Welcome back! I'm feeling back to normal, and have been trying to catch up on everything I got behind on while I was sick... I've still got a couple of weeks to go before I'm back on track, but it's definitely nice to have my energy back!
I was planning on doing a homestead update post for you today, but I ran out of time, and so I'm sharing a simple and healthful recipe with you instead. You may be aware of my passion for fermented foods, but long before I ever got started making kimchi, sauerkraut, or various fermented beverages, I was making my own yogurt.
Yogurt is by far one of the easiest fermented foods to make at home: All you need is milk, yogurt culture (or a cup of plain cultured yogurt from the store), and a jar! Of course, you can also get "fancy" and get a yogurt maker like I did (mine was cheap and I've had it for over 10 years and it still works fine), but I started making yogurt in mason jars well before I ever splurged on a real yogurt maker. The process is basically the same, but I will explain both below.
Now that we have a source of local raw milk, I've been making yogurt more regularly than ever, and over the years, I've learned how to make it turn out perfect virtually every time!
I was planning on doing a homestead update post for you today, but I ran out of time, and so I'm sharing a simple and healthful recipe with you instead. You may be aware of my passion for fermented foods, but long before I ever got started making kimchi, sauerkraut, or various fermented beverages, I was making my own yogurt.
Yogurt is by far one of the easiest fermented foods to make at home: All you need is milk, yogurt culture (or a cup of plain cultured yogurt from the store), and a jar! Of course, you can also get "fancy" and get a yogurt maker like I did (mine was cheap and I've had it for over 10 years and it still works fine), but I started making yogurt in mason jars well before I ever splurged on a real yogurt maker. The process is basically the same, but I will explain both below.
Now that we have a source of local raw milk, I've been making yogurt more regularly than ever, and over the years, I've learned how to make it turn out perfect virtually every time!
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