Home made Yogurt/自制优酪乳

This is my home made yogurt, we like to add in almond,raisin and sun flower seed when we eat.

This is my yogurt maker. It has 12 small containers/ cups.

This is the "starter / yogurt" that I bought from the supermarket. Only one bottle ( 150 ml) is required.................................................................................................................

It is very easy and economical to make yogurt if you have a yogurt maker....

Yogurt has been praised for its high calcium, protein and vitamin B. The live cultures help maintain a delicate balance of microorganisms in the body, promoting healthy digestive and immune system.


Yogurt or yoghurt  is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
Worldwide, cow's milk is most commonly used to make yogurt, but milk from water buffalo, goats, ewes, mares, camels, and yaks is also used in various parts of the world.

The word is derived from Turkish: yoğurt, and is related to the obsolete verb yoğmak "to be curdled or coagulated; to thicken".


酸奶（正式又称酸乳）是乳製品的一种，由动物乳汁经乳酸菌發酵而產生。乳酪一詞的英語Yogurt源自土耳其語的yoğurt（讀音-- [jɔ‘urt]），引申自形容詞yoğun，意思是濃稠及豐厚，又或是另一動詞 yoğurmak 意思為「揉、使之濃稠」，都是製作乳酪的動作和方法。

• 台灣依液態或固態分別譯為「發酵乳」、「優酪乳」或「優格」
• 香港譯為「乳酪」
• 中国大陆通称「酸奶」、「酸奶酪」

( source: wikipedia)


Ingredients:

"starter" 150 ml ( plain yogurt with live cultures)
 fresh milk 1000 ml ( must be plain fresh milk, should not be chocolate flavored or other)


Method :

"Starter yogurt" is required to make yogurt. Starter yogurt is yogurt that has been made with active live cultures, that will help to turn  the milk into yogurt. We can buy a small container of yogurt at the supermarket, make sure that it is " made with live cultures". Furthermore, it should be plain yogurt, not flavored.

Whenever we make yogurt, we need  starter. We can use our own starter too( that is the yogurt that we have made), but over time it looses its potency and the yogurt will not turn out. Therefore, we need to buy a new starter after we have been using over own starter for a few times.

Add the starter to the milk, stir it well and pour it in the containers. Place the containers in the yogurt maker for 8 hours. This is simple and easy.....

Remove the containers from the yogurt maker, refrigerate for 3 hours before serving.

We can serve plain or with any kind of fruits / nuts. If you would like flavored yogurt, just add fresh cut up fruit or a little bit of flavored jam / syrup when you are serving your yogurt... 

" Pepero Day" on ll.ll (Nov 11)/빼빼로 Day/Pepero日

 Pepero Day was started in 1994 by students at a girls' middle school in Busan, where they exchanged Pepero sticks as gifts to wish one another to grow "as tall and slender as a Pepero". In Korean, "빼빼/pepe" means " tall and slender".

 It is named after the Korean snack Pepero and held on November 11, since the date "11/11" resembles four sticks of Pepero.

Pepero (빼빼로) is a cookie stick, dipped in chocolate syrup, manufactured by Lotte Confectionery in South Korea since 1983.

The popularity of "Pepero Day", it helps the manufacturers to develop more kinds of pepero . Initially, it has chocolate  flavored, gradually, it has strawberry flavored, almond flavored, cocoa flavored, cheese flavored,  etc and even DIY pepero  are available too.

Recently, not only the pepero cookies, "pepero bread" and "pepero hamper" are available too.

It is a day for love......


1994 年，釜山的一所女子高中的学生们选择刚好有 4 个 “ l＂的 11月 11日，为了传递朋友间的有情，并带着“变得更高，更瘦， 一起美丽起来的心意， 以 Pepero 饼干为礼物相送。在韩文，"빼빼 /pepe“ 的意思是 ”更高，更瘦“。这就是 ” Pepeo 日“ 的起源。

随着岁月的流逝，这一习惯渐渐流传开来，成了韩国人全国上下一个盛大的节日。

Pepero 饼干是长形，棒状的饼干，沾上巧克力。在韩国，早在 1983 年由韩国 Lotte 饼家开始制造。

随着”pepero日“日益盛行，这也促使饼家开始制造不同口味的pepero 饼干。最初只有巧克力味，渐渐地，草莓味，杏仁味，可可味 ， 乳酪味 等，甚至 DIY pepero 也开始问市。

近来，不单是 pepero 饼干，” pepero面包“ 和 ” pepero 礼篮“也开始流行。

这是一个温馨和充满爱的节日。。。

Maejoo/메주/豆酱曲

Autumn 2012, my husband and I went to Kuangjo in Gyeonggi Do, on the way back home, we were so existed to see "Maejoo/메주/豆酱曲“ were hung under the roof of a residential house,a rural area . This is impossible to see in the city....

I believe that many readers like the " Deonjang/된장/豆瓣酱“ or " Gochujang/고추장/辣椒酱“. Maejoo is the main ingredient for making Deonjang , Gochujang and soy bean sauce.

Meju or Mae is also known asjoomaljang (말장), is a brick of dried fermented soybeans in Korean cuisine. While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang, gochujang, or ganjang. Meju is produced by boiling soybeans, then crushing them in a mortar. Frequently, other grains are also mixed in when making meju. The specific process followed when making meju varies slightly depending on which food it will be used to make.

To produce doenjang, dried soybeans are boiled and stone-ground into coarse bits. This paste is then formed into blocks, which are called meju (메주). The blocks are then exposed to sunlight or warmth. When so exposed, dried rice plants are attached to the surface of the soybean blocks. Dried rice plants are readily available in Korea and are a rich source of bacteria (Bacillus subtilis). The fermentation process begins at this stage. The Bacillus subtilis bacteria reproduce, consuming soybean protein and water in the meju. The unique smell of the meju is mainly the ammonia produced by the bacteria. One to three months later, depending on the block size, the meju are put into large, opaque pottery jars with brine and left to further ferment, during which time various beneficial bacteria transform the mixture into a further vitamin-enriched substance (similar to the way milk ferments to become yogurt). Liquids and solids are separated after the fermentation process, and the liquid becomes Korean soy sauce (Joseon ganjang; 조선간장). The solid, which is doenjang, is very salty and quite thick, often containing (unlike most miso) some whole, uncrushed soybeans.




2012年的秋天，我和先生到京畿道的光州去，归途中，路经一乡村，喜见一户人家在屋檐下高挂着豆酱曲。 在城市是难以见到的。。。

人们精选上好的黄豆，用锅文火蒸熟。出锅晾凉后，做成一尺来长，半尺来宽的长方体的酱块。做得不能太大，太大则容易伤热，太小则容易失水而发不透。发不透则没有油儿。将来作出的酱，品质也不好，不好吃。
　　这里面做多少块还有讲究。闰年做单数，平年做双数。

　　做好后，先放在室内阴凉通风处晾至酱坯外面干燥（约三、五日），
　　然后用绳子捆扎好。或挂在房梁上，或在炕稍锅台的犄角找个热乎地方放在哪里，等待发酵。每块之间距约一寸，人口多的人家，酱块多时可以分层摞起，但以细木条隔开，约一周时间将酱块调换位置，继续贮放如前。发到一定的程度，里面都长白毛了才好。

这 Maejoo 是制作豆瓣酱，辣椒酱和酱油的主要材料。。

（ source : wikipedia & Baidu)

Green Pepper Hot Bar/고추핫바/青椒辣棒

In Korea, we have hot and spicy pepper, we call it " Chung yang gochu/청양고추/青阳辣椒“, it is very spicy if compared with other kinds of peppers.

The Chungyang Red Pepper' is a small-sized chili pepper that has a strong burning sensation when eaten. It is a cultivar of the species Capsicum annuum originating in South Korea and developed by Dr. Il-ung Yoo (유일웅) by hybridizing Thai and Jeju-do cultivars。

在韩国，有一种非常辣的辣椒，我们称它为 “Chung yang gochu/청양고추/青阳辣椒“, 如果和其他品种的辣椒相比较，它确实是非常的辣。

这青阳辣椒是由 Dr II-ung Yoo，采用泰国和济州岛的辣椒品种所培植出来的辣椒品种。

Ingredients :

 Alaska Pollock 400 g ( fish meat only)
chungyang green pepper 6 pieces
1/4 of carrot
5 pieces of perilla leaves
1 squid
rice wine 3 Tsp ( optional )
flour 1/2 cup
salt 1 tsp
a pinch of pepper powder

Method :

1. Remove the ink bag and cartilage of the squid, peel the skin, wash it and cut it into small pieces.

2. Chop the carrot, chungyang green pepper and perilla leaves into small pieces. Set aside.

3. Bone and fillet the Alaska Pollock.

4. Blend fish meat and squid in electric food processor to make a fine paste. Beat the mixture manually till  it forms a sticky paste.

5. Remove the paste to a large bowl and add the chopped carrot,chungyang green pepper ,perilla leaves,flour,salt,rice wine and pepper powder. Mix it well.

6. Wet hands or use a flipper and pat spoonful of paste into longish, rectangular shape.

7. Deep fry the " hot bar".  Serve hot.

The foxtail &common reed in autumn/강아지풀 &갈대/狗尾草&芦苇

There is a long stream not far away from my house, both sides of the stream banks are the pathway for pedestrians for jogging or cycling. In Autumn, the foxtails and common reeds can be seen along the stream, the scenery is beautiful, especially when the wind is blowing...

离我家不远处，有一条很长的小川，川岸两旁是供行人徒步和騎自行车的好去处。 秋天，川岸两旁长满了狗尾草和芦苇， 景色优美，尤其是当微风吹的时候。。婀娜多姿！

Setaria viridis is a species of grass known by many common names, including green foxtail and green bristlegrass.It is a hardy grass which grows in many types of urban, cultivated, and disturbed habitat, including vacant lots, sidewalks, railroads, lawns, and at the margins of fields. It is the wild antecedent of the crop foxtail millet.
This is an annual grass with decumbent or erect stems growing up to a meter long, and known to reach two meters or more at times. The leaf blades are up to 40 centimeters long and 2.5 wide and glabrous

狗尾草（学名：Setaria viridis），又名绿狗尾草、谷莠子、狗尾巴草。一年生草本植物；秆直立或基部膝曲，高30-100厘米；叶片扁平，狭披针形或线状披针形；圆锥花序紧密呈圆柱形，刚毛粗糙，通常绿色或褐黄色

狗尾草的种子适生性强，耐旱耐贫瘠，在酸性或碱性土壤均可生长，常见于农田、路边、荒地。全球分布广泛，中国各地均有分布，为常见主要杂草。麦类、稻类、玉米、旱作物易受其侵害，与作物争夺肥力能力强，造成作物减产。

Phragmites, the Common reed, is a large perennial grass found in wetlands throughout temperate and tropical regions of the world.

 It can grow in damp ground, in standing water up to 1 metre (3 ft 3 in) or so deep, or even as a floating mat. The erect stems grow to 2–6 metres (6 ft 7 in–19 ft 8 in) tall, with the tallest plants growing in areas with hot summers and fertile growing conditions.


The leaves are long for a grass, 20–50 centimetres (7.9–20 in) and 2–3 centimetres (0.79–1.2 in) broad. The flowers are produced in late summer in a dense, dark purple panicle, about 20–50 cm long. Later the numerous long, narrow, sharp pointed spikelets appear greyer due to the growth of long, silky hairs.


Reed is used in many areas for thatching roofs. It can also be used for making baskets, mats, pen tips, etc.
（ sources: wikipedia)

芦苇（学名：Phragmites australis）是生长于沼泽、河沿、海滩等湿地的一种植物，遍布于全世界温带和热带地区，芦苇属的植物大约有10种，有的分类学家认为芦苇是芦苇属的唯一种类。


多年生草本植物，地下有匍匐的根茎，可以在适合的地区迅速地铺展繁殖，一年可以平铺延伸5米以上，地上茎高达2-6米，丛生，叶长达20-50厘米，排列成两行，圆锥花序，花穗长10-40厘米，每个小穗有4-7朵小花，屬风媒花。美洲亚种植株比较矮小。


芦苇是保护湿地环境和野生动物的重要物种，许多种鸟类栖息在芦苇丛中。
芦苇杆含有纤维素，可以用来造纸和人造纤维。中国从古代就用芦苇编制“苇席”铺炕、盖房或搭建临时建筑。古代各国都有用芦苇的空茎制造的乐器——芦笛，芦苇茎内的薄膜做笛子的笛膜使用。芦苇穗可以作扫帚，花絮可以充填枕头。芦苇的根是一种中药——芦根，性寒，味甘，功能是清胃火、除肺热，主治热病烦渴、胃热呕吐、肺痈等症。


在古代，各国人民都已经熟悉芦苇，有许多关于芦苇的故事和传说。法国拉·封丹寓言曾经讲合力抗击风的芦苇群比大树更坚强，比喻弱小的群体比强大的个体要更能抵抗外来侵袭。中国古代故事《芦花记》讲后妈虐待前子，用芦花为他做棉衣，虽厚软但不暖和。
(质料来源 ： 百科全书）

Sausage Bread/소시지빵/香肠面包

I like the cheeses and sausages  from Korea if compared with those imported from foreign countries, because they are not salty.

Sausage is a food made from ground meat with a skin around it. Traditionally, the meat for making sausage is pork,beef. We do have sausage that made from chicken . The meat will be ground and filled into casing.

• Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger, and liver sausage.
• Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa and mortadella. Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for Gyulai kolbász.
• Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, siskonmakkara, and breakfast sausage.
• Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. Examples include Mettwurst and Teewurst.
• Dry sausages are cured sausages that are fermented and dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger, Slim Jim, and summer sausage.
• Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.
• Vegetarian sausage refers to sausages made without meat, for example, with soya protein or with tofu or with herbs and spices. Vegetarian sausages are frequently sold in supermarkets, they might not be vegan, for they may contain ingredients such as eggs. ( sources from wikipedia)

如果和外国入口的产品比较的话，我喜欢产自韩国的乳酪和香肠，因为它不咸。在韩国，除了猪肉，牛肉香肠，还有鸡肉香肠。

香腸是一個非常古老的食物生產和肉食保存技術，指將何動物的肉，攪碎成泥狀，再灌入腸衣製成的長圓柱體管狀食品


香腸有很多種類，單是德國便有超過1,500多種。香腸一般按製法分為四類：

• 煙燻腸：肉泥灌入腸衣後，先用木材燻製，之後再烚或蒸熟。吃前再烹熱。
• 風乾腸：肉泥灌成腸後，在乾燥地方風乾，某些會在香腸內加入乳酸菌，細菌分解肉質，令其變得軟腍。風乾腸材料沒有經烹煮，吃前要先煮，如中國臘腸，但也有可直接食用，如意大利沙樂美腸。
• 熟腸：肉泥灌入腸衣後，會先煮熟再保存，煮的方法很多，可以是蒸、烚、炸或焗等。外表與煙燻腸相似，但沒經燻製過程。
• 鮮腸：即未經風乾或煮熟的香腸，不能直接食用，買回家後要自行烹調。

此外，也有一些較具特色的香腸：

• 全熟不加熱即食版本，如日本的魚肉腸。
• 用豆類各式麵粉及植物蛋白質製成的素食版本
• ( 质料来自百科全书）

Ingredients:

(A)
bread flour 500 g
dried yeast 15 g
salt 5 g
sugar 50 g

(B)
egg 1


(C)
butter 75 g or grape seeds oil 75 g

(D)
mozzarella cheeses
mayonnaise, tomato sauce

Method :

1. Mix (A) till well blended.

2. Add (B) and knead to form a dough.

3. Add (C) continue to knead to form a smooth and elastic dough and add in (D). 

4. Cover dough with damp cloth . Let it proves for 50 to 60 minutes or till it doubles in size.

5. Punch out the air.

6. Divide the dough into  80 g each and mould them into balls.  Let them rest for 15 minutes.

7. Flatten the dough balls ..

8. Put the sausage on the dough, fold the dough. Leave above 1/3 from the edge, then knife cut each folded dough into small portion. Please don't cut off any portion.

9. Twist first portion to the left and second to the right. Repeat the same process until last portion.

10. Put them on the baking tray and to prove for 40 minutes.

11. Spread the mozzarella cheeses on top of the dough before baking it.

12. You can pipe the dough with mayonnaise and tomato sauce before baking it.( For me, I like to do this step after the breads are baked).

.9. Bake at 180 degree C for  15- 20 minutes in the oven or until it turns golden brown colour.

10. Leave to cool before serve.

( P/s : If you have bread machine, then put all the ingredients in the machine at the same time. In case for my machine, it will take 1 hour and 23 minutes to process. Once you take out the dough from the machine, start from the process no (5)

Autumn Leaves/단풍/枫叶红

Korea has a clearly-defined weather pattern in that each of the four seasons of the years shows a sharp contrast. Among the four seasons, I like Autumn most. Autumn, when the hills are aglow with vivid hues of russet and gold..........................................................

I would like to share the beauty of Autumn in my area, I took these pictures about 2 days ago, near my house...................................................................................................  

韩国的四季，非常的鲜明。四季中，我最喜欢秋季。无论是街道上或山上，树儿们都披上新装，金黄色或艳红色。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。。

让我们一起分享秋色之美。这些照片，是我在两天前在我家附近拍摄的。。。。。。。。。