Finally, It Fits

The lid rusted long ago.  I've been making my own yogurt for about three years.  The jar is a plump one that holds two quarts--just the right size.  All was perfect in yogurtville for about the first year. But then the acidic nature of the concoction took its toll on the lid, not having been designed to hold the likes of yogurt.

I thought of going back to the store to see if they would sell me a new lid, but in the mean time I set a plastic lid from a regular quart yogurt tub on the jar to keep good things in and bad things out.   I wasn't happy with it.  When our giant jar of mixed nuts was down the hatch, that lid was commandeered for the jar.  It was royal blue.  Certainly better than the flat lid just sitting, but the threads didn't quite match.  Not good enough, not yet.

Old jar.  New lid.  Perfect fit.

But then the peanut butter jar with its brittle bottom went empty, and before my hands and all the Things I get to do today could throw it out, my brain said "STOP.  Save the lid."  It fits perfectly.  It's green.

Miss Muffet Makes Her Own

I've got a sweet tooth.  But right next to it sits a sour one.  Raw rhubarb, green gooseberries and sorrel were all favorites when I was a child.  There was a gooseberry bush next to my sandbox.  I ate all the berries when they were green, not knowing until I was over 30 that those berries would, if left on the bush, turn dark purple and grow quite sweet.

Another favorite was the whey from making cottage cheese (curds and whey).  I liked it still-warm with a tiny dash of salt.  The fragrance still makes my salivary glands ache in anticipation of that first sip.  All this means that making my own yogurt is rooted deeply in my--some would say "ancient"--past.

Every week or so making a very tart yogurt is one of the Things I get to do today.  As I lift the lid on the jar of warm finished yogurt the next morning, I nearly lose my balance and my head swims.  Am I three years old again?

Two-quart jar with 2 cups cold water and 2 cups powdered non-fat milk

Stirred with a wire whip until it is smooth

Adding enough warm water to nearly fill the jar and bring liquid to about 90 degrees

Remove the foam with a slotted spoon.  Mix in 1 cup of your favorite yogurt.  Place in a warm place for 12 to 24 hours.

Low tech yogurt maker:  Cardboard box, metal rack, two night lights for heat.  The jar sits on the rack, box flaps are closed.  An old towel is draped over it all to keep things cozy until the milk is properly fermented.