Yogurt returns to my kitchen

For the second time the Asian store was out of the yogurt I like, only had a bit of that Greek stuff, which tastes too much like candlewax for my taste.  So I heaved a sigh and pulled out the thermometer, and here's a home batch of yogurt in the making.

 Simple stuff: heat milk (I used lowfat here, since my usual skim doesn't make good yogurt) to 180F, see the thermometer clipped on, then move it off the heat, let it cool to 110F.  

Ladle some warm milk into your starter -- in this case the bit I had left of my previous yogurt -- and stir in thoroughly. Then pour the now warmed starter into the pot of milk. Stir to mix in.

The foil stuff you see there is one of those people warming blankets, never used for a person, but it seemed like a good idea for this purpose, because yogurt needs to be maintained at a low steady warmth for about 7 hours or more, and my stove would be too hot.

So I wrapped the lidded pot warmly in its foil blanket,  and set a timer for this evening, when it will go off and I'll be wondering wildly why, why, what have I forgotten, why are those bells chiming etc.  Then I'll finally remember the yogurt, pour it into smaller containers, and they'll go into the fridge overnight.  Tomorrow all being well, they'll be ready to eat. Or to make into yogurt cheese if I'm in the mood.

Another reason I didn't use the stove for the gentle warmth is that I was busy roasting veggies at that point, at 390F.  

Asparagus, red bell pepper and zucchini sticks, with tons of spicy stuff shaken over, 30 minutes roasting did it nicely.  With some left for tomorrow, to go with mashed potatoes.

Dessert was, what else, a tiny apple turnover. The turnover rate on these turnovers might be faster than planned.