I’m bored. I actually have a big project going on, but it’s very hush-hush right now. I hate having secrets. I’m not big on delayed satisfaction and always want to share RIGHT NOW. But, I promise, you’ll be the first to know as soon as I can spill it.
The most exciting thing I’ve got to report on is that my second batch of homemade yogurt was excellent! The first batch…not as good…a little runny for my taste. Now, if there are any seasoned yogurt makers out there, what do I do to make it taste tangier? The batch I’ve got is really mild tasting and S likes it to be a little more tart. Is it the milk or the cooking time that affects the taste? For the record, this batch was mostly whole milk, with a little 2% and skim (I figured yogurt was a good way to use up a couple of almost empty cartons…kind of like making vegetable soup…) with a cup of 2% greek yogurt as the starter. I boiled the milk (which I didn’t do with the first batch…that powdered milk trick didn’t work very well for me.), cooled it, mixed in the starter, then put it in the yogurt maker for 10 hours, refrigerated it for three, then ate the first cup with honey. Nice thick consistency, smelled like yogurt, just not the taste S wanted, so if anyone has tips, I’d appreciate it!
I’m getting ready to do some blogkeeping and clean up the blogroll a bit. A few blogs have disappeared or gone private, some need to be moved to new categories. If you aren’t listed and you’d like to be, let me know. Conversely, if you are listed and wish you weren’t, let me know as well.
Sorry, no yoghurt tips.