One Local SummerJune 21, 2008 11:49 am
Today’s breakfast: Homemade yogurt with strawberry syrup (strawberries and honey with a teaspoon of lime juice that is organic but not local) and local chicken and apple sausages with toast and butter. Bread is store bought with organic not local ingredients. I don’t have a toaster so I toast bread in the oven with the broil setting. I could make it with my cast iron pan…but didn’t.
That yogurt and syrup looks fabulous! At least your back luck hasn’t hit you in the culinary department!
Comment by Heather @ SGF — June 21, 2008 @ 3:49 pm
Thank you.
Comment by Beany — June 21, 2008 @ 8:05 pm
I’m impressed that you made your own yogurt. I’ve been trying (with raw milk) and have not achieved the consistency I want yet. Are you willing to share your process?
Comment by SophieL — June 25, 2008 @ 12:01 am
Thanks Sophie.
I use raw milk as well. I boil the milk and let it sit until it becomes warm. Then I add a yogurt culture (about a teaspoon or so). Let that sit for about 8-10 hours in a warmish room which in my case is the kitchen counter.
I usually boil the milk in the afternoon, add the culture a few hours later and I have yogurt ready the next morning.
The culture I get is usually dependent on the culture I use. Hope this helps.
Comment by Beany — June 25, 2008 @ 9:56 am