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BVSD School Food Project
Добавлен 19 дек 2018
Final Emergency Food Distribution Day, 2 million meals served - School Food Program
The School Food Project, the food services department of Boulder Valley School District, began handing out meals to families shortly after the COVID-19 pandemic shuttered in-person schools in March 2020 and served the equivalent of more than 2.2 million meals through a drive-through format.
Просмотров: 158
Видео
BVSD Food Distribution Heroes - COVID Relief Student Meal Program
Просмотров 453 года назад
With a free and reduced-price eligible population of nearly 6,500 students, the shutdown of BVSD schools on March 13th, 2020 had an immediate and significant impact on the food security of our students. Leveraging the relationships and resources established to serve our highest-need families throughout the school year, BVSD Food Services quickly pulled together an Emergency Food Distribution Pr...
Introducing BVSD's Culinary Center
Просмотров 1,1 тыс.3 года назад
BVSD's new Culinary Center is a state-of-the-art, 33,000 square foot facility built to replace three regional production kitchens. It centralizes food production for the 56 schools in the BVSD system.
How to Make Pupusas
Просмотров 1444 года назад
Learn how to make Pupusas from scratch from School Food Project's Dietetic Intern, Christian. This bean and cheese version is vegetarian but you can try out other fillings too!
Lumpia Recipe and Tutorial
Просмотров 2844 года назад
School Food Project's Dietetic Intern, Christian, shows you his mom's recipe for traditional Filipino dish “Lumpia”. The dish is the Philippines take on the spring roll that you can bet you’ll find at family gatherings and now you can make it the hit of your parties! RECIPE: Ingredients: 4 Stalks of Celery 2 large carrots A pound of ground beef or pork (my mom prefers to use beef but I know ton...
How to make yogurt and ricotta with a gallon of milk
Просмотров 10 тыс.4 года назад
Inspired by a BVSD parent, Stephen Menyhart, Operations Manager of the School Food Project shares how to use a gallon of milk to make yogurt and ricotta at home.
KGNU Interviews Chef Ann about Teaching Kitchen Campaign
Просмотров 404 года назад
The BVSD Teaching Kitchen will serve as a community hub, bringing people together for culinary literacy workshops, vocational learning and hands-on training for students and staff. Donate a few dollars to make a Teaching Kitchen a reality for our students, families and community members! We'd love your support to build a space for our community to learn about cooking real food. www.gofundme.com...
BVSD Loves Local
Просмотров 405 лет назад
Eating local is healthier. Healthier for you and healthier for the planet. The average grocery item travels 1,500 miles through the supply chain before landing in your local store. Eating locally is good for the environment by reducing the carbon footprint of the food you consume. Local food is fresher, which makes it both tastier and healthier. Did you know that produce begins to lose nutritio...
No Student Hungry: Weekend Nutrition Bag Program
Просмотров 705 лет назад
Learn more at food.bvsd.org/programs/Pages/Weekend-Bag-Program.aspx
How To Slice a Cabbage
Просмотров 225 лет назад
View recipes and more at food.bvsd.org/meals/Pages/Recipes.aspx
Ollin Farm Pepper Slaw
Просмотров 315 лет назад
View recipes and more at food.bvsd.org/meals/Pages/Recipes.aspx
Fresh Colorado Peach Salsa
Просмотров 275 лет назад
View recipes and more at food.bvsd.org/meals/Pages/Recipes.aspx
Baja Cabbage Slaw
Просмотров 1105 лет назад
View recipes and more at food.bvsd.org/meals/Pages/Recipes.aspx
While I don't know if you have attempted, I noticed another post that having been without a yogurt starter, utilized a few tablespoons of whey and interestingly, had begun their milk base with powdered milk plus water, and the yogurt results where great.
Wonderful way to recycle! This last week I made ricotta cheese and then I boiled down the whey water with cream to make a brown Norwegian cheese. It was not quite sliceable, more like a taffy, but delicious on crackers or bread. It has a savory, caramel flavor.
Any plain yogurt from the grocery store is inaccurate, to insure good results make sure the yogurt specifically says "active bacteria culture" in the ingredients.
I’ve been making yogurt with ultra pasteurized filtered milk (Fairlife) which allows you to skip the boiling phase. Just add a tablespoon or two of freshly opened unsweetened yogurt that has live cultures to the milk, hit the yogurt setting in the instant pot (medium heat setting), and leave it covered and undisturbed. Then come back in 8 hrs and … yogurt. I generally chill overnight, use half as traditional yogurt and then strain the rest to thicken until it’s almost like cream cheese. Either way it’s quite tasty and I especially like how you can control the acidity by varying the duration (8-12 hrs). Haven’t tried ricotta yet, but have been using the whey in smoothies. When you consider the price of a pint of yogurt ($8 here) and the cost of powdered whey this seemed like a no-brainer … plus, it’s healthy and delicious. If you open some commercial yogurt to start the process, spoon some into ice cube trays and freeze so you will have fresh “starter” for subsequent batches.
""use half as traditional yogurt and then strain the rest to thicken until it’s almost like cream cheese""....i am going to try that except for the raw as i cant get that grade milk locally...
You forgot to mention the vinegar!
Yes - that's what I thought! does it work without vinegar?
he is using the yogurt whey as it is already acidic. If he was using cheese whey then he would have to add an acidic agent
@@sleepup7931 Ahh! I see. Thanks for that. That also explains why my yield was so very pathetic. I put it down to me holding the yogurt for 13 hours and therefore extracting nearly all of the goodness out of it. Makes a thoroughly good yogurt though.
The ricotta, u said add half gallon of milk, but it looked like u poured half cup..plse clarify, thx
What if I don't have a Thermos?
Cover the pot that you used to heat the milk, wrap it in a towel and stick it in the oven with the light on for 8-12 hours to stay warm. *Don't* actually turn on the oven--you just want to use it as a "cabinet" that maintains 100° temperature so the bacteria can incubate. Having the light on should do this. When you take it out it will be thickened like regular (non-greek) yogurt. If you want to remove the whey making it thicker and higher in protein, just follow the video steps for straining with a cheesecloth. But I like regular yogurt and no straining.
👏👏👏👏👏👍👍👍👍👍🙏🏻🙏🏻🙏🏻
Great way to use the extra milk or the milk that passed the expiration date. Instead of yogurt we call it “farmer’s cheese” because of its denser consistency.
Isn't there an acid like vinegar or lemon to add for the ricotta?
The whey made from yogurt is already very acidic.
Yes, typically lemon juice is added. If you don't have enough you can use white vinegar or apple cider vinegar to make up the difference.
Yes, usually vinegar. You don't need to add milk, but you get more ricotta if you do. Get your whey up to 180 degrees, take it off the heat & add vinegar. The ricotta will come to the top. Add some salt. Delicious.
Audrey Boomer hahaaaaaaaaaaaa
Even Stephen thinks it’s funny! Hahaaaaaaaaaaa 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Wait, he’s the Operations Manager of *nnn* Food Services Department…!!!!??? HAHAHAAAAAAAAAHAHAHHHHHQAAAAAAAAA
Do you know… I think she’s actually complaining. Complaining while simultaneously claiming credit for solving the perceived problem, ie.identifying its obvious and inherent range of opportunities and operating within them to one’s benefit. Her graceless ignorance is highlighted for what purpose 😝😝😝🙈
Excellent video. Thank you. The best of it is that it shows the option of two different methods side by side with very clear and simple instructions, easy to follow for a beginner. The benefit of this process is that the yogurt one makes retains the beneficial probiotic properties of the yogurt "culture" used. Kefir can be used for culture with this method as well. Kefir contains 3 times more probiotics than yogurt, hence it is more potent to improve gut health.
Which country you're distribute
Nice work out love from Pakistan
We live in a truly blessed district. I hope my kids appreciate everything BVSD does for them, especially this new centralized food processing. Not only does it guarantee the quality of the food, but also the accountability for the quality of the food. Kudos BVSD!