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| 13 Jars of home made raw milk yogurt! |
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| Another Musque de Provence squash, butternut squash, tomatoes, plenty of serrano peppers! |
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| Chinese Red noodle beans are doing well. Many of them are filling up with seed right now so I can save them so the production is slowing now. |
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| I like my short little butternut, it is cute. It was a surprise that was hiding behind a bush. There is a bit of chard in there, serranos, Lungo Bianco squash, and a few slightly turning tomatoes. |
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| Red Russian Kale |
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| My second graders got to race (cross country) this week at the beautiful Kentucky Horse Park in Lexington. They did a 3k and both did well for their longest race so far. 16:38 and 18:02. Proud of them in case you couldn't tell ;) |
Beautiful harvest! How do you make yogurt at home?
ReplyDeleteI warm the milk to 110 degrees then add 2-4 tbs of a previous batch to each sterile quart jar and stir in the milk. Put the lids on and put them in my oven with only the light on, it seems to stay at 110 degrees in there. I leave them overnight up to 24 hours. Take them out, let them cool and put them in the fridge. In this one I also added some gelatin to thicken it since raw milk yogurt tends to be runnier than pasteurized or store bought. Lots of people like Great Lakes Gelatin, I used that the first time when my friend taught me, last time I just used what I had but I will be ordering some.
ReplyDeleteIf you use pasteurized milk, or low pasteurized, you might as well heat the milk to 160 from what I have read. And it will be thicker.
It really is fairly easy and so much cheaper if you go through a lot of yogurt. I spent 3.75 each for 3 gallons of milk and I spend that at least when I buy yogurt at the store. I could have gotten about 15 jars but I didn't have enough yogurt to start that many.
You have a very lovely harvest there! The winter squashes are beautiful. I make homemade yogurt too in the crockpot. My son actually likes the runny-ness of homemade better than the consistency of what you buy in the store!
ReplyDeleteI wish I could find raw milk here that was affordable. I do make yogurt from locally pasteurized milk and it comes out good.
ReplyDeleteThat is quite a harvest. Love the serrano peppers.
Beautiful harvest, pretty good for September. Making your own yogurt is neat. I read you can use a dehydrator to keep it warm, if you have the right type.
ReplyDeleteYour winter squash are so incredibly gorgeous! And your yogurt...you have so much yogurt! What will you do with it all?
ReplyDeleteKids love the yogurt and I also make smoothies with it. I can put yogurt in their lunches for school or for snacks at home. Sometimes I will use it in recipes like dressings.
DeleteGreat harvest and the raw milk yogurt! Congrats to the twins, you're a proud mama.
ReplyDeleteI don't know what's more impressive, the yogurt or those insanely beautiful beans.
ReplyDeleteIt's just amazing, how the internet allows us to visit gardens all around the globe. I never tire of that!
Congratulations to your 2nd graders! Your yogurt looks yummy and that is a lot of yogurt!!! Nancy
ReplyDeleteThose red beans look very cool. Congrats to the 2nd graders - 3km is pretty impressive work as is your yoghurt.
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