Did I forget to tell y'all that I also made some home-made yogurt today, too? There are directions aplenty, and the Beloved Husband whipped up a quick, down 'n' dirty incubator which didn't cost us an (additional) cent and did a beautiful job.
I used a Greek yogurt with active cultures (gotta have those live critters to make this work) that was available at WalMart, and made up an eight cup batch (most recipes I saw were for a quart - 4 cups - but doubled easily). It came out creamy and tart after about 7 hours. As I understand it, the longer it incubates, the tangier it gets; perhaps I'll want a shorter time in the next batch.
However, I can see this with some honey and berries, or maybe I'll take half of it and make some yogurt cheese...
Hey - no fat, no preservatives! I can use my own yogurt as a starter for three or four batches until I need to get a bit more from the store, but you only need about 2 tablespoons per batch (1 batch = 1 quart). This took 4TB out of a pint tub, so you can see that I'll be able to use just this tub for several batches, especially since you can FREEZE it to use later (!!!).
Next thing you know, I'll be weaving my own fabric for quilts, wearing beads, brewing sassafras tea, and making hemp headbands... ;-)
*drools uncontrollably* I am SOOOOOOOOOO gonna make me some of that!! Especially since I have easy access to the starter material. (Only in Texas would you have an HEB with imported European cheese, a well-trained wine steward, and several brands of Greek yogurt! *LOL*)
--TwoDragons
Posted by: Denita TwoDragons | March 17, 2008 at 08:21 PM