I am now the proud owner of a yogurt maker. It’s a pretty simple thing consisting of a container to hold the yogurt and a warmer to keep the yogurt at the right temperature while it ferments. Dork that I am, I’ve been pining after this thing for months. And now it’s mine! Mine!
This all began because China has a certain lack of unsweetened yogurts. Even the plain yogurts at the supermarket contain heaps of sugar–or in the case of the sugar-free yogurts, xylitol–which is really annoying as you can’t make savory sauces and dishes with sweetened yogurt. Not to mention that I find weird preserved fruit bits in yogurt to be kind of gross (it took me years to even be willing to eat it at all). So there you go.
To celebrate, I am christening my yogurt maker with homemade goat’s (or sheep’s: they’re the same word in Chinese) milk yogurt, which is presently doing its fermenting thing. Yay!
Later this week, I shall be following in my father’s footsteps with an attempt at a sourdough bread starter (which will hopefully become sourdough bread sometime next week).
It is possible that I have too much time on my hands–though apparently not enough to get those freaking pictures uploaded.