{"id":1886,"date":"2012-10-21T09:56:39","date_gmt":"2012-10-21T13:56:39","guid":{"rendered":"http:\/\/triciatierneyblog.com\/?p=1886"},"modified":"2012-10-21T10:17:05","modified_gmt":"2012-10-21T14:17:05","slug":"homemade-yogurt-and-a-website-of-quirky-things","status":"publish","type":"post","link":"http:\/\/triciatierneyblog.com\/?p=1886","title":{"rendered":"Homemade Yogurt and a Website of Quirky Things"},"content":{"rendered":"

This morning, a glorious, sunny Sunday morning, I feel terribly shallow — no insights or inspiration — I just want to tell you about the joy and simplicity of making yogurt.<\/p>\n

All it takes is about a quart of milk and this:<\/p>\n

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Really, you don’t even need the powdered milk – I just like my yogurt a little on the thicker side and this seems to help do the job. Just heat up the milk (I use fat free) to 180 degrees. I put in a sprinkling of the dried milk and then stand over the pot and whisk-away so the milk neither burns on the bottom of the pot or grows a nasty skin on top. Alas, my stove top is electric and after many mediocre batches I’ve found it’s best to stand over the pot and stir constantly. It takes less than 5 minutes until the milk reaches the desired temperature. \u00a0Then, turn off the heat and leave the pot there to slowly cool down.<\/p>\n

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This is the perfect window of time to make a cup of tea maybe or eat a breakfast of said-homemade yogurt, granola and strawberries.<\/p>\n

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Check on the temperature of the milk regularly and when it gets to about 120, add your room temp (sort of) yogurt starter. (You can use about a 1\/4 cup of your last batch for a few times – then you want to get some store bought stuff – with lots of lively acidophilus) When the thermometer drops to 110, I pour it into a container from a yogurt making kit I purchased off of a wacky-website called Daily Grommet<\/a> and insert it into this thermos type container that’s been filled half-way with boiling water.<\/p>\n

\"\"<\/a>While wonderful, this contraption is not necessary — any-old thermos will work fine or, if you are lucky enough to have a gas oven where the temperature inside the oven is always warm, just put a cloth over a glass bowl and place in the center of your oven. Check back in 8 hours and voila, homemade, unadulterated, delicious yogurt.<\/p>\n

That’s my ‘Suzy Homemaker’ tip of the week. By the way, here’s another Daily Grommet find I couldn’t resist for those mornings when I want a tea for the road. Just insert the ‘to-go’ into your canning glass.<\/p>\n

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And check out this weird recent product from the same site:<\/p>\n