yoghurt

I finished a batch of yoghurt at 11pm last night. I pulled myself out of bed to uncover it from its wool blanket cover. I used the method here and the result is fantastic, especially with granola and the peaches from last season (a perfect crop). I’ve also tried recipes from Laurel’s Kitchen and my mom’s which use non-instant skim milk powder. I’m wondering if there’s a change in flavour when sticking to milk, and I must do more experimenting.

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