I made my own Yogurt

I just wanted to share this odd tidbit from the ol' homestead. Since I am often misjudging how much of what food will get eaten before it goes bad, I've tried to amass as many ways as possible to give second life to "mature" foods. You know, banana bread, applesauce, that type of thing. But I occasionally misjudge how much milk I can get through, and that feels like a colossal waste.

But, some of my Indian collegues told me they regularly make their own yogurt, and it isn't hard. So when I realized I was a bit scared of the gently expired half gallon of milk in thr fridge, I figured why not? It's outstandingly easy, in fact. You milk can't be actually bad, but maybe by the time you realize you'll never be able to finish it all by the time it is would be a great time to try this. You can use regular fresh milk to. If you like your yogurt thick (as opposed to pourable, like Indian riata), gently head up the milk, to maybe almost a simmer. This step is optional. When the yogurt cools to at least bathtub temps (98 F or less), drop in a table spoon or so of old yogurt. You know, live and active cultures. They go bananas in the new milk environment. It may take overnight or so, but leave your milk covered and at room temp until it thickens up and tastes like yogurt. Amazing!

Mine is actually quite fluffy, and I think I'll try to drain some of the fluid out of it for a thicker, greek style. But it did make a rockin' smoothie this morning.