there is something both delicious,
delicate & precious about
homemade yogurt

the 8 oz bottles are incredibly reminiscent of the
precious, delicate & life-giving bottles
lovingly (and sometimes begrudgingly) filled
with the “liquid gold” of expressed breast milk
from years well gone by

it’s been most of a decade now
yet i have found that i feel almost as protective of the yogurt

it did take days of waiting for the supplies to arrive
about 20 minutes to mix
& then 36 hours to culture
then 3 hours to set
the final stage after which
i soon left for work so the wait was really 3x longer …
it was a bit of a challenge to leave them behind!

perhaps soon i’ll move on from this cultured speak
for now, it’s important & very exciting for me!

{image: pexels}

© 2023 tiffany c. all rights reserved

11 responses to “2.4 my precious”

  1. Alas dear lady, I have only access to the shop stuff…but…I found a very nice lady at a market who told me how to really spark it up with a tiny bit of natural Lemon Myrtle oil. The taste is absolutely delightful and I still get many goodies for my gut. If it has to be built in pieces, so be it 🤣❤️🙏

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    1. Oh, if you try that by the way, the oil is naturally quite concentrated so I only put in a drop at a time into a plain yogurt, mix it, then taste test till my legs weaken with delight 🤣 Great post Tiffany, may our worlds go back to nature and remove the money hungry poison that they feed us 😀❤️🙏

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    2. Ohhh I’ve never used lemon myrtle for food & have always loved it’s fragrance. I’ll see how much it’ll put me back lol I do like the tanginess of the plain yogurt, although my eldest did not. Sadly.

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  2. I’ve never had homemade yogurt. I assume, like everything else homemade, it’s vastly superior to the commercial version.

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    1. I definitely feel so. I feel like the best example is frozen or even store made lasagna vs homemade. I could probably list out things all day, though!

      It’s interesting how vast that difference is. Makes me wonder the time difference bn factory to table… and I probably really don’t want to know. Or is it the processing itself to keep things more “shelf” stable?

      Yogurt doesn’t generally have preservatives but the MD who developed the instructions I’ve followed says that store-bought yogurt is cultured for up to 4 hrs and have “minimal” levels of probiotics. Peak levels specifically for the l. Reuteri occurs at 36…

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  3. I’m a big fan of yoghurt but I’ve ever tried to make my own. Good on you! You’re on quite a quest. 😄🧡

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    1. homemade yogurt can be made even in your oven! i’ve done this method in the past when the recipe involved a handful of hours to culture. this time, however, with a 36 hr timeframe, it required a little more investment. either way, i encourage you to give it a go. it’s worth it, IMHO! ❤

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      1. Sounds very tempting to try!

        Liked by 1 person

      2. Oh, wonderful! Thank you.

        Liked by 1 person

      3. you’re welcome!

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