• 2 days ago
Thanks to ARMRA Colostrum for sponsoring this video! Head to tryarmra.com/FARMHOUSEONBOONE or enter code FARMHOUSEONBOONE to get 15% off your first order.

Recipes mentioned in this video:
Sourdough Brioche Cinnamon Rolls- https://www.farmhouseonboone.com/sourdough-brioche-cinnamon-rolls/
How to Make Yogurt in the Instant Pot- https://www.farmhouseonboone.com/how-to-make-yogurt-in-the-instant-pot/
Sourdough Granola Recipe- https://www.farmhouseonboone.com/sourdough-granola/
Another homemade granola- https://www.farmhouseonboone.com/homemade-rustic-granola-recipe/

My new sourdough cookbook- https://homesteadliving.com/daily-sourdough/

Business inquiries: farmhouseonboone@select.co

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Transcript
00:00♪
00:29There's something I've been seeing as a trend around the internet lately,
00:32and that is taking cottage cheese and putting it in eggs and pancakes,
00:37puff pancakes, to add additional protein.
00:40I love this idea because setting ourselves up for the day
00:44with energy and stamina to get all the things done,
00:48protein is a great help in that.
00:51And anything that I could possibly prepare ahead is a huge win
00:56because breakfast is an important meal to get right away.
01:00But if you're like me, I don't really feel like jumping up
01:04and making something in the morning.
01:06I want to sip my coffee.
01:08I usually have a couple of kids that want to sit on my lap
01:11that want me to just hold them before the day begins.
01:14So being able to put something really easy into the oven is perfect.
01:18Now, you could mix the eggs and the cottage cheese
01:21and the salt and all of that the night before,
01:23and be prepared in a dish ready to throw in the oven.
01:27Or you could do a partial prep of this the day before,
01:31like browning up the sausage, shredding up the cheese,
01:34and then quickly mixing the ingredients together in a blender,
01:38adding them all together, and then getting them in the oven
01:40while you're either sipping coffee, holding a child, reading your Bible,
01:43whatever your morning routine might be.
01:46So for this, I did 12 eggs, 2 cups of cottage cheese,
01:501 cup of milk, a couple pinches of salt, blended that up,
01:53added that to a 9x13 dish with shredded cheddar, sausage, and arugula.
01:59In the summer, when you start getting herbs from the garden,
02:02you could add in a handful of various herbs,
02:05different greens that you have coming out.
02:07Of course, you could throw in tomatoes or shredded zucchini.
02:10A good classic egg bake, in my opinion, is always a good idea,
02:15and you'll definitely thank yourself when it's prepared
02:18and you have a nice protein-rich breakfast that you could sip your coffee with,
02:21have a glass of orange juice with.
02:23It'll make the morning a lot easier.
02:25I baked this at 375 degrees for about 40 minutes until the eggs were set.
02:31I served it with some avocado slices and homemade sauerkraut for a probiotic boost.
02:37Most of my kids really like sauerkraut.
02:40Some don't, but most do, and Luke and I, of course, love it as well.
02:49One thing that I make every day, a lot of times multiple times a day,
02:52is some kind of sweetened milk, maybe some cocoa powder, a little honey or maple syrup.
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04:10I will leave a link down in the description box below.
04:13Again, thank you so much Armra for sponsoring today's video.
04:16Before showing you another recipe that we've been enjoying this early springtime,
04:20I want to show you a little update on our home build.
04:23Now, I have a video planned in the next couple weeks
04:25where I'm going to talk all about the design and share with you the vision for this place
04:29because I think we are going to be starting framing soon
04:32and things will really be picking up.
04:34Now, to remind you what this place looked like when we bought it last summer,
04:38or spring, I cannot wait until we have this view again.
04:41Right now, everything is just a muddy, muddy mess.
04:44But someday soon, this will be a pasture with cattle and fencing.
04:47It's all going to be a process.
04:49But for now, we have a basement.
04:52There's going to be a couple more short walls coming,
04:55but there's the very small update for now.
04:59A classic breakfast staple any time of the year is granola.
05:02I like it because I can make it ahead of time
05:06and serving it with something like a yogurt parfait
05:09makes for a nice, complete, filling, protein-rich breakfast.
05:14If you have a dairy cow, springtime usually,
05:17if you're having a new calf in the spring, a new freshening,
05:21brings fresh milk.
05:23And if you're blessed in that situation,
05:25then homemade yogurt is one of the best ways to use a lot of that up.
05:29Sometimes I follow a recipe for granola,
05:31but most of the time, I'm just kind of estimating
05:34so I can get this done fast.
05:36With a lot of kids to feed,
05:38even if you don't have that many kids to feed,
05:40who wants to spend a ton of time in the kitchen?
05:42The more I can throw something together,
05:44the more I can rely on things that are easy for me
05:47to just feel and throw together, the easier my life is.
05:50So when I do that, I mix up equal parts of coconut oil and honey
05:55and then throw in whatever combination of cereal ingredients I might have.
06:00So today, I had a bag of pecans I needed to use up,
06:03so I pulsed those in the blender,
06:05added some oats, some millet,
06:07and mixed that all in.
06:09Now, the goal you're looking for
06:11is for the mixture to not be overly wet and oily,
06:15also to be sweet enough.
06:16So I throw in enough of those cereal nuts and grains and seeds
06:20until it's all coated with oil and honey.
06:24It's sweet enough, not too sweet.
06:26Granola is one of those things that you really can't mess up,
06:29as long as you have some kind of oil or fat to toast the cereal grains,
06:33something to sweeten them,
06:34whether it's maple syrup, brown sugar, honey,
06:37you should be good to go,
06:39and any combination of cereal things will work great.
06:42I do have a specific granola recipe over on farmasambun.com.
06:46I also have the process for making yogurt.
06:49For me, I put it in my Instant Pot,
06:52press the saute function,
06:54and then let it cool down to about 110 degrees.
06:57Add a yogurt starter,
06:59and then it ferments for 8 to 12 hours.
07:01Once the yogurt's made,
07:03I then like to put it in a tea towel
07:05and hang it above a bowl for several hours
07:09in order to remove some of the whey.
07:11This is a way to make it creamier.
07:13Kids will like it better.
07:15Also, if kids find homemade yogurt a bit sour,
07:18which if you're used to yogurt from the store,
07:20it will be a bit sour,
07:21you can strain off even more whey,
07:24and then add some milk or cream
07:26to the very thick yogurt to make it less sour.
07:29Then add in some vanilla and maple syrup,
07:32and it can taste just like store-bought.
07:35You can reserve the whey to soak grains
07:38to make them more digestible.
07:40You can also use it in a recipe
07:42that calls for something sour,
07:44possibly substituting something like vinegar
07:48or buttermilk or maybe a little combination of whey
07:51with milk would work great for buttermilk.
07:53You can also make Waymanade,
07:55which is a probiotic-rich beverage,
07:57so adding lemon juice and something sweet
08:00and ice will be refreshing and probiotic-rich.
08:03If you don't think you'll eat this yogurt
08:06very quickly, like in the next couple days,
08:08I would wait to add the cream and the milk
08:11until you know you will,
08:12because fresh milk will go bad
08:14a lot more quickly than yogurt will.
08:16Yogurt-making preserves the milk in a way,
08:19whereas the fresh milk component that's in here
08:21will continue to sour.
08:22Also, if you add sweetener much ahead of time,
08:25it will make the yogurt ferment faster.
08:28I don't know if you've ever noticed
08:29if you make a smoothie,
08:30like a fruit smoothie with bananas and strawberries,
08:33and you don't drink it all,
08:34and you put it in the fridge,
08:35within a couple days it tastes really sour,
08:37and that's because the probiotics
08:38that are in the fermented drink,
08:40whether that was a kefir smoothie
08:41or a yogurt smoothie,
08:42will continue to feed and become more sour
08:45with the yogurt.
08:46If I know we'll be having it
08:47within the next couple days,
08:48I just add all the cream,
08:49all the maple syrup and the vanilla
08:52to make it ready to go.
08:54I'll layer it with fruit and granola,
08:58and this is a breakfast the kids will love,
09:00and it'll be very simple.
09:04We are going to put some of that whey
09:06to good use by soaking oats
09:09for an oatmeal bake tomorrow.
09:11The reason you would want to soak grains
09:13ahead of time,
09:14instead of just preparing oatmeal fresh
09:16right in the morning,
09:17which by the way, we oftentimes do,
09:19but when I can think ahead,
09:20I do like to soak
09:21because it makes the grains more digestible
09:23by reducing phytic acid.
09:25So I will take a portion of the liquid
09:27that a recipe calls for
09:29and replace it with something like yogurt
09:31or whey or vinegar or kefir
09:33in order for that action to happen
09:35on the oats.
09:36Now you can add in the other liquid parts
09:39of the recipe,
09:40so if it calls for butter or oil or honey,
09:42adding those in so that the oats
09:44can become fully coated
09:46and thus interact with the yogurt
09:48to make them more digestible,
09:49that's what you'd want to do.
09:51And the next morning,
09:52I'll add in the rest of the ingredients
09:54for the oatmeal bake.
09:55So for this, I did 6 cups of rolled oats,
09:581 1⁄2 cups milk,
09:591⁄2 cup of fermented whey,
10:01and 1⁄2 cup of melted butter.
10:03I stir that together,
10:04let that sit overnight,
10:05and then in the morning,
10:07I added the juice of 1 lemon,
10:092 teaspoons of baking powder,
10:115 eggs,
10:121⁄3 cup each of sugar and brown sugar,
10:16a couple tablespoons of poppy seeds,
10:19and 3 cups of frozen blueberries,
10:22making this a springy, fruity,
10:25lemony oatmeal bake
10:27that everyone will love.
10:29I bake it for about 45 minutes
10:31at 350 degrees.
10:43Ha ha ha!
10:45One more.
10:49Okay.
10:56I want to put some in.
10:57Just a little bit.
10:58It'll be kind of hard to stir
10:59if you soak it overnight,
11:00so it's going to be a little bit difficult to stir.
11:02Can I do it?
11:07Do you want it?
11:08I...
11:10You can take it.
11:12Can I get some?
11:20Can I put it in?
11:21Yeah.
11:22Yeah?
11:41Another recipe that comes together
11:43very easily in the morning
11:45is a Dutch baby pancake.
11:47Last spring, when we had more eggs
11:49than we knew what to do with,
11:50which is funny now,
11:51given the current events
11:53and everybody kind of struggling to get eggs,
11:55I had some posts where I talked about
11:57what to do when you have too many eggs,
11:59which didn't really age all that well.
12:01But if you have hens,
12:02you probably still have plenty of eggs
12:04despite the shortage,
12:06even though you could, of course, find
12:08probably friends and neighbors
12:10and local people to sell them to
12:12or give them to if you have too many.
12:15It's not really a problem right now,
12:17but it's a great recipe
12:19because there's lots of protein
12:21in a Dutch baby pancake
12:23because of all the eggs.
12:25I'm going to add even more
12:27by adding in some cottage cheese.
12:29Now, I ended up making this a few times
12:32and I wasn't particularly happy
12:34with the level of puffiness,
12:36and I realized what happened.
12:38I thought that I needed to add
12:40a lot more flour because of
12:42the cottage cheese component,
12:44but it turns out it performs best
12:46when there's not too much flour.
12:48That allows it to really puff up.
12:50Another thing that can cause
12:52a puff pancake to not puff
12:54is not having enough heat
12:56on the vessel that you're going to cook it in.
12:58So just like when you bake sourdough bread
13:00and you preheat a cast iron Dutch oven,
13:02that provides steam for the oven spring.
13:05The same thing is very important
13:07with a Dutch pancake
13:09if you want it to puff up.
13:11Now, it tastes great regardless.
13:13I often skip this step,
13:15and I will say that with my usual
13:17einkorn recipe, it will still puff up,
13:19but I think when I make this
13:21with the cottage cheese version going forward,
13:23I am going to preheat it
13:25so that I get more puffiness
13:27just because it's fun.
13:29Now, when it comes out of the oven,
13:31it'll be really puffy,
13:33but then it will deflate
13:35within 5 or 10 minutes,
13:37so serve quickly if you're wanting it to puff up.
13:39But I used my einkorn
13:41puff pancake recipe
13:43plus added in
13:45about a cup of cottage cheese.
13:47I didn't use
13:49einkorn flour today.
13:51I used freshly milled soft white wheat,
13:53which is very comparable to einkorn
13:55in the level
13:57and amount of flour that you need,
13:59whereas a hard white or hard red wheat,
14:01you would need
14:03probably a little bit less flour.
14:05I find that with recipes
14:07that I'm converting from regular
14:09wheat flour, like an all-purpose flour,
14:11to an einkorn flour,
14:13I need more flour when adding einkorn
14:15or less liquid.
14:17The same is true when I mill
14:19soft wheat berries, so I figured it would
14:21probably translate pretty well
14:23between soft white
14:25and einkorn. If you have
14:27hard white, you might need to reduce it a bit
14:29or add a bit more liquid. Like I said,
14:31don't let any of this scare you because even if it doesn't
14:33puff up, it'll still be really delicious
14:35if you choose to add in cottage cheese
14:37or you don't. It'll be great either way.
14:39It'll just give it a bit more protein,
14:41which is something that I'm interested
14:43in doing to set us up for
14:45the day. Another thing that has been
14:47on our breakfast menu
14:49more lately are these
14:51brioche cinnamon rolls. I really
14:53love these because they're
14:55softer, which really works
14:57better when trying to use whole
14:59grains. The downfall
15:01with whole grains a lot of times is
15:03that your recipes end up more
15:05dense, less fluffy, so when you're doing
15:07a recipe that was already fluffier
15:09like these brioche cinnamon
15:11rolls because they have in
15:13the additional butter and the eggs,
15:15they really lend themselves nicely
15:17to all whole grain flour.
15:19So I milled some hard red
15:21wheat, followed the recipe
15:23exactly as it is over on FarmhouseOnBoone.com,
15:25except for that
15:27it's hard red wheat instead of all-purpose,
15:29and I like to do stretch and folds instead of
15:31using my mixer. It's a slow process throughout
15:33the day. I then let the dough
15:35ferment overnight
15:37and the next day
15:39I'll just roll it out until it's
15:41big and flat like you do
15:43with cinnamon rolls. Mix up
15:45the cinnamon, sugar, butter
15:47mixture, and then I wanted to try something
15:49a little bit different today. I've been seeing this
15:51around the internet, on Pinterest, Instagram,
15:53wherever, where people will get these
15:55really beautiful cinnamon rolls by
15:57cutting each little
15:59slice kind of individually
16:01and rolling them up so it gives it a
16:03cleaner cut. This method works really
16:05great. I would definitely do it again. The only thing
16:07I would change is I cut them
16:09a little bit thick, not really
16:11realizing how thick that would end up
16:13when rolling them, but they did
16:15create a very beautiful
16:17bakery-style cinnamon roll.
16:19You could even bake them
16:21a little bit further apart so you can pull them out
16:23individually, top them individually with
16:25the cream cheese frosting that's on
16:27the recipe on the website.
16:29This, for whatever reason, just made them seem
16:31special. Like individual cinnamon
16:33rolls instead of just a big pan, which are
16:35totally fine too. I just wanted to switch it up today.
16:53...
17:13...
17:23...
17:29...
17:41...
17:53I'll see you in my next video!
17:55Bye!