A friend-of-a-friend runs this great food preservation blog called Food in Jars and with the release of a new book and my friend's facebook posts, it caught my eye. I've been really excited to try out some of her techniques, including a simple process for culturing your own yogurt! This batched turned out a bit runny, more like Swedish yogurt or kefir; I wonder if it's different using 1% or skim instead of whole-fat milk? Or if goat milk doesn't perform like cow's milk? I'm going to try again, and increase the temp slightly on the warming phase AND in the cooler for the 8 hours of culturing. Still, this was good! I was a little worried I'd make myself sick or something - much like the first time I tried jams I'd canned and put up, as a preteen - but all seems to be well! I think if I can get the formula down, I'll just make my own yogurt from here on out; it's a much cheaper way to get into goat and sheep yogurts, which are easier for me to eat, as they have much less lactose. Plus, you know, it's just plain cool to do.
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