After years of hesitancy, I decided to overcome my fear of failure and get serious about making yogurt. So last month I bought a jug of organic milk. Then it went sour before I did anything with it. Strike one.
But last week, images from inspiring tutorials (including Alicia's) beckoned me to try making homemade yogurt again. I bought a gallon of fresh local milk and finally began the yogurt making process. After placing two empty Mason jars and lids in a pot, I began boiling away. And though I forgot to save the web page with the instructions, I forged ahead with my plan. Thankfully my More With Less cookbook contained an outline of the steps for me to follow.
|I made do with this meat thermometer.|
- Let the sterilized jars cool before filling them with cold milk;
- Heat jars gradually.
The following morning I spooned up thick homemade yogurt into each child's bowl, added honey, and waited for their reactions. Everyone requested seconds, which was a good sign. Even my husband wanted some.
I'll be heating up more Mason jars again soon I expect. My kids have eaten many, many gallons of yogurt in their lifetimes; I only wish I had tried making it sooner. No one in our household drinks dairy milk at home, but yogurt we down by the quart.