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Having fun exploring new things every day...come have fun with me...H

Friday, March 30, 2012


I took these pics on our vacation to southern Indiana a few weeks ago. The weather turned extremely warm and made these beautiful and fragrant blooms come out in abundance. Sadly though, they don't bloom for a very long time...
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What are your favorite flowers?
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My favorite blog this week - Emilie's Daughter
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Book I am reading right now - Battles Lost and Won by Beryl Matthews
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Enjoy your weekend!
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Happy Spring!
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Everything is blooming most recklessly; if it were voices instead of colors, there would be an unbelievable shrieking into the heart of the night. ~Rainer Maria Rilke, Letters of Rainer Maria Rilke

Saturday, March 10, 2012

Homemade Yogurt

Last year I became interested in making my own yogurt. We always went to Trader's Point Creamery to purchase their yogurt, so I wanted to try and make my own. Just like Trader's Point, I want a yogurt free of preservatives and other unnecessary additives. I also started to like greek yogurt, so I began researching, purchased a yogurt maker, and came up with the following:
  • You will need a high sided saucepan, a pitcher, and a whisk.
  • These utensils need to be thoroughly washed with warm water and soap and dry before you start.
  • To make yogurt, pour 7 glass jars (equal to 1.3 liter or 42oz) of fresh, pasteurized milk (it can be whole milk, skimmed, semi-skimmed, or soy milk) into the high-sided saucepan.
  • Heat the milk to 180F/82C or until it boils and starts to climb the side of the saucepan, do not over-boil.
  • Remove the saucepan from heat and allow the milk to cool to lukewarm (43C or 110F). To speed up the cooling down process, place the saucepan in cold water.
  • Stir in one glass jar (equal to 170g or 6 oz) of plain yogurt with live active culture, with 16oz of the lukewarm milk in a separate bowl until the yogurt is dissolved and you have a smooth mixture. Then empty the contents back into the rest of the lukewarm milk and mix well. (The plain yogurt can be either purchased from a store or from a previous batch of homemade yogurt. I bought the first one, but now always use my own.
  • Pour the mixture into the seven jars of the yogurt maker.
  • Place the jars, without the lids, in the yogurt maker.
  • Cover the yogurt maker with its clear cover and follow the timing instructions.
  • It takes 7 hours to make yogurt with whole milk.
  • Cover the jars with the lids and store in the fridge.
  • You may choose to add any flavorings. I like adding either a teaspoon of honey or a few drops of rose water just before I eat it.
Have a wonderful weekend and for those of us on Spring Break, enjoy!

    Sunday, March 4, 2012

    Romy & Clare

    I just discovered Romy & Clare Designs for Fenton International and I must say I love it. Their studio is located in the tiny town of Jasper, Indiana. Have to visit there on our vacation.
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    We are all still stunned by the devastating damage and loss of lives caused by the horrible tornadoes in southern Indiana last Friday. Small towns were wiped out in a matter of seconds.
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    Take care!
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     Did I ever share with you that I make my own yogurt?
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