Wednesday, August 20, 2008


I tried a new technique that i thought would be easier then boiling the milk. I used dry milk and added it to room temp milk. Then added the yogurt base and blended smooth. It did make a smooth and thick yogurt so i think this is a preferred way to do it as it is much faster.

42 oz raw milk
6 Tablespoon dry milk
6 oz Stoneybrook Plain Yogurt.

By the way I am typing this on my new flamingo pink dell laptop as my other is trash thanks to the virus. It came today by DHL and was a whole day early!!!!!!!!!!!! I may have scared the delivery lady as i sort of declared my love for her. :) Have a happy day.

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