Since we got back from our ski trip I'd been planning on making yogurt. The stores near me are now carrying that yogurt I like, from Green Mountain Creamery, except that none of them carry plain. Instead of driving an hour out of my way to get some, I decided to use Skyr as a starter again, and added the rennet as I did before when I made skyr. I don't think I'll strain it, as I want to see what the consistency is. I started it around 8:30 this morning so it'll be done after dinner. It's probably already done, but I may as well leave it for the full 12 hours, right?
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