Continuing to move in to the new house. All my stuff is here, it's the unpacking that takes a while. Well, for me, anyway. My wife is happily unpacking stuff everyday, all day.

My yogurt making continues. One thing that I have discovered that no one mentions anywhere on the web is that sealed glass vessels work best for yogurt fermentation. I've got a inexpensive Salton yogurt maker that I got for Father's day. It comes with a plastic fermentation vessel, with an annoying indentation for a spoon that I never use, and whose lid just fits on top, and doesn't seal. I preferred to store the yogurt in containers that actually seal. First, I would decant into such a container. Then, I would skip that part, and just ferment in the container that does seal. I got about equivalent results from reusing a 2 lb. yogurt container as I did with the container that came with the yogurt maker. It was definitely yogurt, but of a liquidy consistency, rather like "drinkable" yogurt. I also used an old glass jar, and sealed the screw-top for fermentation. That yogurt comes out much thicker, about the same consistency as store bought yogurt, and not quite so tart as the yogurt fermented in plastic. Since I've been going through about a quart of yogurt every couple of days, it is an experiment I've repeated a couple of times, with consistent results. The way I figure it, the commercial producers seal the containers after introducing the yogurt culture.

Other odd yogurt experiment: I've got some L. Acidophilus pills, never mind why. Just to try, I crushed one of those, and used that to inoculate some pasteurized milk. Still came out yogurt, albeit with yellow spots from the turmeric used to color the pills. Why did I try this? Well, I had thought about picking up some dry cultures, but I didn't feel like making a special trip to a health-food store. I figured, WTF, let me try one of these.