A few weeks back, I told you how I realized that sometimes, the only way to start is to START. Meanwhile, I’ve had an idea in my head for a couple of months now. I’ve waffled over the best platform for it, and have learned a couple of things along the way. 1. I belong in the blogging-for-dummies camp, technically speaking. I can talk a little talk, but when it comes to SEO and monetizing and GIMPing up my pictures, I’m too busy sniffing out the culprit of that mysterious stench upstairs (you don’t want to know) and scrubbing crayon off the kitchen floor. And 2. I have about thiiiiiiiiiiiis much time to focus on developing new ideas. See #1.
That was a long, roundabout way to tell you that for now, we’re simply starting a new series around here called Amateur Farm Hour.
Yep.
Amateur Farm Hour. Because let’s be real.
What I’m doing is all amateur. I’m not trendily clad in buffalo plaid and shooties when I’m cleaning the chicken coop. (Okay. Shooties might not even be a thing anymore. I’m that behind.) I’m wielding a shovel that’s actually dirty, and a pair of worn out garden gloves that barely keep crud off.
My children aren’t always instagram-ready. Half the time, my eldest is in some sort of off brand pajamas. Ponytails are wonky, pants are too short. Shoes are a crap shoot.
What I put on the table is 50% awesome, and 50% overcooked/underdone/fallen/substituted/unpinteresting fare.
And pictures. Let’s talk about pictures. Because you know there’s the crop tool. The lightening, brightening, color temperature filtering options. Yes, good pictures tell a story. But rarely is it the whole truth.
The whole truth is that I could sell you on my attempts at a sustainable family lifestyle. I could talk blithely about our free-range chickens and their glorious golden-yolked eggs. I could probably manage some stunning shots of our heirloom Wealthy and Honeycrisp apple trees. I could show you my freezer full of labeled bags of garden veggie sauce from our raised-bed garden. Hashtag. Hashtag. Hashtag.
Meanwhile, you might think I have it all together, and follow this series because it’s a pretty place to find funny farm stories and fall recipes and to see cute kids.
And we’d both miss the point.
***
Yesterday, I grabbed an extra gallon of milk from the store. (For the record, that made four gallons of milk in my cart. Apparently we need a cow.) My goal was to make yogurt since the girls have been on another one of their crazes, and the new mantra/chant at breakfast is now MORE. BIG. YOGURT. PWEEEEESE.
We got home, and somewhere in the middle of the chaos, I pulled the soup kettle out of the cupboard, dumped a gallon of milk in it, plopped it on a lit burner, and put the lid on. Homemade yogurt is a multi-step process, and since it was already 4:00 pm, I needed to get moving.
And then I glanced out the door. The girls were rolling down the hill in the front yard, busting out peals of laughter.
My oldest called out for me to come and join them, and it took all of three seconds to abandon kitchen ship, grab my camera, and run outside for the next hour.
We finally all piled back in the door around 6:00 pm, red-faced and covered in grass. I issued an immediate bath edict, but my nose was already starting to smell something else: the odd, semi-sweet fragrance of boiling milk. Boiling. Crap.
Boiling means the milk is at least twenty degrees over the 180 degree desired warming point. Which means I’d basically annihilated my chance at having the yogurt culture.
Double crap.
I should have dumped the pot and moved on. A trained chef would not have thought twice about starting over. Unfortunately for me (and everyone around me), I’m not a trained chef. I’m a product of frugal parents and depression-era grandparents, and if there’s one thing that irks me, it’s waste.
After all, I could make…. a lot of hot cocoa with that milk. *gulp*
Which is why I added the yogurt starter, agave nectar and vanilla anyway. You know, because instead of wasting one item, it’d be better to waste four. Brilliant, I know.
Three hours into incubation, the yogurt refused to set.
I had also reached max capacity for any task involving real energy (mombie zone) so I haphazardly rearranged a fridge shelf, shoved the entire soup pot of warm yogurt-not-yogurt in, and went to bed kicking myself for ruining the batch.
The next morning, I opened the fridge and stared at the pot. It was time to start getting creative. What could I use sweet, yogurt-laced milk for? Right. Muffins of some sort. I pulled out the mixer and got started. I made it halfway through the recipe before I took the lid off the pot to grab a cup of milk.
Miracle of small miracles, it had cultured.
I practically danced it to the counter. The yogurt wasn’t thick, but it was rich, creamy, and sweet. And aside from my failure to tend it properly, it still made something good. It was allowed to become something good because I didn’t give up. I waited for another angle. A new idea.
Maybe that’s how it goes in your kitchen, or in your office, or at your table too. Great ideas, good intentions, and then wham. Distraction. Need. Real life headbutts creative life and suddenly everyone’s knocked out on the floor.
Please don’t let that stop you.
Don’t throw away your messes, your failures, your imperfect attempts. You are not defined by these things. I believe you are fluid, and your definition rests in the cupped hands of God – God the creator, God the author, God the perfecter and finisher.
He doesn’t give up on you. He doesn’t see you as failed yogurt. He does not see your bad day at work or your temper with loved ones as who you ARE.
He understands amateur.
He knows sometimes, it’s the best show in town because those folks are having fun. They may not be doing everything right, but they have a good time trying.
That’s what we’re doing around here. Having a good time trying. It’s not always picture perfect or hipster-worthy, and that’s okay.
It’s amateur farm hour. And you’re invited.
In between posts, you can laugh along at my #amateurfarmhour pics on Instagram (@rachelriebe). Like how this series is starting off? Share it with a friend! See you next week!
Because fashion blogging is slightly hilarious to me… tank top – past season Gap outlet. Pants – worn out Athleta jeggings. Little girl hairband/wrist bracelet – Walmart. Blade of grass kazoo – sustainable product of Riebe Farms.
5. Set up a strainer over a large mixing bowl. Cover the strainer with cheesecloth (or a really awesome embroidered dish towel.) Strain for 30-60 minutes. The yellowish liquid you strain out is the whey, which can be saved for other endeavors. It can also be used as the starter for your next batch of yogurt. Just label it so that others don’t mistake it for lemonade if you leave it in the fridge.
6. Here’s how much liquid the yogurt lost after straining for 30 minutes. The longer it strains, the thicker it gets, so if you love thick yogurt, let it go longer. (Just keep in mind the yogurt will also thicken as it cools.)
8. Refrigerate, store, and serve. I went with the sweeten as you go method for this batch, which gave me freedom to serve it to everyone in my house. Since the twins are under a year, I used a berry puree to flavor their bowls. Ellis, Jason and I all used honey or ate it with granola. And leaving it unsweetened meant I could use it while cooking.
Fellow Passengers 