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Esther Dorhout Mees.

Can’t wait to see the new collection of Dutch designer Esther Dorhout Mees

She will be showing her new SS14 collection next Sunday at Amsterdam Fashion Week.

The label Dorhout Mees was founded in 2010 by the Dutch designer Esther Louise Dorhout Mees. After her studies at ArtEZ Academy of Arts in Arnhem and many years of working as a designer for established labels, such as Bruuns Bazaar and Tommy Hilfiger, it was time to start her own label.

Dorhout Mees is distinctive in its elegant style. It is feminine and conceptual, but wearability is always an important element. Organic forms contrasted sharp next to constructual forms. The base of all collections are prints, silk, wool and delicate knits. Combined with the use of wearable unconventional materials.

Fasinaction of the constant connection between body and material, covering and uncovering of the female body is always the starting point. Contradictions in structures, silhouette and textures are the essence of the collections.






How to Make Homemade Yogurt

There is plenty of discussion about dairy products these days and whether they are good or bad for you, your bones, your belly and the environment. But when it comes to yogurt, the news is generally more positive.

Like many fermented foods, yogurt offers great health benefits. It sounds a bit off-putting to eat foods with live cultures, bacteria or microbial strains, but scientists seem to keep discovering that eating this fermented milk product is good for us. Of course, making your own yogurt and home takes a bit of time, but it’s so easy and cheap—plus, you will know that it isn’t loaded with processed sugar and food colorings.

Use fresh fruit, nuts, granola, honey or other fun stuff to make it feel like a dessert, pour it on top of a fruit crumble for breakfast or use in place of sour cream on taco salads and other savory dishes. You may find that you only want to eat yogurt you’ve made yourself.

1 quart milk (full fat milk makes thicker yogurt)
1 tablespoon existing plain yogurt or powdered yogurt starter
Glass jars and lids
Large pot
Kitchen towels
Smaller pot (or double boiler) for heating milk
Large bowl filled with ice water for ice bath

Heat up the milk until it just begins to simmer (185°F). The mixture should start to froth but not boil. If you aren’t using a double boiler, be sure to stir it to prevent scalding. Meanwhile, fill a large bowl with ice and cold water.
Once the milk has reached 110–120°F, remove it from heat and place pot in the ice bath, but keep stirring to help cool. Milk needs to be slightly warm but not too hot.

Now, whisk in one tablespoon of store-bought yogurt for each quart of milk used. You can also add a teaspoon of white sugar to help the bacteria grow. Pour the milk into the jars and screw on the lids. To incubate, put the jars inside a large pot of warm tap water. Keep the temperature to as close to 100-110°F as possible. Cover pot with lid and keep away from light. Let sit for about seven to nine hours. Refrigerate for several hours before serving.


Photographs and words Kinfolk magazine, by Ali Harper