DIY dairy

I experimented with making yogurt once or twice, a few years ago, just for fun. But I never really got into the habit. Making yogurt didn’t seem that difficult, but I would have had to do it a lot, given my consumption rate; plus my favorite kind is Greek yogurt, which involves the extra step of straining the yogurt to make it nice and thick. At that time I was living in England, where I could easily get my Greek yogurt fix at even my crummy local Sainsbury’s. I went through a 500 g (1+ lb) pot a week without even trying.

Then I moved to Australia, where they sold the stuff in 1-kg (2+ lb) tubs that cost not much more than the ones half their size had in Oxford. I was in yogurt heaven, and used it in everything: pancakes and pan sauces, muffins and dips.

Then I moved here.