While the rest of the blogosphere shivers with Meyer lemon madness, I'm still going outrageously orange.
I have about half a tree's worth of oranges left, and a few recipients in mind for gift sacks. Right now I'm personally consumed by the deliciousness of oranges: juice, flesh and rind. I want to try to preserve some of this flavor for use throughout the year, first by experimenting with freezing the rind, and second by borrowing an idea from you lemon looneys: orange confit.
In the meantime, some essence or other of orange is making its way into most of my food.
The latest experiment was homemade yogurt scented with bay leaves and orange rind.
I say experiment, because something went a little wrong, and I need to tease it out and try again.
The problem was the texture of the yogurt. It was loose, a little unstable.
I've been putting bay leaves in my yogurt for almost a year now, and it comes out firm and smooth, so that's not the problem.
A new variable is that this time I used Straus organic whole milk, which seems to be unhomogenized. Sort of. I'll be going back to Clover organic whole, to see if the yogurt tightens up better next time. (Also, was the milk too old? Was the culture I used too old?)
I'm dithering, because I really hate to put the blame on orange rind. But I am a grown-up. I will explore the possibility.
Maybe the oils in the rind prevented a perfectly firm outcome. Perhaps I'll have to try using cooked, candied rind instead.
It will be sad if my results come out the same next time, because this stuff is so delicious.
Nah. Even if my results do come out the same next time, I'll be glad. Because this stuff is so delicious.