Beautiful AUTUMN Homemaking

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My Freeze Dryer:
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RECIPES:
Homemade Yogurt:
2 gallons whole, raw milk
1 cup yogurt
1 T gelatin
Heat milk to 100 degrees. Add yogurt and gelatin (dissolved in water). Mix well, and cover. Keep in a warm place for 8-10 hours, then refrigerate overnight. The next morning I like to blend it and add some maple syrup and vanilla.
Sourdough Pumpkin Cinnamon Rolls:
1 cup sourdough starter
1 tsp salt
1/2 cup sugar
1/3 cup butter, softened
2 eggs
1 cup pumpkin puree
1 tsp pumpkin pie spice
1/4 cup warm milk
1 tsp yeast
1 tsp honey
4 cups flour
Dissolve yeast and honey in milk and let rest 10 mins. Add sourdough starter, salt, sugar, butter, eggs, pumpkin puree, pumpkin pie spice, and flour. Mix until a soft dough forms. Refrigerate overnight (I've had it in the fridge up to 24 hours). The next day, roll into a large rectangle. Spread generously with pumpkin butter (recipe below) and brown sugar. Roll into a log and cut into slices and put on pan. Let rise 1 hour. Bake at 350 for 20 mins or until golden. Spread with cream cheese frosting.
Cream cheese frosting:
https://sugarspunrun.com/cream-cheese...
Pumpkin Butter:
1 cup butter, softened
3/4 tsp cinnamon
1/2 tsp pumpkin pie spice
6 T pumpkin puree
5 T maple syrup
2 tsp vanilla
Add all ingredients to a mixing bowl. Whip on high until light and fluffy (3-5 mins).


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Music: Epidemic Sound