After Putney let out, I spent some days va-couching: pushing off responsibilities at home in favor of moving through various friend's domiciles, drawing and decompressing. This is really a terrific way of traveling because on short notice you get to witness people in their native habitat and often they feed you just because your around and playing with their cat or three year old.
On one such visit, with this
drawer and his significant
paintess, I was treated to the breakout surprise of the summer: yogurt. Not just any yogurt, but thick, creamy, cool in the summer heat and best taken out to the porch, made-at-home yogurt.
Made-at-home yogurt... you're kidding me. No, I am not. And I was told the only instrument you'd need is a thermometer. From that moment I vowed to bring the concept, made at home yogurt, to
New Haven.
It took about 2 hours upon arrival, 1 for unpacking and another to get hungry before I found myself at the grocery store frantically phone calling any one I knew who might know something about yogurt or had access to the Internet.
The ingredients are simple:
1/2 gallon of milk
1 container of yogurt
1 thermometer
Several bags of Chocolate Chips, some cheddar and Ben & Jerry's
For a recipe source I improvised, using
these guys, who are especially cool because they're also into illustrating.
So this is what I came up with: (you can call it the 9:45pm yogurt recipe & you'll soon see why)
1.Construct a double boiler and heat 1/2 gallon of milk up to 190 degrees F
2.Cover pot & place in cool water watching the temp to sink to 107 degrees F
3.Add 1 cup of yogurt, well 16 ounces if your not careful and stir lightly.
4.Meanwhile, heat oven to 350 degrees F then turn it off once it's nice and hot.
5.Cover the alleged yogurt, stick it in the oven, close it, go to bed & let sit over night.
6.In the morning, pull the pot outta the oven, pour off the residual liquid
and if you're lucky,
voila!
One day... a boy can dream
