I think I may have loved really high quality yogurt forever ( I may be making that up). In the early 80’s I purchased one of those fancy incubators with the little separate cups. I tried to recreate a delicious memory of eating full fat yogurt with natural fruit in the basement of Eaton’s in Vancouver. I recall making it a few times, but I must have been bored and disappointed and found the contraption a nuisance in my cupboard. I reverted back to my more urgent practical pursuit of creating an infinite number of variations around hamburger/ cream soup into every meal….but that’s another story.
In the mid 90’s, I finally fulfilled my dream of setting foot on European soil and discovered REAL YOGURT! It was of course impossible to find in grocery stores at home. A few years later I discovered you could pick up GREEK Yogurt at the deli’s in my neighborhood. It was pricey though and I didn’t treat myself or my family often.
Well, happily it’s a new era. Greek Yogurt or just good natural unprocessed yogurt is all the rage now.
That brings me to my current experiment.
I found 2 great tutorials online and have merged the 2 together.
I decided to try my old yard sale crock pot ( the kitchen appliance that holds many unfulfilled dreams in my house) . I heated up some milk , measured the temp with my meat thermometer and I am heading off for the day. Oh yes, I also threw a couple of T of Balkan yogurt and powdered milk into the batch .
We shall see tomorrow if I end up poisoning anyone or actually create something edible.