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
