Translucent white cups cook slowly, evenly, mysteriously multiplying bacteria in the corner of our kitchen. This bacteria is good bacteria, we want it to reproduce. Soon the white cups will fill to the top with slippery white gelled liquid to which we will add fruit or preserves. From when he was a young man, in High School or earlier, maybe Middle School, my Brother made his own Yogurt. At the time I thought the practice was an odd hobby, maybe something my Brother did to help save money on the grocery bill or as an investigative chemistry experiment. We ate this homemade yogurt a lot. It was good. As we moved on with life... he went to college, I went to college... soon we were separated by time, an entire continent, and an ocean of mediocre yogurt. Battling weight, I lived off of low fat dreck for years. The plastic sheen of pastel pink and yellow cultures engulfed damaged, dye infused, soggy fruits. It doesn't compare. I miss the old yogurt, the yogurt from those white cups.
Wednesday, December 19, 2007
Subscribe to:
Post Comments (Atom)
1 comment:
The white cups are totally unnecessary. I still have the old Salton yogurt maker, but it's in storage. You can make it in any kind of container that's handy, as long as you can keep it warm.
Scald about a quart of milk (about 6-8 min. in the microwave or just short of boiling on the stove, when you see bubbles forming around the edge of the pot). Let it cool to about 95 degrees F (use an instant read thermometer) and add about two heaping tablespoons of yogurt, stir, and keep it warm for about 8 hours.
The old yogurt maker with the white cups kept it warm automatically. Lately I just wrap the container in a towel and leave it over the gas pilot on our stove. On a hot day, you can just wrap it in a towel. Another alternative is to put it in the microwave for about 30 sec. every couple of hours.
Post a Comment