Wow, making yogurt is so easy!
I made another batch yesterday. While talking with a friend that came over, I heated up the milk and let it cool and added the culture and stuck the 2 quart jars into the cooler and put it outside in the sun on an 88 degree day. By night I had another 2 quarts of fresh plain yogurt. I didn't heat it as long as last time and I strained out the surface skim as I poured it into the jars.
The kids and I had some for breakfast - mine was with honey and ginger, Paul's was with honey and cinnamon, Giselle's was with blackberry jelly.
2 days ago