Our family likes yogurt. We eat it almost every morning for breakfast. Yogurt in Brazil tends to be very liquid, and very very sweet. It's okay, but we've been talking about making our own yogurt for a while now, to try to cut down on sugar. My sister used to make yogurt when she lived with us (and my Mom had a yogurt machine when I was a kid), so we figured it couldn't be so difficult. I brought back a milk thermometer from the U.S., and my dear hubby was just so excited that he tried it 3 days after I got back. The first batch failed miserably, because I'd purchased yogurt without live cultures. I'd just assume that all yogurt had live cultures, that the cultures are what makes it yogurt. But no! The only kind of yogurt here with live cultures is Activia. What do you know... We got some Activia, and good milk. The milk is not UHT (Ultra High Temperature or shelf-stable or milk in a box that does not need to be refrigerated until you open it), Grade A, homogenized and pasteurized. It is yummy milk, like I'm used to drinking in the states. I'm starting to think that we should buy this good milk, except that it's only found at one store (which is not so close) and you have to drink it within 3 days (i.e. you can't stock up). Bummer.
But back to the yogurt--Matt made some last night, and it worked!
Hooray! Now if only I'd been eating this early, perhaps I wouldn't have been so sick on Thursday and Friday. I don't know what it is, but our family has been attacked by some bug. We're com pato, throwing up, and generally feeling bad. I'm hoping that Matt and Beatrice don't get it, especially since Matt is taking a trip back to the US on Tuesday. So do your work probiotics!
Butchers, Nationalism, and Empathy
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