What in the world am is happening over here? I'm a clinical aromatherapist and had planned to post mostly about essential oils, essential oil safety, soap, rollers, recipes..... you get the drift. Instead, I'm finding myself blogging about books, change, oats and the farm. This world is so exciting and full of possibilities that I want to give you the best pearls that I have from all aspects of life here on the farm. Essential Oils. Animals. Farming. Working mother. Grandmother. Nurse. Nature. Compassion. Grace. Kindness. Sustainability. Simplicity.
It's the paisley glasses. (See first post if you have no idea what I'm talking about). Through them exists potential. Beauty. Serendipity.
I'm not going to overthink. I'm going to bring you my best day in and day out. Today, I offer you a very simple method to make your own yogurt. It's downright delicious.
Yogurt 2 TBL organic yogurt with active live cultures per quart of milk 1 quart of organic whole milk
Heat milk to 125 degrees. Let milk cool to 110 degrees. I like to take 4-5 quart canning jars and put 2 TBS yogurt in the bottom of each quart jar. Next, fill jars to one inch from top with heated milk and cover with jar tops. Fill a cooler with 1-2 inches of very hot tap water. Then, when all quarts are filled with warm milk, place them in the cooler and close the lid of the cooler. Place them upright. Let sit overnight. In the morning, place jars of fresh yogurt in the refrigerator and let them sit all day.
Now, if you can diffuse a little something....lavender chamomile or lemon mint essential oils while you are readying your yogurt it will be a great evening!