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.