Subj : yogurt
To   : JIM WELLER
From : Ruth Haffly
Date : Sun Aug 14 2022 20:06:51

Hi Jim,

 RH> Years ago we used to make our own yogurt, actually as recently as when
 RH> we lived in HI, in the early 2000s. Then a lot of the jar lids
 RH> (plastic) deteriorated to not useable, broke some jars, etc and we got
 RH> rid of the yogurt incubator.

 JW> You don't need a dedicated incubator or special containers. My set
 JW> up is a pyrex bowl inside a large soup pot. I mix the milk, water,

All of my mixing bowls are stainless steel. I have a few corelle bowls
but would have to check to see if they fit in my stock pots. I have 8,12
and 24 qt stock pots; the largest one gets used mostly as a boiling
water bath canner.

 JW> I wash up and save empty plastic sour cream and cottage cheese
 JW> containers and their lids to store the yogurt in.

We don't buy either one of those that often but I do have a good
collection of Tupperware that could be used. (G)


 RH> there were times I would dump a
 RH> couple of jars into muslin, tie it onto a cupboard door handle and set
 RH> a bowl underneath to let it drain for several hours, making my own
 RH> greek yogurt of yogurt "cream cheese".

 JW> And the whey is great for making bread as yeast thrives in acidic
 JW> environments.

I'll get back into bread making once the weather cools off. Fighting the
bronchitis flares for several months, bread making was one thing that I
let slide. Now that it has subsided, I'll probably get back to bread
making on a more regular basis.

Yesterday I made an Okracoke (one of the islands of the Outer Banks) fig
cake for our small group (at church) meal. We had taco salad for lunch,
with the fig cake for dessert. First time I made it, but it won't be the
last! It's very rich, really good; I'll post the recipe within the next
week.


.... If you think you are confused now, wait until I explain it!

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