Some yogurt troubles

            I have not written in a while, but let’s try to get back into it.

I recently made a failed yogurt. It seemed to be all right when it was done fermenting, but then it unexpectedly spoiled faster than any prior batch. I looked into potential causes of this, and I found that this can be caused by contaminated yogurt starter, improper storage of the finished yogurt, or the yogurt itself getting contaminated. It definitely was a bit discouraging, and I was disappointed to have to throw out about a third of a gallon of yogurt, but I am hoping it was a one-time fluke of the yogurt getting contaminated. Last night I made another batch, and it will be ready in a few hours. I hope I will have better yogurt this time.

I have been mostly using my yogurt in overnight oats that I eat for breakfast. I have also been using it to make a really quick homemade pizza dough that has been a favorite. I have also frozen leftover pizza dough for later use, and it froze, defrosted, and baked really well. I love decorating the pizza with all sorts of vegetables, especially onions, peppers, and mushrooms…yum…

Other exciting uses of yogurt are always fun to discover. It is such a versatile ingredient that can add protein and calcium to your diet.