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A much easier way (and the old-fashioned way) to start your yogurt is to use a teaspoon of your last batch of homemade yogurt (or to use purchased live-culture stuff).... It's also better, bacterially-speaking (therefore also in terms of food safety) to add flavour after you've incubated your yogurt.


That picture is amazing! I love the reflection in the spoon.


I totally agree with you about homemade tasting better and adding a sense of satisfaction and pleasure when eating. Ohhh making your own clay oven - I'd be up for giving that a try.

Matthew Kayahara

You should really give homemade bacon a try. The active time investment is actually pretty small, it just takes a week of curing in the fridge. I started making my own bacon from Michael Ruhlman's book "Charcuterie" after reading the thread on eGullet, and won't go back now. And I don't have a smoker, so I haven't even gotten around to smoking it yet!


This looks delicious...I might have to try that soon. Tanks for posting


i'm thinking i'll splurge on enough goat's milk (it's a bloody $3.99 a quart here!!!) and see how well it turns out with that!


Susan from Food Blogga

What an inspiring post! I too love to make homemade foods, but I haven't tried some of the ones you've mentioned such as yogurt and ricotta. I should try.


How's the soap making going? I know this is a food blog but I'm curious to know...also what happened to the restaurant review excel sheet?


This looks great! I was just making yogurt myself. I started a pastry blog this past weekend and I was going to include my yogurt blanc manger as one of the posts soon. I love your blog. Keep them coming!

White On Rice Couple

We totally agree with you on making some basics - homemade. The satisfaction , learning process and skill are priceless. Thank you for a great point and awesome blog!

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