|Never again will I buy yogurt!|
Wow! What an amazing day!
I MADE YOGURT! This is just about the easiest thing in the world to make. You just need milk, a little yogurt, heat and time. I used the recipe from About Food and then later saw this (which I'll use in the future) from Northwest Edible Life. Bottom line is: unless you are using raw milk, scalding your milk is not necessary. 110 degrees, which is barely over your body temperature, is all. Because I'm impatient and consider myself an innate genius, I did not follow the directions exactly. Yes, I used a quart of milk. Yes, I used a non-metal bowl. But I put my milk/yogurt mixture in the bottom of three mason jars versus using the same big bowl that my scalded milk cooled down in. Since, I just guessed at how much of the said mixture to put in the bottom of each jar, the third jar got a little skimped. As a result, it just turned into buttermilk and not yogurt. No problem. I'll make cheese with the buttermilk. If, by chance, you are local and need a starter, I'll gladly share. If not, I recommend a small container of plain, full-fat greek yogurt to start your new obsession with.
Today, I drove over with one of my amiable co-workers to the local health food store and spent a Hamilton and some change on two of my favorite food products. Very comforting to have that on hand now.
|Yes, the kids asked if this |
was made for playing in, not just looking at.
We drove home through the rain to clear skies and a sunset of golds and pinks and cotton-candy blue. The fountain, which has been turned off for the last week, in running again and now, magically, glows warmly in the darkened night.
|"Then Everything is Safe"|
painting by Ellen Langford