Thursday, August 24, 2006

I Swear You Look Familiar

I've been busy making yogurt from my powdered milk storage! I finally left one batch alone long enough for it to work. The book says if it doesn't set in 4 hours it probably won't. They lied. Mine took about 9 hours, I think if you keep it hotter, it sets faster.


I swear I've seen something similar to the finished product in the bottom of a sippy cup that got pushed under the couch and forgotten. Ethel swears you can make it by just leaving milk on the counter. She is a much braver woman than I. Mine may LOOK like sour, milk-turned-jelly, but I put mine in my attic (where it's hot, hot, hot) so mine must surely be more than sour milk...right? It tastes pretty much like the plain yogurt I used for starter, and we all ate some several hours ago, and we aren't sick...yet. I declare it a sucess! We found that adding a touch of vanilla gets rid of the last of that "powdered milk" taste.



Now I'm moving on to making cheese. First I'm trying cream cheese since it can be made from the yogurt. Next, I want to try Ricotta, then I'll build a press and try cheddar!

6 comments:

Stephanie said...

You are brave.

So exactly HOW do you make yogurt? I have some powdered milk stores that I need to use.

Heather said...

you are WAYYYYY braver than me!

Kacey said...

I keep sourdough starter on my kitchen counter for Amish Cinnamon Bread. When I begin a new starter, I use 1/3 cup each flour, sugar and 2% milk. You stir it every day for 17 days and then start feeding it every five days. (1 cup each of flour, sugar and milk) The original starter starts perking about the 13th day, but is faster in Florida. Everything matures faster down there. My biggest problem is that after stirring this stuff every day and feeding it like a long lost relative, I have to bake every 10 days or find bigger and bigger covered bowls to stick it in. Pretty soon, my freezer will runneth over with cinnamon bread. Funny though, even though it is not refrigerated---- it never gets rotten--- it just keeps bubbling.

Gabriela said...

wow, cool stuff. Last year I made "wheat meat" just to see if I could. My weirdo kids still ask it!

Kacey said...

Thanks for stopping by my blog and saying such wise words. I think my post was just an outward expression of the confusion that has enveloped me since I first saw my brother's widow without her rings. It has never occurred to me that people take off rings they have worn for so many years. And now, she will take off the name she has had for so long. I do know that she has great character and will treat his memory with respect. I'm probably whining about my own insecurities.

Nettie said...

Yeah, I'd like to know how you do that to! And to be able to make my own ricotta? Bad for the thighs, but it'd be so worth it!