I had what I would characterize as nearly complete success with my yoghurt experiment last night, which is very exciting indeed. It was only nearly complete because it wasn’t quite as thick or quite as sour as I would have hoped, but the thickness can be fixed when the powdered milk I ordered comes in (a little mixed in with the milk makes the yoghurt thicker according to what I’ve read) and/or when my cheesecloth gets here. I want to try making Greek yoghurt by straining my resulting yoghurt overnight to make it thicker and creamier — especially since I’ll be using skim or 1.5% milk. But at any rate, I had a very tasty breakfast this morning of homemade yoghurt, homemade sour cherry compote and a crumbled Wheatabix. I was most pleased with myself!

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