I make all of our yogurt. Why? Because it’s what all the cool kids do, of course!
And, it’s yummy.
And while I don’t go all old school and heat my freshly oozed milk over a fire, I do use the ol’ stove and blanket method.
The first few times I made yogurt, I was as nervous as a new mom, positive I would over-heat the milk, over-cool the milk, spill the milk, or maybe even give up completely, poor the warm frothy milk into my coffee. That was a few years ago.
Now I set the timer to ensure I don’t forget I’m making yogurt.
All this to lead up to the fact it’s yogurt makin’ time in casa vassal. The time when organic milk is poured lovingly (and frankly, sloppily) into a pan, heated to 180 degrees, cooled, then fed last week’s extra yogurt as starter. The time when jars are warmly wrapped in a polyester blanker no one in my house will use, and left to thicken by a heat vent. The time when I state, “this time I will **not** forget I am making yogurt, and **will** remember to unwrap and put the yogurt in the fridge before going to bed!” The time when I sit up straight in bed at 4am and yell, “crap!”, terrifying the dog.
Yogurt makin’ time. It comes every week. One would think I would have a better grasp by now.
But I have remembered to mark the starter jar.
And I have started adding my own flavourings. Like strawberries. Cooked in maple syrup. Because I live in Ontario and we do shit like that. Because maple syrup grows on trees … uhm … in trees.
The best part? We get to eat it!
.:. Do you make your own yogurt? Do you use a machine? Any nifty toppings you’d like to share so I don’t have to plant more strawberries in the spring? .:.