lids. Leftover kombucha or beer bottles work well. You can also use plastic bottles or even canning jars if you are careful with them. I actually always like to use at least one plastic bottle because it will expand as the ginger beer ferments and carbonates, making it easy to monitor the beer’s progress.\u003c/p>\n\u003cfigure id=\"attachment_88278\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bottled-beer.jpg\" alt=\"I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\" width=\"1000\" height=\"740\" class=\"size-full wp-image-88278\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to use a mix of recycled bail-top bottles and plastic soda bottles to bottle my ginger beer. You can also purchase new bottles at brew shops. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The only danger with using glass jars is that the run the risk of exploding as pressure builds up from carbonation. To prevent explosions, make sure to leave at least 1 inch of headspace in each bottle. I also like to store the bottles in a lidded cardboard box to catch any spills. \u003c/p>\n\u003cp>Place the bottles in an out-of-the-way room temperature spot in the kitchen and let them ferment for at least 5 days. Depending on the temperature of the room and the amount of yeast that made it into the bottle, your ginger beer can take up to 10 days to fully ferment and carbonate. Check on the plastic bottle after 5 days. If it is firm, the soda is likely carbonated. Open the bottle and give it a taste. Too sweet and flat? Let the bottles ferment for another couple of days. Lightly fermented and only slightly sweet? Your ginger beer is ready. Transfer all of the bottles to the fridge and let them chill completely before drinking.\u003c/p>\n\u003cfigure id=\"attachment_88281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/finished-beer-in-glass.jpg\" alt=\"Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\" width=\"1000\" height=\"722\" class=\"size-full wp-image-88281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade ginger beer on ice is a perfect afternoon treat. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Ginger Beer\u003c/h3>\n\u003cp>\u003cem>Makes 4–6 bottles (16–22 ounces each)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In step 3, you can choose to add more or less grated ginger depending on your desired level of spice. Two teaspoons of ginger will yield a ginger ale-like flavor. Four teaspoons will be much stronger.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>6–10 \tinches fresh ginger\u003c/li>\n\u003cli>1 \tcup turbinado sugar\u003c/li>\n\u003cli>Distilled water (or boiled and cooled tap water)\u003c/li>\n\u003cli>2 \tlemons\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 (8- or 16-ounce) glass jar\u003c/li>\n\u003cli>1 clean dish towel or triple layer of cheesecloth\u003c/li>\n\u003cli>4–6 glass or plastic bottles, preferably with a bail-top, thoroughly washed\u003c/li>\n\u003cli>Instant read thermometer\u003c/li>\n\u003cli>Small funnel\u003c/li>\n\u003cli>Large pot\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the ginger bug: Grate about 1 inch of the ginger, unpeeled, to make 1 teaspoon grated ginger. Combine ginger with 1 teaspoon of the turbinado sugar and 1 cup of the distilled water in glass jar. Stir to combine. Cover with dish towel or a triple layer of cheesecloth and secure with a rubber band. Place the jar in a dark room temperature area (around 75 degrees).\u003c/li>\n\u003cli>Every other day, add another teaspoon of grated ginger and sugar. Continue to feed the bug until it becomes active. It will take 6 to 8 days, depending on the temperature of the room. The bug is active when ginger has floated to the top, bubbles have formed around the floating ginger, white residue forms on the bottom of the jar, and the bug smells sweetly fermented.\u003c/li>\n\u003cli>To make the ginger beer: Halve and juice the lemons into the large pot. Add the rinds to the pot as well. Combine the lemon juice and rinds with 2–4 teaspoons grated ginger, remaining turbinado sugar, and four cups of distilled water. Bring to a boil over high heat. Continue to boil over medium-high heat for 15 minutes. Remove from heat.\u003c/li>\n\u003cli>Combine ice and distilled water to measure 7 cups. Add to boiled ginger beer mixture and stir to melt the ice. Once ice is melted, take the temperature of the mixture. It should read 80 degrees or below. If it is warmer than 80 degrees, let the mixture cool for 15 minutes, and check the temperature again.\u003c/li>\n\u003cli> Once mixture is cooled, pour through a fine mesh strainer into a large bowl, preferably with a spout. Use a spoon to agitate and stir the ginger bug and pour it through the strainer into the ginger beer mixture. Make sure that all of the white residue in the bottom of the jar makes its way into the bowl. Stir to combine.\u003c/li>\n\u003cli>Carefully transfer the ginger beer mixture to clean bottles using the small funnel. Leave at least 1 inch of headspace in each bottle. Place bottles in a cardboard box, cover, and place in an out-of-the way room temperature area. Let the ginger beer ferment for 5 to 10 days. Keep an eye on the plastic bottle. Once the plastic is completely taut, open the bottle and taste it to test the fermentation. When the soda is ready, it will be lightly carbonated and will have a balanced sweetness. If you’re not happy with the test bottle, close it and return it to the box. Let the ginger beer continue to ferment until you’re happy with the flavor.\u003c/li>\n\u003cli>Transfer fully fermented ginger beer to the fridge to chill completely before opening.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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