Absolutely! The recipe is here: www.olgasflavorfactory.com/summer-favorites/how-to-make-homemade-strawberry-jam/

Thank you! 😊

Creamy, dreamy Pumpkin Tiramisu: www.olgasflavorfactory.com/recipes/sweets/desserts/pumpkin-tiramisu/ It’s such a crowd pleaser!

Here you go! Pumpkin Swirl Cheesecake recipe: www.olgasflavorfactory.com/autumn-favorites/deluxe-pumpkin-cheesecake/ Happy baking! 🥧

@@qfason5836 Creamy, dreamy Pumpkin Tiramisu: www.olgasflavorfactory.com/recipes/sweets/desserts/pumpkin-tiramisu/ It’s such a crowd pleaser!

@@chris_bcx months.

Here you go: www.olgasflavorfactory.com/recipes/russianrecipes/homemade-poppy-seed-filling/

Sure do🙂! Here’s the recipe: www.olgasflavorfactory.com/recipes/healthy/multigrain-bread/

You’re welcome!

You’re welcome! I’m so glad you found a use for your pears!

Roasted Duck recipe: www.olgasflavorfactory.com/autumn-favorites/duck/ It’s such a great option for the holidays.

You’re welcome! I'm glad you found it helpful!

You're welcome!

Yes, but they will be flatter and a little more rubbery.

All About Homemade Yogurt: Cold Start Method Yogurt - www.olgasflavorfactory.com/recipes/breakfast/homemade-yogurt/ Traditional Method Yogurt - www.olgasflavorfactory.com/recipes/instant-pot-yogurt-traditional-method/ All the FAQs are answered in the second blog post and KZbin video. Links to the Instant Pot and other helpful tools to make yogurt are on my Amazon shop page.

Here’s the Pear Almond Tart Recipe: www.olgasflavorfactory.com/recipes/weeknight-dinners/almond-pear-tart/ Perfect for busy bakers!

Here’s the recipe for these light and airy Nun’s Puffs: www.olgasflavorfactory.com/recipes/sweets/nuns-puffs/ Hope you love them 💕

They should be on medium heat, not too high so they don't burn, but not too low so they actually cook through quickly.

Here’s the turkey brine I’ve been using for more than a decade: www.olgasflavorfactory.com/autumn-favorites/brined-roast-turkey/ Hope you love it❤️

Thank you🙂

There is no milk in this recipe, just bananas.

Oven Breakfast Potatoes Recipe: www.olgasflavorfactory.com/recipes/breakfast/crispy-breakfast-potatoes-in-the-oven/ The extra large baking sheet is perfect for this recipe.

❤️

If you have a good quality food processor, you can get it to be perfectly smooth too.

Here’s the turkey brine I’ve been using for more than a decade: www.olgasflavorfactory.com/autumn-favorites/brined-roast-turkey/ Hope you love it❤️

The brine has tons of seasoning - salt, pepper, vegetable broth (which also has so many veggies and mushrooms) plus garlic, herbs, etc. it’s SO flavorful, all the way through the center of the meat. I found that if you put herbs and spices all over the turkey, they burn since it’s in the oven so long. The veggies and herbs in the bottom of the baking pan and inside the turkey cavity also give so much flavor to the turkey.

@ thanks so much for getting back. This will be the first year I don’t season it. Let’s see

Thank you so much!

Thank you!

Here’s the turkey brine I’ve been using for more than a decade: www.olgasflavorfactory.com/autumn-favorites/brined-roast-turkey/ Hope you love it❤️

Here’s that brussels sprouts recipe: www.olgasflavorfactory.com/autumn-favorites/bacon-onion-brussels-sprouts/ (www.olgasflavorfactory.com/autumn-favorites/bacon-onion-brussels-sprouts/) I’d love to hear what you think once you try it 🙂

I’m so glad I could help!

This Pear Almond Tart is the perfect fall dessert. Recipe: www.olgasflavorfactory.com/recipes/weeknight-dinners/almond-pear-tart/ Perfect for busy bakers!

Great question! You can absolutely bake the Pear Almond Tart in a different pan. Just keep in mind that if you use a different pan, it might not have that pretty design around the edges. It could also turn out a little less crisp and golden on the bottom and sides, especially if the pan is deeper or has a different material. If you’re using a smaller pan, the tart may be thicker and might need a little extra baking time, while a larger pan could make it thinner and cook faster. Just keep an eye on it, and check with a toothpick to make sure it’s set. Hope that helps, and happy baking!

Hey! I actually got that container a long time ago, so I don’t remember exactly where, but it's by Pyrex. They have a lot of great options, though, so you might be able to find something similar! 😊

It always amazes me how thick and creamy it is.

Hi @floridahomeandgarden­ingwit5457! The cold start method is a way of making yogurt without having to heat the milk first. You simply add your yogurt starter to cold milk, mix it in, and then let it incubate. The cold start method can give you a nice, creamy texture without the need for boiling the milk beforehand

@@OlgasFlavorFactory oh.. need to try it

Here's the recipe: www.olgasflavorfactory.com/recipes/weeknight-dinners/almond-pear-tart/

Thank you so much, @floridahomeandgardeningwit5457! I'm so glad you think it looks stunning! It definitely tastes as amazing as it looks-sweet and nutty with a perfect balance of flavors. I hope you get a chance to try it out!

Thanks! I hope you give it a try.

Hey Patricia! 😊 I’m not quite sure I understand your question. Just want to make sure I’m answering the right thing! Let me know what you mean, and I’ll do my best to help!

I just wondered if by boiling filtered water in order to make it like ultra filtered, would that reduce the nutritional value of the milk?

Hi @patriciawolfenden3904, I'm not a nutritional expert, so I can't say for sure if boiling milk would reduce its nutritional value. However, I do know that if the milk isn't ultrafiltered, you can't use the cold start method to make yogurt-it just won’t set. Boiling is an essential step in that case. Hope that helps!

@ thank you. May be in the UK, they don’t allow ultra-filtered milk. Thank you again.

Hey @Mick587! So sorry to hear that you're having trouble with the yogurt. The cold start method works best with ultrafiltered milk, like the Fairlife whole milk I used in the video. Ultrafiltered milk is thicker and already has a higher protein content, which is why it sets so well without heating. If you’re using regular milk from Walmart (or any milk that isn't ultrafiltered), it needs to be heated up first to get the right consistency. Without that step, the milk will not turn into yogurt, and your milk will be runny, like you're seeing. If you want to try again with your current milk, I recommend following the traditional yogurt method where you heat the milk before adding the yogurt starter. I’ve got a video for that here if you want to check it out: Instant Pot Yogurt Traditional Method - kzbin.info/www/bejne/poGviGxrlpllpc0si=PAqKRoQrrBh3MpwO I hope that helps, and let me know if you have any more questions!

@@OlgasFlavorFactorycan I still try even if I add the yogurt already?

​@@Mick587 you will need to add more yogurt before the yogurt starts to incubate. When you heat up the milk, it may curdle because you have yogurt added to it already, but it's worth a try. If it doesn't curdle, add more yogurt once you cool off the milk after initially heating it up, then whisk it in evenly and set to incubate overnight.

Thank you for your help! Live your videos! I’m a new viewer but I’m loving watching them. Can you use this method with Greek yogurt?

@ Thank you so much! Yes, you can absolutely use Greek yogurt! However, this method will only work if you use the exact same milk that I used, the Fairlife ultra filtered. If you use any other milk, you’ll need to use the traditional method of making yogurt. I have that filmed as a video as well. Instant Pot Yogurt Traditional Method kzbin.info/www/bejne/poGviGxrlpllpc0

If you don't need your food to stay hot for a long time, you can skip heating up the thermos with boiling water first. However, warming it up with the boiling water will keep your food hot significantly longer.

You can add some heavy cream if you like yours more creamy. We like a more brothy/creamy consistency that has just the right balance of richness and isn’t too heavy.

@OlgasFlavorFactory thank you for your suggestion I always struggle with what I should use, flower or cream but thanks!

@ my pleasure! You can use either or even both if you’re looking for a really rich and creamy consistency.

Here’s that brussels sprouts recipe I can't get enough of! The flavor combos are EVERYTHING! 😍🥓🧅 www.olgasflavorfactory.com/autumn-favorites/bacon-onion-brussels-sprouts/ (www.olgasflavorfactory.com/autumn-favorites/bacon-onion-brussels-sprouts/) I’d love to hear what you think once you try it 🙂