RecipeMuncher

This weekend Bethany, Danny and Faire came over to hang out and attempt our first batch of homemade yogurt. In theory, this should have been easy. The process is pretty straightforward: sterilize equipment, scald milk, cool milk to between 100-110F, mix in the yogurt culture, pour yogurtized milk into jars, and incubate in the same temperature range until it sets, i.e. 3-8 hours. In practice, we didn’t have a candy thermometer, so instead of keeping the yogurt cultures in the correct rang (...)