Yogurt

If anyone looked in my fridge they would think my yogurt was out of date. If anyone looked at my spice rack they would think I buy McCormick.

The reason is I save the containers and refill. The spice rack bottles have sentimental value and the yogurt containers are just convenient.

Here is Martha Stewarts recipe for yogurt

5 cups whole, low-fat, or skim milk
1/4 cup plain yogurt with active cultures

1. In a heavy-bottomed 4-quart saucepan, heat milk, stirring frequently over medium heat, to 185°. Remove from heat, and let cool to 110°.
2. Place yogurt in a medium bowl. Using a whisk, gradually stir in cooled milk, about 1/2 cup at a time, stirring until smooth between additions. Cover the bowl with plastic wrap, poking two or three holes for ventilation. Transfer to a warm place (about 90°), and let sit until milk begins to thicken around the edges and the yogurt is set, about 5 hours.
3. Place bowl in refrigerator until completely chilled. Reserve at least 1/4 cup of this yogurt to begin next batch. Refrigerate for up to 2 weeks in an airtight container.

I usually place in a tightly covered termos to sit. Everything else about the same.

I would show photos but it just looks like yogurt.

Anyway I found a recipe for a yogurt brine that I am trying today.

I will hopefully post results later.