Hope all is well out there and that you are weathering this time of transition well.
- We are about to transit through the winter solstice
- The economy is listing and no one knows where it will all land (recession? depression?)
- Seed catalogs are starting to come in and we can dream about this year’s bounty!
I have been extra quiet these days because of being overwhelmed by all the bad news of the world and also my own bad news.
I became a part of the statistics when I was recently laid off. Add this to my husband’s laid off status and things are really stressful here.
To get off this negative and on to why I am writing today, I am going to share some photos from our home last week, of making goat milk yogurt.
Around here, any milk project starts with milking of our goat Torte.
This yogurt starter has several bacterial species, including:
I also made a DIY yogurt culture box from a roomy box, a seed warming/starting mat and foil.
The starter directions say one packet per quart. I made 2 quarts that day. You have to bring the milk up to 180 F (not sure why) and then back down to 116 F. I used a water bath to cool the stainless steel pot of milk.
You then add the starter to the 116 F milk and mix well. Once mixed, pour into culturing jars (I used sterilized pint canning jars) and let set up for 9-12 hours or to the thickness desired.
Once set up, cool in the fridge and then enjoy!