Wednesday, November 28, 2007
Tuesday, November 27, 2007
Saturday, November 24, 2007
We've or rather my hubby again (I was watching a little)has made yogurt. The first time it came out perfect and the second time it was just about the same.
Here's what we did:
Raw milk in 1/2 gal jars
Put jars in large double-bottom pot (16qt) in lukewarm/cool water
Add starter (dannon plain yogurt) to milk approx. 1/4 cup per 1/2 gal of milk
Warm slowly to 108-112 degrees Fahrenheit, no less-will take a long time to set, no more-will kill the starter.
Leave for approx. 5 hours (it started to separate, which means it "cooked" for too long)
Put jars in refrig. and eat when cold.
*The 2nd time we heated the milk (to supposedly kill the "bad" stuff that fights the yogurt culture) added the started and let "cook" for about as long. It came out tart and a little less set!
So that's what we've been doing. And it did snow for Thanksgiving. Just flurries, but it was gone as fast as it came.