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July 14, 2011


I haven’t made homemade yogurt in a long while but today I finally got around to it. I hope it turns out. I didn’t heat the milk much and used a bit of Strauss yogurt to culture it since I really love their yogurt. Let’s hope it’s as good as theirs!

I used a recipe from Wild Fermentation as a guideline but basically, you heat the milk, then cool it so you can keep your finger in it (above body temperature) then add your starter tablespoon per quart, then let it become yogurt in a cooler with a warm towel wrapped around it for 8-12 hours.

I forgot how easy it was to do the steps. Whether the temps are right and it cultures well is another thing altogether. If it works out, I’ll make it every week it’s so easy! Good with boysenberries. We pick up our last flat Monday. It’s been a pretty delicious time around here.

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