Yogurt Divine

I'm sure you've been on the edge of your aereon chair waiting to hear how yogurt attempt #3 went. And I am very happy to report that it was off the charts. I used fancy-pants, pasteurized, but not homogenized milk that came from local cows, fed organically and given weekly massages and baths. Maybe not the 2nd part, but happy cows who roam about merrily chewing grass and watching the world go by.

I did more checking on temperature this time - adding fresh yorgormet starter when the milk was between 108 & 112 degrees. I let it sit, then tossed it in a strainer that I had lined with a clean thin dish towel. The yogurt was a little lumpy, however it was rich & tangy and thick. I regret making it with 2%, as that it too much fat for my weight-watchers self... so I'm off to trade in the glass bottle the 2% came in for a full bottle of fat-free milk with which to make another batch tonight.

As for the worm farm, I have yet to get the worms. More on that later.