Archive for January 2012

Yo Gert…It’s Homemade Yogurt!

 Back by popular demand with directions for making Greek Style Yogurt

Homemade Yogurt

Disturbed by the high prices of you favorite brand of yogurt at the supermarket? Well, make your own; making yogurt at home is easy. The great thing about whipping up homemade yogurt, is that it taste better than store bought, cost less to make than store bought and you gain the self-satisfaction from making it yourself.

4 cups (1 quart) milk
1/2 cup powdered milk (optional for thicker yogurt)
1/2 cup “live culture” yogurt (use a good quality plain yogurt)

  1. Stirring slowly, heat the milk (and powdered milk, if you like thick yogurt) in a double-boiler or (very carefully, so as not to scorch) on your stove, to 185°F for one minute; remove from heat and cool to 110°F. To cool more quickly, place the boiler/pan you’re using in a bath of cool water and stir.
  2. Once down to 110°F, add the live cultures as well as the sweetener, if you desire, and give it a good stir.
  3. Now comes the tricky part: you need to keep the mixture at 110°F for the next 6-7 hours; drop much below that, and the bacteria won’t be warm enough to do their job, anywhere higher than about 110°F will kill them, and leave you with not much more than boiled milk. This can be done several ways: in your oven, on the very lowest setting, in a bath of warm water (to help the heat from varying too much), or a crock pot set on low. I set my next to the wood stove which seems to work well. No matter which method you choose, take care to keep the temperature as close to 110°F as possible.
  4. After 6-7 hours, your yogurt is done. Refrigerate overnight, your yogurt with thicken more as it cools.
  5. The next morning enjoy add sweetener and fresh fruit or a dollop of homemade strawberry preserves. Yum!
  6. For creamy Greek yogurt, refrigerate the yogurt for at least two hours to allow it to completely cool and thicken. Line a large strainer with  damp cheesecloth and find a bowl or pan that the strainer will fit in and pour your yogurt into the strainer. Refrigerate for several hours. After the yogurt has strained for several hours, pour out the liquid that has accumulated in the bottom of the bowl or pan; this is the whey. What’s left in the strainer is delicious, thick and creamy Greek style yogurt. Enjoy

A Subversive Plot: How to Grow a Revolution in Your Own Backyard

A vegetable garden can do more than save you money — it can save the world. Roger Doiron shows how gardens can re-localize our food and feed our growing population.


End Piracy, Not Liberty

Two bills before Congress, known as the Protect IP Act (PIPA) in the Senate and the Stop Online Piracy Act (SOPA) in the House, would censor the Web and impose harmful regulations on American business. Millions of Internet users and entrepreneurs already oppose SOPA and PIPA.

The Senate will begin voting on January 24th. Please let them know how you feel. Sign this petition urging Congress to vote NO on PIPA and SOPA before it is too late. Tell Congress: Don’t censor the Web by going to Google and sign this petition urging Congress to vote NO on PIPA and SOPA before it is too late.

For your amusement pleasure from P.S.  Please pirate the shit out of this animated GIF