The DIY Pantry (15 page)

Having a frozen pie crust handy means that you can make a quick meal or decadent dessert when pressed for time. In just 10 minutes, you can create a savory shepherd’s pie or a sweet, aromatic apple pie with a light, flaky crust. Be sure to use a metal pie plate or tart tin for freezing, as glass likely won’t go from freezer to oven without shattering.

1. Whisk the flour, sugar, and salt together in a bowl.
   
2. Add in the cubes of butter and shortening and quickly work them into the flour mixture. Most of the mixture should be the consistency of coarse crumbs and hold together when squeezed in your hand, but a few pieces should be the size of peas.
   
3. Stir the vinegar into the cold water; then drizzle the water over the flour mixture and stir it into a ball. Add 1–2 more tablespoons cold water if needed.
   
4. Divide the dough into two equal balls; then press each into a rough disk and set aside. Refrigerate the disks for at least 30 minutes.
   
5. Working from the center at all times, roll each disk out into a
   ¹
   ⁄
   ₈
   "-thick circle.
   
6. Drape each circle over a pie pan and pat into place. Feel free to flute or decorate the edges if desired.
   
7. To freeze, place a large piece of wax paper over one crust, then set the other crust on top, including its pan. Place the layered crusts in a large, plastic bag with as much air removed as possible or in another airtight container. Set the crusts in the freezer and store for up to 6 months.
   
8. To use, do not thaw, but fill and bake according to the temperatures and times of your particular recipe, adding a few minutes to compensate for the crust’s frozen state.
   

Inspired by centuries of cooks who have nourished their families with these exact same methods, this chapter will show you how to culture milk into yogurt, turn salmon into lox, make butter from cream, and so much more. While all of these recipes are simple enough to recreate at home using common kitchen ingredients, some of them, especially the dairy-based ones, are easier with a starter culture. Using one will help you obtain the best flavor and consistency, and they’re easily found online. Each of these dairy recipes will also include a shortcut version for the food, so that you can still make your favorite meals without relying on a purchased starter.

Once you get a taste of homemade yogurt and feel the satisfaction that comes with it, you’ll start wondering what else you can make at home. The method described here makes a delicious plain, Balkan-style yogurt, the kind you find at any store. This recipe uses a yogurt maker, only because there are about seventeen million ways to culture yogurt and it’s merely the absolutely easiest way to do it. If you don’t have a yogurt maker, just find a way to keep the milk at around 112°F for 6–8 hours, like using a food dehydrator or a warmed slow cooker.

1. Prepare a large saucepan with a lip by setting an ice cube in it and letting it melt at room temperature, tilting the pan every once in a while to make sure the ice water touches and covers every part of the bottom. (The ice water will keep the milk from sticking to the bottom of the pan as it scalds, and the lip on the pan will keep your pan drip-free as you pour the milk out later.)
   
2. Add the milk to the saucepan.
   
3. Heat the milk slowly to 180°F over medium-low heat, whisking occasionally, about 30 minutes. Gently heating the milk in this manner physically changes the molecular structure of the milk proteins and evaporates off a bit of water, both of which help result in a decidedly firmer yogurt.
   
4. Once the milk has reached 180°F or so, cool it to approximately 115°F, either by placing it in an ice bath or just letting it sit.
   
5. Place the yogurt starter in a small mixing bowl; then ladle in about a cup of warm milk and whisk to combine. Pour the starter mixture into the entire pot of warmed milk and stir very briefly—it’s best if there are a few lumps rather than it being perfectly smooth.
   
6. After the mixture is combined, pour the prepared milk into your yogurt maker, or pour into slightly warm mason jars, wrap in several towels, and place in an insulated cooler.
   
7. Culture the yogurt between 108–112°F for 6–8 hours. If you’re using the Mason jar/cooler method, don’t stress about the amount of time. Just let them sit and move them to the refrigerator after 8 hours or overnight.
   
8. At the end of 6–8 hours, the yogurt should be somewhat firm and pull away from the side of the container with only a bit of whey (extra liquid). Transfer your containers to the refrigerator and chill for at least 6 hours before serving. The yogurt will continue to firm up and improve in flavor as it cools.
   
9. Store your yogurt in the refrigerator, where it will stay fresh for 5–7 days.
   

Traditionally, butter has been made by churning it in a large urn. The process takes hours and is quite laborious. In the modern kitchen, however, you can make butter in mere minutes by using an electric mixer. It’ll give you the same, wholesome taste and nutrition as the traditional method.