...been canning plenty of tomato sauce, green beans, salsa, and jam...
picking hornworms off the tomatoes and feeding them to the chickens...
kneading wonderful bread dough,...
making delicious cheese and yogurt...and
finding new friends.
Have a wonderful Saturday!
4 comments:
OH! Girl lol how did you make the yogurt lol?
What a great day.
We just finished our first round of canning for the season. Strawberry jam and syrup.
Geeze Louise, I am tired just reading about it! Great job! :-)
Yes it has been a busy morning; time for a cup of coffee and a rest:)
RJ, for yogurt, I use a starter (Stonyfield plain from the store)..heat my milk to 185 degrees then allow to cool to 115 degrees before adding the starter at a ratio of 1/4 cup starter to 1 quart milk. From there I let it culture overnight in the oven set at 100 degrees. Hope this helps.
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