I've been thinking, this morning, about yogurt. I made my own (off and on) for many years.
My Jacksonville kitchen was a room in constant motion; yogurt making, juicing, wine brewing, bread baking. Everywhere, something was in progress; bowls of Florida oranges and fresh-harvested grapes waiting, herbs and peppers drying, Vidalia onions hanging, scallions growing outside the door.
The butcher was local, a friend who could be trusted. Seafood was right off the boat. It was nothing to see a wild boar hanging, freshly hunted, from my grape arbor. The freezer was full of turtle, alligator, rattlesnake, and venison. Smokers or grills were perpetually as hot as fire. I never grill in Tallahassee. Birds make a nest in my hibachi. My charcoal grill acts as a tool case in the garage. I've given the gas grills away.
But back to the yogurt! You do not need a machine to make a delicious, tangy batch. Yet, I don't think I want to get into that again simply because I was disappointed to read about the additives in several commercial (even organic) yogurt brands and, last night, discovered the sugar content (in my own refrigerator) of a flavored helping.
This is a good chance to try some of the new Greek Yogurt brands. I'll buy the unflavored variety that I once made and mix it with my berries! I'm not running out shopping for Goats' Milk until I exhaust my other options! And, I certainly am not buying a new yogurt maker. I've gone through three in thirty years. I think that's plenty.
