For the last few weeks, I've been making the household's weekly quart o' yogurt. Praise is due to Mama Monster, although our yogurt technique is more low-tech. Just follow these simple directions and you too can change a quart of milk (plus a couple spoonfuls of yogurt) into a quart (plus a few spoonfuls) of yogurt! All you need is two pots, a kitchen thermometer, a towel, and some heat.
At least for the milk and yogurt we get, it's actually much cheaper to just buy the milk and turn it into yogurt ourselves ($2.25 for a quart of milk vs $4.00 for a quart of yogurt).
Every beginner's bound to slip up sometime, though. Witness today, when I left the improvised double-boiler to heat up about a hundred degrees above 110°F. The water boiled, the bacteria got crazy and died, the milk curdled and separated, and I got disappointed. Considering I had made a double batch this time to bring some for a work colleague, I pouted and kvetched to Maria all evening long.
But Maria saved the evening with an inspirational turn of phrase:
"When life gives you schlimazel, make cheese!"
And thus, dear readers, was born Schlimazel Cheese. Or maybe Schlimazel Quark.
4 years ago
