Thank you to all the readers who commented on my yogurt failure post. Using your combined experience, I tweaked my method and achieved yogurt success! Evidence above, home made yogurt with stewed (home grown) rhubarb for breakfast. And it's delicious!
So for any readers who haven't gone down the home made yogurt path, here's what I did:
1. Heated 1 litre of UHT milk to 80 degrees C. Let it cool to 45 degrees C.
2. Put about 1/2 cup yogurt with live culture into a 2 litre jug, along with about 2 tablespoons of powdered milk (because I like creamy yogurt).
3. Poured the cooled milk over the yogurt and gave it a good whisk.
4. Poured the mixture into a wide-mouth vacuum flask. Put on the lid and left it for 16 hours (but this is only because I did this overnight - it could well have taken a lot less time - I don't know).
5. Voila! Yogurt!
It's nice to have a success like this, and makes me appreciate the blogging community all the more. It's great to be able to tap into the experience that's out there..
Meanwhile, tomatoes continue to roll in unabated. Today I am experimenting with oven dried tomatoes. I have a trayful of halved tomatoes that are drying at 100 degrees C for 12 hours with nothing added, and in the other oven I have another trayful that are drying at 150C for 3 hours, along with garlic, oil and salt. It will be interesting to see what differences there are.
Don't forget the giveaway of two AMAZING issues of Backyard Farmer. Make a comment before Sunday when the winner will be drawn...