(no subject)

New batch of Bulgarian yogurt successfully cultivated and in the fridge. I admit I am a little spitefully pleased with my Yogotherm- I may work in IT, but I find it amusing/entertaining to do some things with the lowest tech possible, and that includes skipping over the use of an electric yogurt maker with a gazillion little jars in favor of 'pour hot water in bucket, leave bucket inside styrofoam larger bucket while warming and then partly cooling milk, put culture in milk, pour water out of bucket and put milk in bucket, leave milk in styrofoam container overnight'.

One of these days I am going to make cheese again. Maybe ricotta insalata. I have neither space nor patience for aged cheese but if I have enough room in the fridge I might be able to make that. I'll need to get non-ultra-pasteurized milk to do it, though.