Tuesday, May 19, 2009

Making Yogurt Revisited: The Journey

A few weeks ago I posted about how riding to a nearby farm to buy milk from which we make yogurt was one of my more idylic experiences. I love the simplicty of the bicycle ride, the integrity of the milk, the pleasure of buying from a neighbor. It may be fantasy, but it feels like living in another era. Who knows, maybe its an era we are moving towards...

Anyway, I thought it'd be fun to show a few photos from my little trip:




4 comments:

fog said...

Hi Dave,

This is Paula from NJ (who is making a yurt). Do you refrigerate your yogurt, or does it keep at room temp?

Paula

Dave said...

Hey Paula,

After we heat the milk up to 190, we let it cool back down to about 100, add a tablespoon of starter yogurt and then maintain the temperature for roughly six hours by putting it in a cooler with a hot water bottle. Its done when its firmed up. From there on in we keep it in the refrigerator and it lasts many weeks.

How's work on the yurt going?

Best,

Dave

Quail said...

I love your words: "I love the simplicity of the bicycle ride, the integrity of the milk, the pleasure of buying from a neighbor." I think what you are experiencing is the Slow Food movement. Making proper food properly!

Dave said...

Hey Quail,

Yes, you've got it. Slow food and slow travel. It's the way to go!

Dave