Yogurt

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I came across some whole organic milk (both cow’s milk and goat’s milk) that was being tossed from a Whole Foods. Grocery stores are the ultimate urban resource because many remove items from their shelves BEFORE expiration dates as quality control. It’s easy to check for bad milk- trust your nose and you will know.

For WELCOME HOME food processing this week, Michael and I decided to do an experiment, creating yogurt with cow’s milk and sheep’s milk. Here’s simple instructions on the process.

The cow’s milk yogurt was delicious, and the sheep’s milk one was too… however the texture was unexpectedly mucous-like. If you can imagine, it was quite slimy. I think we can use this batch to try to create cheese for next week’s processing!

Photo on 2013-10-28 at 21.43 #2

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