Paulette

Kathryn bought a yogurt maker. She uses goat’s milk when making her batch. It’s very good but a little expensive for all of us to eat, especially if we don’t need to.

I never realized this until now but she has never had whole milk. We always had 2% and lately we buy skimmed milk. She is off to shop and I ask her to pick up a liter of whole milk.

She comes home and reports that there is no whole milk to be had. The store had none. That sounds strange to me but then sometimes stores do run out. The next time I am out I pick up some whole milk.

“That’s whole milk? It says 3.25%?”

“Yes that’s whole milk. There’s 2%, then whole milk 3.25%, then table cream at 10% or 15%, whipping cream at 35% etc.”

“Oh, I didn’t know that was whole milk. They had tons of that at the store.”

We had a good laugh. I’m not sure what she expected the carton to show.

So the recipe for yogurt making is simple: milk and starter.

Pour the milk into a pan and warm it up to 180F. Let it cool to 100F then put the starter in a bowl and blend a little warm milk into it. Add the starter to the milk.

Pour all of this through a sieve into the yogurt maker. Turn it on and leave it for 24 hours.

Presto, you have a container full of fresh plain yogurt.

I’ve been having mine with fresh or frozen fruit and a dab of honey.