Meals for less than $33.45 a week (SNAP)...

I'm going to start this post off with this disclaimer- I am not getting politically involved in the following subject nor have I or will I choose sides on this subject. I am maintaining myself as a politically neutral observer of events and facts. I plan on keeping this post neutral and putting any personal feelings I have on this subject aside, so if anyone decides to comment on this post (which occasionally happens on the site), I request the same of the posters. I do not like the nasty and negative comments that I often see associated with articles on the internet. If any comments like that happen, I will be removing any negative comments. Positive comments and suggestions on how to eat healthy foods and save money are always welcome.

With that in mind...There has been a lot in the news recently about government food benefits. According to this USDA SNAP link (http://www.fns.usda.gov/pd/18SNAPavg$PP.htm), the average SNAP benefit per person per month in the U.S. was $133.41 for the FY 2012. This is an average, so obviously some states have higher averages and some have lower. That averages out to about $33.45 a week in food subsidies. CEO's and Celebrities alike have taken the challenge to see if they can live on the amount of food assistance for one week (obviously with their own money) and comment as to how hard it is. Some people say that it is not enough money, while others say that it is too much. To me, it is what it is. I do not get subsidies from the government. I manage. It presents to me a challenge to see if I can manage on less.

I wanted to see if it would be possible to come up with a menu for one week based on the average SNAP benefit of $33.45. Can one person REALLY live off of $33.45 a week for food? No junk food allowed. Although I don't necessarily agree with the USDA/Government guidelines for a healthy diet, those are the ones I followed regarding servings of food categories.

I live in an area where there are lots of Kroger stores. Kroger has become stingy with their coupon policies, but they do have lots of Manager's Specials available for around 50% off of retail (items that are close to expiration, dented packaging, end of season or redesigned packaging). I've noticed that the discount depends on the store (25%-75%) and the quantity of Manager's Specials depends on the location of the store. I'm a bargain shopper and I've spent lots of times honing this skill. Coupons are generally void for me because I shop around the edge of the grocery store and very seldom are coupons available to reduce the price of staple products. I went to a Kroger store to get prices. These prices were taken from a Kroger in Ohio and yes, I know prices vary be region and time of year. I have the breakdowns below as to what a serving is and how many should be had each day of each type of food. See the results below...

What is in a serving- 
http://www.heart.org/HEARTORG/Caregiver/Replenish/WhatisaServing/What-is-a-Serving_UCM_301838_Article.jsp
Grains: 1 slice of bread, 1 ounce of ready-to-eat cereal, 1/2 cup of cooked cereal, rice or pasta (about the size of a 1/2 baseball).
Vegetables: 1 cup of raw leafy vegetables (about the size of a small fist), 1/2 cup of other vegetables or 1/2 cup of vegetable juice.
Fruits: 1 medium fruit (medium is defined as the size of a baseball); 1/2 cup chopped, cooked or canned fruit; or 1/2 cup juice.
Meat, Poultry, Fish, Dry Beans and Nuts: 2 to 3 ounces of cooked lean meat, poultry or fish; 1/2 cup cooked dry beans; or 2 tablespoons of peanut butter.
Milk, Yogurt and Cheese: 1 cup of fat-free or low-fat milk or yogurt, 1 1/2 ounces fat-free or low-fat cheese.

Fruits a Day- Adult Women 1.5-2 cups (3-4 servings) and Adult Males 2 cups (4 servings)
http://www.choosemyplate.gov/printpages/MyPlateFoodGroups/Fruits/food-groups.fruits-amount.pdf
Veggies a Day- Adult Women 2-2.5 cups (4-5 servings) and Adult Males 2.5-3 cups (5-6 servings)
http://www.choosemyplate.gov/printpages/MyPlateFoodGroups/Vegetables/food-groups.vegetables-amount.pdf
Grains a Day- Adult Women 5-6 ounces (5-6 servings) and Adult Males 6-8 ounces (6-8 servings)
http://www.choosemyplate.gov/printpages/MyPlateFoodGroups/Grains/food-groups.grains-amount.pdf
Proteins a Day- Adult Women 5-5.5 ounces (3 servings) and Adult Males 5.5-6.5 ounces (3 servings)
http://www.choosemyplate.gov/printpages/MyPlateFoodGroups/ProteinFoods/food-groups.protein-foods-amount.pdf
Dairy- Adult Women 3 cups (3 servings) and Adult Males 3 cups (3 servings)
http://www.choosemyplate.gov/food-groups/dairy-amount.html

USDA Goal Total- 3-4 Fruits, 4-6 Veggies, 5-6 Grains, 3 Proteins and 3 Dairies

Shopping List (Prices are were taken from a Kroger in Southwestern Ohio on September 26, 2013- either normal or sale prices- no clearance prices for near expiration food)

1. Bananas ($.39/lb)- $1.00/7 bananas= $.14/banana/serving
2. Apples (3 lb bag=about $1.00/lb)- $3.00/9 apples= $.33/apple/serving
3. Applesauce ($2.57/46 ounces)- $2.57/11-4 ounce servings=$.23/serving
4. Grapes, Peaches, Plums, Nectarines and Pears ($.99/lb)- $.99/5-3.2 ounce servings= $.20/serving
5. Carrots ($.69/lb)- $.69/5-3.2 ounce servings= $.14/serving
6. Spinach/Romaine/Kale ($1.00/lb)- $1.00/5-3.2 ounce servings= $.20/serving
7. Tomatoes ($.99/lb)- $.99/5-3.2 ounce servings= $.20/serving
8. Onions ($.79/lb)- $.79/5-3.2 ounce servings= $.16/serving
9. Frozen veggies ($1.00/bag 10-16 ounces each)- $1.00/4- 4 ounce servings= $.25/serving
10. Tomatoes ($1.00/28 ounce can)- $1.00/7- 4 ounce servings= $.14/serving
11. Brown rice ($1.40/2 lb bag)- $1.40/20-.25 cup dry servings= $.07/serving
12. Wheat bread ($1.50/a loaf)- $1.50/24 servings= $.06/serving
13. Pasta ($1.00/a box)- $1.00/8- 2 ounce servings= $.13/serving
14. (Use 7 servings) Oatmeal ($2.50/42 ounce canister)-$2.50/30- .5 cup dry servings= $.08/serving
15. Eggs ($1.50/dozen)- $1.50/12 servings= $.13/serving
16. Peanut butter ($2.37/16 ounces)- $2.37/16- 2 TBS servings= $.15/serving
17. Tuna 5 ounce can ($.79/can)- $.79/2 servings= $.40/serving
18. Black, Kidney, Lima, Pinto, Navy, Great Northern, Red Beans ($1.39/1 lb bag)- $1.39/8-.25 cup dry servings= $.17/serving
19. Lentils ($1.29/1 lb bag)- $1.29/8-.25 cup dry servings= $.16/serving
20. Split Peas ($1.09/1 lb bag)- $1.09/8-.25 cup dry servings= $.13/serving
21. Whole Milk ($2.49/gallon)- $2.49/16- 8 ounce servings= $.16/serving
22. Cheese ($2.00/8 ounces)- $2.00/ 8- 1 ounce servings= $.24/serving
23. Yogurt- $.50/serving (Yoplait 20 containers for $10)
24. Mayonnaise ($3.19/30 ounces)- $3.19/60- 1 TBS servings= $.05/serving 
25. Garlic $1/3 bulbs

Various Kitchen Staples:

1. Wheat Flour- $2.69/5 lb bag
2. White Wheat Flour- $2.79/5 lb bag
3. White Flour- $1.79/5 lb bag
4. Yeast (buy online- way cheaper than at the grocery store- $7/lb for SAF yeast on Amazon or $2.00 for three teaspoon size packets at the store)
5. Sugar- $2.27/4 lb bag
6. Salt- $.47/26 ounces
7. Oil- $2.79/48 ounces
8. Butter- $1.99/lb box
9. Spices- $1.00/jar
10. Apple Cider Vinegar- $3.69/gallon
11. White Vinegar- $2.59/gallon
12. Tea Bags- $2.49/100 tea bags (can be brewed twice $.01-$.02/cup)

Goal- $33.45 a week (One Person, One Week)
Day One-

• Breakfast- Oatmeal ($.08), apple ($.33), banana ($.14) and cup of milk ($.16)= $.71
• Lunch- Egg Salad Sandwich (1 egg, 2 slices of bread and 1 TBS Mayo= $.29), salad (1 serving each- spinach, tomato and carrot= $.54)= $.83
• Dinner- Black bean soup (1 serving each- dried black beans, onion, canned tomato, frozen veggies and carrots= $.86), 2 Brown rice ($.14) and cheese ($.24)= $1.24
• Snack- Yogurt ($.50), peanut butter ($.15) and grapes ($.20)= $.85
• Total- $.71+$.83+1.24+$.85= $3.63
• Total- 3 Fruits, 7 Veggies, 5 Grains, 3 Proteins and 3 Dairies
• USDA Goal Total- 3-4 Fruits, 4-6 Veggies, 5-6 Grains, 3 Proteins and 3 Dairies

Day Two-

• Breakfast- Oatmeal ($.08), apple ($.33), banana ($.14) and cup of milk ($.16)= $.71
• Lunch- Black bean soup (1 serving each- dried black beans, onion, canned tomato, frozen veggies and carrots= $.86), 2 Brown rice ($.14) and cheese ($.24)= $1.24
• Dinner- Egg Salad Sandwich (2 eggs, 2 slices of bread and 1 TBS Mayo= $.43), salad (1 serving each- spinach, tomato and carrot= $.54)- $.97
• Snack- Yogurt ($.50), peanut butter ($.15) and grapes ($.20)= $.85
• Total- $.71+$1.24+$.97+.85= $3.77
• Total- 3 Fruits, 7 Veggies, 5 Grains, 4 Proteins and 3 Dairies 
•  USDA Goal Total- 3-4 Fruits, 4-6 Veggies, 5-6 Grains, 3 Proteins and 3 Dairies

Day Three-

• Breakfast- Oatmeal ($.08), apple ($.33), banana ($.14) and cup of milk ($.16)= $.71
• Lunch-Tuna casserole (2 servings pasta, 1 serving each- tuna, frozen veggies, cheese and mayo and 1/2 milk serving= $1.28) and salad (1 serving each- spinach, tomato and carrot= $.54)= $1.82
• Dinner- Lentil Soup (1 serving each- dried lentils, onion, canned tomato, frozen veggies and carrots= $.85) and 2 Brown rice ($.14)= $.99
• Snack- Yogurt ($.50), peanut butter ($.15) and grapes ($.20)= $.85
• Total- $.71+$1.82+$.99+$.85= $4.37
• Total- 3 Fruits, 8 Veggies, 5 Grains, 3 Proteins and 3.5 Dairies 
• USDA Goal Total- 3-4 Fruits, 4-6 Veggies, 5-6 Grains, 3 Proteins and 3 Dairies

Day Four-

• Breakfast- Oatmeal ($.08), apple ($.33), banana ($.14) and cup of milk ($.16)= $.71
• Lunch- Pasta and sauce (2 servings pasta, 1 serving canned tomato, carrots, onions and frozen veggies= $.95), cheese ($.24) and salad (1 serving each- spinach, tomato, carrot and egg= $.67)= $1.86
• Dinner- Tomato Soup (2 servings canned tomato, 1 serving each carrot, onion, frozen veggies and milk= $.99) and Tuna salad sandwich (1 tuna, 2 slices of bread and 1 TBS Mayo= $.57)= $1.56
• Snack- Yogurt ($.50), peanut butter ($.15) and grapes ($.20)= $.85
• Total- $.71+$1.86+1.56+$.85= $4.98
• Total- 3 Fruits, 12 Veggies, 5 Grains, 3 Proteins and 4 Dairies 
• USDA Goal Total- 3-4 Fruits, 4-6 Veggies, 5-6 Grains, 3 Proteins and 3 Dairies

Day Five-

• Breakfast- Oatmeal ($.08), apple ($.33), banana ($.14) and cup of milk ($.16)= $.71
• Lunch- Tomato Soup (2 servings canned tomato, 1 serving each carrot, onion, frozen veggies and milk= $.99) and Egg salad sandwich (1 egg, 2 slices of bread and 1 TBS Mayo= $.30)= $1.29
• Dinner- Tuna casserole (2 servings pasta, 1 serving each- tuna, frozen veggies, cheese and mayo and 1/2 milk serving= $1.28) and salad (1 serving each- spinach, tomato and carrot= $.54)= $1.82
• Snack- Yogurt ($.50), peanut butter ($.15) and grapes ($.20)= $.85
• Total- $.71+$1.29+$1.82+$.85= $4.67
• Total- 3 Fruits, 9 Veggies, 5 Grains, 3 Proteins and 4.5 Dairies 
• USDA Goal Total- 3-4 Fruits, 4-6 Veggies, 5-6 Grains, 3 Proteins and 3 Dairies

Day Six-

• Breakfast- Oatmeal ($.08), apple ($.33), banana ($.14) and cup of milk ($.16)= $.71
• Lunch- Black bean soup (1 serving each- dried black beans, onion, canned tomato, frozen veggies and carrots= $.86), 2 Brown rice ($.14) and cheese ($.24)= $1.24
• Dinner- Stir Fry (2 eggs, 2 brown rice and one serving each of onion, carrots, spinach and frozen veggies= $1.15
• Snack- Yogurt ($.50), peanut butter ($.15) and grapes ($.20)= $.85
• Total- $.71+$1.24+$1.15+$.85= $3.95
• Total- 3 Fruits, 8 Veggies, 5 Grains, 4 Proteins and 3 Dairies 
• USDA Goal Total- 3-4 Fruits, 4-6 Veggies, 5-6 Grains, 3 Proteins and 3 Dairies

Day Seven-

• Breakfast- Oatmeal ($.08), apple ($.33), banana ($.14) and cup of milk ($.16)= $.71
• Lunch- Cold Lentil Salad (2 servings lentils, 1 serving each carrots, onions, fresh tomatoes and spinach=$1.02) and 2 serving of toast ($.12)= $1.14
• Dinner- Pasta and sauce (2 servings pasta, 1 serving canned tomato, carrots, onions and frozen veggies= $.95), cheese ($.24) and salad (1 serving each- spinach, tomato, carrot and egg= $.67)= $1.86
• Snack- Yogurt ($.50), peanut butter ($.15) and grapes ($.20)= $.85
• Total- $.71+$1.14+$1.86+$.85= $4.56
• Total- 3 Fruits, 11 Veggies, 5 Grains, 4 Proteins and 3 Dairies 
• USDA Goal Total- 3-4 Fruits, 4-6 Veggies, 5-6 Grains, 3 Proteins and 3 Dairies 

Total Price for the Week: $3.63+$3.77+$4.37+$4.98+$4.67+$3.95+$4.56= $29.93, $3.52 under budget!

As you can see, not all of the items in the shopping list are in the above menu. The menu is a suggestion and many of those items can be switched around. If you don't want black bean soup, then mix smaller quantities of several beans together and make chili. Add cumin and chili powder to make it taste southwestern or add curry powder to give it an eastern flavor. Make a veggie pizza or minestrone soup. Buy potatoes and make a potato soup or a vegetable soup. Make tortillas and refried beans and have some burritos. In my opinion, the variety is endless. Keep the kitchen staples handy so you can mix things up and make your own dressings or just make some homemade baked goods as a treat (breads, tortillas, cakes....). If you want to save some time, dig out your crock pot or find one on sale or at a salvage store- soups should be cooked for a long time when using dried beans. Everything requires a bit of effort and time, but I can guarantee you that your stomach (waist line) and wallet will thank you. I think it is an admirable quality to save money and to be a "health conscious" frugal shopper- whether by choice or out of necessity.
Tips

1. Shop the sales and reduced products in the store.
2. Buy staples in bulk (rice, flour, dry beans...), it's cheaper.
3. If you want meat, buy it when it is on sale or close to expiration and freeze it. Remember what is considered a serving of meat.
4. Avoid canned beans, they are overpriced in comparison to dried beans.
5. Stock up on coupons for perishables...if an item goes on clearance to be sold before an expiration date- coupons+clearance price= Big Savings (bread, dairy and meat items can be frozen)
6. Make your own bread and keep the above kitchen staples in stock. It's really easy to make a pizza crust for homemade pizza or naan for a vegetarian Indian soup.
7. Make larger batches of soup so you have multiple servings. This saves time!
8. Stock up on some affordable spices, this can give the same ingredients a different spin.
9. Switch up fruit and veggie options by choosing what is on sale for around $1.00 or so a pound. There is always something on sale...peaches, pears, peppers, oranges- the list goes on. Several servings can be had out of a pound of fruits and veggies.
10. DO NOT buy processed foods, they are expensive and are NUTRITIONAL GARBAGE.
11. DO NOT purchase soft drinks/soda. If you want something besides water then buy a box of tea and treat yourself to a cup ($.01-$.02/cup).

For the ladies out there- Guys that are grossed out, avert your eyes. Party in My Pants and Diva Cup!

I'm generally a prude and wouldn't post what I am about to share with everyone, but I feel that women out there trying to do things more naturally or women that are tired of throwing money every month to the big corporations should keep reading. Men that love their women and care about these things, I suggest you keep reading as well. Men from prior generations, those grossed out by the thought of blood or the mention of the words "period" or "that time of month" or "menstruation" or "feminine hygiene" please click away (or keep reading and your eyes may be opened).

I'm not going into graphic detail about anything, I would just like to highly recommend a couple of products that I have been using religiously since the Fall of 2010. I haven't received any of their products for free nor do they know I am recommending them. Those products are Party in my Pants cloth pads and the Diva Cup menstruation cup. I was at my wits end because I found pads and tampons to be uncomfortable and gross and a general pain to deal with. That was a bad thing because I was only 23 at the time and still had a long time for monthly bleeding ahead of me. I was annoyed by the fact the these products cost most women $5-$10 a month to use, add up to a lot of garbage in the landfill over the menstruating life of a woman and are generally uncomfortable to use and can be cumbersome and bulky.

With that said, I started to do some research and look into different options. The first reusable pads that I tried (GladRags), I thought were bulky and not 100% leak proof. They had additional liners that could be added to the pad to absorb more, but the backing was just cloth and if you have a heavy flow and are busy, leaking is a huge possibility. So I decided to keep looking. I came across Party in My Pants (AKA PIMP pads) and they are amazing. They are thin, soft, and have a backing that is leak proof. They also have multiple sizes and types of pads depending on your flow. I sing praises to the two sisters that invented these things. I've told a lot of women about them. I've found that those who are my mother's age are usually grossed out by them and remind them of pads from their time that they had to strap in with a harness or something like that. Women my age (mid-later twenties) are generally more accepting. I think since there is a lot of green washing in the environment now (that can be good and bad), a lot of people are trying to make better decisions and are considering the environment and waste that is produced from making decisions. Some people are grossed out by the fact that you have to wash the pads, I have no problem with that though. People with reusable baby diapers wash them all of the time, and I think washing poopie diapers is worse than washing something with blood trapped inside. If you don't want to wash them with your clothes, wash them separately. I think I can guarantee that you will be super happy with this product. I am!

The second product I would like to recommend is the Diva Cup menstruation cup. It's a silicone cup that you insert "kind of" like a tampon (no applicator- but technique is required) and it collects the blood. Changing the cup depends on your flow. You might have to change it every few hours or every 12 hours. When you have to empty the cup, the contents can be dumped into the toilet, the cup wiped or rinsed off and then reinserted. It took me a few tries to get it to go in easily and without pain (don't let that scare you off) but once I figured it out, it only takes a few seconds and is super comfortable. I am not able to feel it at all, which is something I am not able to say was true for me and tampons. I bought one of these for my friend before she moved to Ecuador in 2010 and she loves hers and uses her every month as well. I had another friend that just recently got married and wanted me to buy one for her shower gift. I didn't buy her one because that's not a fun personal shower gift, but I think she may have ended up purchasing one for herself. I am happy with the Diva Cup, but there are other brands out there as well. My sister in law thought the Diva Cup was uncomfortable (too long even after she cut the stem off) so she purchased a Lunette Cup and that works for her. I also talked her into using reusable pads as well and she is stocked up with PIMPs as well.

I use both of these items in tandem every month just to add extra protection. If I'm busy or not near a restroom I do not want any embarrassing leaking to occur. I'm not one of those women that worship this time of the month and think it is special. I still view it as an inconvenience as I did before. Now I just view it as a less costly less uncomfortable inconvenience. I've probably spent $180-$200 on reusable pads and the two Diva Cups since 2010 (I accidentally killed one when I was boiling it to sanitize it. When water runs out, silicone will eventually melt- whoops!). That cost divided over 3 years is $5.55 a month, but I plan on having all of these items at least 10 years if not longer ($1.67 a month). So the price is only going to go down the longer they are in use. Think of all the garbage that you are not making as well! Give it a thought and consider "investing" in reusable feminine hygiene products. Your wallet and the land fills will thank you! The big corporations on the other hand, may dislike you- but who cares?

Keeping in mind saving money, do a search before you buy the products below. I found the Diva Cup for around $22 rather than the $40 suggested retail price through Amazon and some vitamin website. I bought the pads from the manufacturer. Free shipping over a certain price point and a bulk discount as well. If you sign up for their emails, a few times a year they have additional discounts!

http://www.partypantspads.com/
http://divacup.com/

Natural Deodorant

This isn't by any means a food post, but something cool that I came by. This may be too much info for some, but I sweat a lot. Especially in the summer time. If that sweat is left to linger, it then gets stinky. And nobody I know likes body odor. I'm always trying different deodorant and antiperspirant brands. I have several natural deodorants too (but several of those gave me a rash) because I know that the antiperspirant aspect (aluminum) is bad for you. Some studies are linking it to different cancers and Alzheimer's disease, both of which I have in my family so I personally want to avoid things that could possibly speed either one of those things up or contribute to them manifesting. With that said (along with many other things), I've researched a lot of homemade deodorants and have always wanted to make one. I had all of the ingredients available, except for the beeswax (which isn't necessary, it just keeps the deodorant solid in warmer climates). I used the recipe found here (http://chocolateandzucchini.com/archives/2013/06/homemade_natural_deodorant_travel-friendly.php). I plan on using the final product over the next few weeks and I'll post back as to the results. I've read that the baking soda causes some to get a rash, and I'm curious to see if that will happen to me, if so I'll tinker with a new recipe. The glass jar in the picture above is the final product. I made a 1.5x recipe and there was actually enough to fill one small glass spice jar and two small humangear GoTubb containers. I put in bold the things I changed from the original recipe I found. It comes in handy to use a digital scale for this, because the amounts are so small.

Ingredients (from above site):

6 grams (1/5 ounce) beeswax
40 grams (1 1/3 ounces) coconut oil
35 grams (1 1/4 ounces) baking soda
15 grams (1/2 ounce) arrow-root (or other starch, such as potato starch, corn starch, etc.) I used corn starch because that is what I had on hand
20 drops tea tree essential oil (or another essential oil with anti-bacterial properties)
Makes 100 grams (3 1/2 ounces), about 60 ml (1/4 cup)

Directions (from above site, except I changed directions to use the microwave):
Put the beeswax in a microwave-safe bowl and place it in the microwave. Heat in 30 second increments until melted. Add the coconut oil and let it melt (microwave for 30 seconds more, the beeswax hardened some when I added the coconut oil), stirring to combine. Stir in the baking soda, corn starch, and essential oil until you get a creamy consistency. Put into a storage container and let set at room temperature.

Yogurt (DASH Yogurt Maker)

I'm super excited about this post. I love yogurt. I don't love how expensive it is ($1-$2 for an individual cup, I know the larger containers are cheaper per serving but most of us are guilty for paying for convenience when it comes to certain items) nor do I love all of the added sugars, thickeners, dyes and other ingredients that are really unnecessary. I don't love the unsustainable nature of those little cups either, those little cups add up to a lot of garbage. I've wanted a yogurt maker for sometime time, probably over a year. I've researched different brands and have looked around, but I didn't want to pay $50 for another appliance that would take up precious space. Now, paying $15 for another appliance to take up precious space, that's more acceptable. I was at a Target store a couple of weeks ago and saw this DASH seven container (glass jars!) yogurt maker on clearance for $21. It retails for $30 at Target and $40 at other online retailers. I considered purchasing it right then and there, but I thought to myself- There are several Target stores in my area, one of them is bound to have it on clearance for less. I took 5 minutes and called about 5 stores and I was right. One of the Target stores had it on clearance for $15. I didn't go out of my way to save $6, I stopped at the Target that had it for less on my way home from a client's office the other day after work. I actually purchased 2 because I was going to test the temperature during the process because I read some reviews that it ran at about 120 degrees instead of 110 degrees. The first one I opened has been running at the correct temperature, so I'll see if someone wants the un-opened box, return it or keep it for the extra jars (Those range from $15-$20 just for an extra set). All that is required for your first batch of yogurt is one plain store bought yogurt and milk. After the first batch, you just use one jar from the prior batch to culture the next batch. I chose a whole milk that is relatively local, non-homogenized and pasteurized at a lower temperature than normal milk. A half gallon was $3.89. I chose the Stonyfield Plain organic yogurt because when I looked at the ingredients there was milk and 6 active cultures. Other plain yogurts had thickeners, less cultures and cost more. The yogurt was on sale for $.89. I plan on trying to make some reduced dairy or non dairy yogurts in the future with homemade nut milk that I plan on leaving the nut sediment in. The cultures need protein, and many boxed non-dairy milks (except for soy) do not have that much protein, if any in a serving. In the end, I know that a yogurt maker is not vital to make homemade yogurt, but I do not have a place where I can put the yogurt to culture at an appropriate temperature for a prolonged period of time. So paying $15 to have a place is worth it to me.

Ingredients:
36 ounces of milk (I used whole milk- and the final product came out pretty thick)
6 ounces of high quality plain yogurt or 6 ounces of yogurt from a prior batch

Directions:
I read several recipes for yogurt and most of them called for heating the milk to 180 degrees and then cooling it to about 110-115 degrees before adding the yogurt. It was said that heating the milk made the yogurt thicker. I decided to heat the milk to 110 degrees and then add the pre-made yogurt. Why would I want to heat the milk up again after it has already been pasteurized? Even though I prefer Greek yogurt, I enjoy regular yogurt as well, so I can deal with it if the yogurt comes out runny.

Heat the milk to 110 degrees and then whisk in the yogurt. Evenly divide into the cups. Place the cups without the individual lids and then cover with the large lid. Set the timer to 8-11 hours (depending on how tangy you want your yogurt) and let it be. You'll either wake up to or come home from work to yummy fresh yogurt. I don't mind plain yogurt, but sweeteners and fruit can be added according to your own tastes if you so desire. I plan on adding maple syrup. I recently discovered the Brown Cow brand of maple yogurt (made with real maple syrup- not fake flavoring) and it is amazing.

Note- I read some people's complaints about cleaning the individual jars because of the lip and the curved glass. I try not to be judgmental, but Good Lord people, it's not that hard! I didn't have issues cleaning the jars at all. With that in mind, some people preferred using a larger glass bowl to make clean up easier and to make a larger quantity of yogurt. This I might try if other in my house decide to eat more yogurt or if I just want to make a larger batch. The question is do I have a bowl that is short enough to fit?

Cheesecake

Cracks from the cooling process.

Serve the cake already cut- what cracks?

I'm not a huge fan of cheesecake. It's too rich for me and I can only eat a few bites. But when you put a pie inside, hold me back! It gives you the feeling of pie and ice cream or pie and a glass of milk except for the creamy is cheesecake. Also, note that the crust is not graham cracker. I absolutely hate graham cracker crusts with cheesecake. I think that they get soggy. The crust recipe below is from a 1960-something copy of the red checkered Better Homes and Gardens cookbook. I've adapted the cheesecake recipe from that recipe as well. The crust recipe is one that my mother always used when she made a cheesecake. The first time I had cheesecake that my mother didn't make, I thought the person who made it messed up because it had a graham cracker crust ;) If making the cheesecake alone, use an 8-9 inch spring form pan. I used this recipe below in a 10 or 12 inch spring-form pan with a pre-baked Strawberry Rhubarb pie inside. Delish! My family has been asking me to take the extra pie that I have in the freezer to make this again. It's one of their favorite desserts.


Ingredients:

Cheesecake (According to my tasters, this was a drier cheesecake, which they all preferred over one that was less dry)
4 blocks of cream cheese
1/2 cup sour cream
1 cup sugar
3 tbs flour
2 tsp vanilla
juice of 1/2 lime/lemon/orange
4 eggs + 1 egg white from egg from crust
1/4 tsp salt

Crust
3/4 cup flour
6 tbs butter
1 egg yolk
3 tbs sugar
1/4-1/2 tsp vanilla

Topping
1.5 cups sour cream
juice from half of lime
3 tbs sugar
1/2 tsp vanilla

Directions: 
For the cheesecake, beat together all of the items except for the eggs. Once the base is creamed together and smooth, slowly add the eggs one at a time until combined. Be careful not to over mix the cheese mixture before or after adding the eggs.

For the crust mix together all of the ingredients with your hands. The butter should not be melted. The mixture should be crumbly. Press this mixture into the bottom of the spring form pan (line the bottom of the pan with parchment paper if you don't want to leave the cheesecake on the metal base.). The bottom crust should be baked at 425 degrees for about 7 minutes or until lightly golden. Let cool before assembling the cheesecake to bake. If you want enough of the mixture to go up the sides of the pan, double the crust recipe above. The sides do not need to be pre-baked.

For the topping, mix all ingredients together in a bowl or the sour cream container. This gets poured on at the very end of the baking process.

Assembly:
If you are making a regular cheesecake, take the pre-baked bottom and put the spring form pan together. If you have extra crust to form the sides, press the dough in now. Pour the cheesecake batter into the pan. I find it helpful to wrap foil around the bottom of the pan to avoid cheesecake drippage out of the pan- cleaning burnt cheesecake out of the oven is not fun. Bake at 425 degrees for about 15 minutes and then drop the temperature to 350 degrees and cook for an additional hour. The cheesecake shouldn't be jiggly but shouldn't be super firm either. Turn the oven off. Pour on and spread out the sour cream topping mixture. Leave the cheesecake in the oven for about 10-15 more minutes.

If you are making a cheesecake with a pie inside, following the directions above, except for when you are pouring the batter into the spring form pan, only pour in about one inch of batter. Once you pour in about an inch of the batter, take the pre-baked pie (make sure the pie has cooled and the insides are not runny or this process WILL NOT WORK!!!), turn it out/slide it onto a plate (this works best if the pie pan is smooth, and not the ridgy aluminum kind) and then into the batter. This process has the potential to be messy, so when you are making your homemade pie to put into your cheesecake, use plenty of corn starch or flour to thicken the pie filling. Once the pie is in the batter, pour the rest of the cheesecake batter on the sides and on top. Smooth the batter around and follow the above directions for baking and applying the topping.

Let cool overnight and refrigerate for the best results.

Note- I have left a cheesecake in the oven for several hours after baking to let it cool and I have also taken it out to cool. Sometimes a cheesecake cracks and sometimes it doesn't. I find this process to be a crap shoot. I have had the most success with putting a pan of water in the oven while the cheesecake bakes to prevent cracking, but I usually forget to do this. Oh well, it all tastes good- it just depends if you're trying to impress someone or not. My family and friends don't care. They're excited if I make something for them, they don't care what it looks like.