Thank you;) For your sweet compliment. ❤️🙌🏼 I learned from my grandmother. She was an expert at cooling things down on her farm. She always ice-bathed the day's pickings and made yogurt; this way, she only used her Dutch oven and an oven light. We're happy to have helped with a kitchen tip. Never stop growing and learning! Blessings your way. Kindest regards, Emily and Ruby Ann
My friend started these tomatoes back in December inside her greenhouse. They had baby tomatoes on them before I got them into the ground;). Our tomato plants are just beginning to bloom, and there is no fruit yet. The lavender lemon is divine!!! We're obsessed with the combo. ❤️🙌🏼❤️
Thank you for your kind compliments! We would love to welcome you to our cozy cottage community on our blog at www.themoderndaycottage.com. Sign up to receive our latest updates on cottage living, homemade recipes, and more. As a subscriber, you'll also get access to our free printables, with new additions each month. We are excited to see you in your inbox soon. Warmest regards, Emily and Ruby Ann
Ein wunderschönes Video ❤ wie immer ❤ Lässt ihr das Joghurt 20 Stunden bei 40 Grad Celsius stehen oder wie warm ist es in eurem Topf? Ich benutze einen Joghurtbereiter, der hat 42 Grad Celsius für 10 bis 12 Stunden.....bin sehr interessiert, wie ihr das macht 👍 Die Eiscreme sieht seht köstlich aus, ich werde sie auch probieren herzustellen 🍨 Wenn ich Eis mache, dann wird sie direkt nach der Herstellung genossen, weil die Konsistenz da für uns perfekt ist ❤ Euer Garten ist wunderschön, die Zuckerschoten sind prächtig ❤ Ich kann mir denken, dass ihr sehr gerne Zeit in der Küche verbringt, sie ist sehr schön, gemütlich und sauber ❤ Zum Sauerteig möchte ich noch sagen, ich nehme kein Vollkornmehl, sondern "normales" Mehl und Wasser, lasse alles 3 Tage stehen, jeden Tag wird gefüttert und am 4. Tag kann man mit ihm backen. Ich denke, dass es einen Unterschied zwischen amerikanischen und österreichischen Mehl gibt, sonst kann ich es mir nicht erklären, warum bei euch Mehl mit Wasser nicht so gut funktioniert . Was meint ihr? Liebe Grüße und bis nächste Woche Angelika ❤
Hello Angelika, Thank you for your kind and sweet compliments. We are loving the peas; they are so crisp and sweet. The garden is starting to fill out. We planted this morning as well. There's still a lot left to direct sow soon. The yogurt is incubated at 40-46 degrees Celsius for 20-24 hours. Over the years, I've learned that a 20-24 hour incubation yields loads of probiotics compared to a shorter time. We use the whey from the Greek yogurt we made, and it has yielded the best results yet. We love to spend time in the kitchen, garden, and in our craft sewing room, which also serves as a study, school room, and pantry area. Lol, it's a catch-all room. We're going to be showing it soon, revamping, repainting, and tidying it up a lot. It's been a junk collector while we've been setting up our blog, YT, and more. Our flour is way different here in America than in other places, and I think it's due to the way it's processed. It's heavily processed and not a good product to start sourdough with, without help from whole wheat and rye flours and orange juice at the beginning. I'm happy to report that after yesterday's first feeding, four are growing and only two are dormant. The water with bread flour and the water with all-purpose flour failed, but the rest are flourishing. This is the way my grandmother did it and taught me. I think no matter the way you start the starter, it's how strong you make it that counts. Thank you for your love and support! Warmest Regards, Emily and Ruby Ann
@@themoderndaycottage Danke für die sehr liebe und ausführliche Erklärung ❤ Beim nächsten Mal werde ich das Joghurt auch 20 Stunden reifen lassen. Bin dann schon sehr gespannt, wie es wird. Ausserdem freue ich mich über alles, was ihr uns aus eurem Leben zeigt, Garten, Nähzimmer etc. Liebe Grüße und bis nächste Woche, Angelika ❤
Angelika, thank you so much! We are honored and blessed to be sharing with you. Thank you for your friendship and all your helpful tips as well. We love learning, and I deeply love sharing what we have learned and used to help others. We can't wait to share our latest updates next week. See you then! 🙌🏼❤️🙌🏼
Super smart using ice to bring it back down to temp, i always just wait but thats alot quicker
Thank you;) For your sweet compliment. ❤️🙌🏼 I learned from my grandmother. She was an expert at cooling things down on her farm. She always ice-bathed the day's pickings and made yogurt; this way, she only used her Dutch oven and an oven light. We're happy to have helped with a kitchen tip. Never stop growing and learning! Blessings your way.
Kindest regards,
Emily and Ruby Ann
Lemon Lavender sounds like a great combination! I can’t believe you already have some ripe tomatoes. Yum! ❤
My friend started these tomatoes back in December inside her greenhouse. They had baby tomatoes on them before I got them into the ground;). Our tomato plants are just beginning to bloom, and there is no fruit yet. The lavender lemon is divine!!! We're obsessed with the combo. ❤️🙌🏼❤️
You will love this ice cream these Ladies are amazing
Thank you for your kind compliments! We would love to welcome you to our cozy cottage community on our blog at www.themoderndaycottage.com. Sign up to receive our latest updates on cottage living, homemade recipes, and more. As a subscriber, you'll also get access to our free printables, with new additions each month. We are excited to see you in your inbox soon.
Warmest regards,
Emily and Ruby Ann
Definitely going to try the ice cream.
We will share the blog post as soon as possible. We are working hard to get it on the blog. We will be in touch soon.
Ein wunderschönes Video ❤ wie immer ❤
Lässt ihr das Joghurt 20 Stunden bei 40 Grad Celsius stehen oder wie warm ist es in eurem Topf? Ich benutze einen Joghurtbereiter, der hat 42 Grad Celsius für 10 bis 12 Stunden.....bin sehr interessiert, wie ihr das macht 👍
Die Eiscreme sieht seht köstlich aus, ich werde sie auch probieren herzustellen 🍨
Wenn ich Eis mache, dann wird sie direkt nach der Herstellung genossen, weil die Konsistenz da für uns perfekt ist ❤
Euer Garten ist wunderschön, die Zuckerschoten sind prächtig ❤
Ich kann mir denken, dass ihr sehr gerne Zeit in der Küche verbringt, sie ist sehr schön, gemütlich und sauber ❤
Zum Sauerteig möchte ich noch sagen, ich nehme kein Vollkornmehl, sondern "normales" Mehl und Wasser, lasse alles 3 Tage stehen, jeden Tag wird gefüttert und am 4. Tag kann man mit ihm backen.
Ich denke, dass es einen Unterschied zwischen amerikanischen und österreichischen Mehl gibt, sonst kann ich es mir nicht erklären, warum bei euch Mehl mit Wasser nicht so gut funktioniert . Was meint ihr?
Liebe Grüße und bis nächste Woche
Angelika ❤
Hello Angelika,
Thank you for your kind and sweet compliments. We are loving the peas; they are so crisp and sweet. The garden is starting to fill out. We planted this morning as well. There's still a lot left to direct sow soon. The yogurt is incubated at 40-46 degrees Celsius for 20-24 hours. Over the years, I've learned that a 20-24 hour incubation yields loads of probiotics compared to a shorter time. We use the whey from the Greek yogurt we made, and it has yielded the best results yet. We love to spend time in the kitchen, garden, and in our craft sewing room, which also serves as a study, school room, and pantry area. Lol, it's a catch-all room. We're going to be showing it soon, revamping, repainting, and tidying it up a lot. It's been a junk collector while we've been setting up our blog, YT, and more. Our flour is way different here in America than in other places, and I think it's due to the way it's processed. It's heavily processed and not a good product to start sourdough with, without help from whole wheat and rye flours and orange juice at the beginning. I'm happy to report that after yesterday's first feeding, four are growing and only two are dormant. The water with bread flour and the water with all-purpose flour failed, but the rest are flourishing. This is the way my grandmother did it and taught me. I think no matter the way you start the starter, it's how strong you make it that counts. Thank you for your love and support!
Warmest Regards,
Emily and Ruby Ann
@@themoderndaycottage
Danke für die sehr liebe und ausführliche Erklärung ❤
Beim nächsten Mal werde ich das Joghurt auch 20 Stunden reifen lassen. Bin dann schon sehr gespannt, wie es wird.
Ausserdem freue ich mich über alles, was ihr uns aus eurem Leben zeigt, Garten, Nähzimmer etc.
Liebe Grüße und bis nächste Woche,
Angelika ❤
Angelika, thank you so much! We are honored and blessed to be sharing with you. Thank you for your friendship and all your helpful tips as well. We love learning, and I deeply love sharing what we have learned and used to help others. We can't wait to share our latest updates next week. See you then! 🙌🏼❤️🙌🏼