The Future Is Now

At 4:15 p.m. — after five hours incubation — a new batch of yogurt will be ready. I will transfer it into a container, place it in the refrigerator. This is a bulk product after adding 2 tablespoons starter to one liter of prepared milk, stirring well, and launching my yogurt project.

Shirley and John each take a glassful of yogurt to work every day. However, there are only 7 glasses. So the bulk yogurt can be put in cleaned glasses to get them through the week.

Needless to say, I am eager to try out this new batch. It will need to chill in the refrigerator for an hour before enjoying some.

Is This In My Future?

Currently I am making another batch of yogurt. This time I have used an ultra-pasteurized organic milk. The dairy's cattle freely graze on grass, are not corn-fed. Meat and dairy products from grass-fed cattle is said to have a good kind of trans-fat. The yogurt I use as starter for the new culture is an organic product.

The next step for me may be to graduate to a large yogurt maker. It makes, in bulk, 2 quarts of product. A double-walled construction — presenting a 'cylinder of water' — provides even heating with an incubation time of half that as for my '7 single-servings' maker.

The positive reviews given this item are very compelling. I believe that it will be smart to include yogurt daily in my diet. I love the flavor plain; therefore, can avoid always adding sugary fruits. Yet, I have been throwing in frozen blueberries occasionally. Yummy, healthy treat both ways.