Obsessively Stitching: Dollar Store Scarf to Baby Legs — TUTORIAL

John and Conan dance like puppets together!

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Robot Chicken The Dark Crystal rap

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I did everything I said I would at the bottom of my previous post, but the yogurt still didn’t turn out right. It tastes great but is really runny. It started out looking pretty good — thicking up nicely around the two-hour mark — but it never got any thicker. Plus, I think blending it to smooth it out ruined what little resemblance to yogurt it had.

Oh well. It still tastes great, I’ll just have to mix in a bunch of fruit or drink it with a straw. I really hope that it works out the next time I try. Yes, I’m going to keep trying until I get it right!

Here is what I did to make my own yogurt in a slow cooker. This is my first attempt at this process, so I’ll have to refine it. Keep this in mind when you read this — I am not an expert! I probably cannot answer any questions that you have.

Ingredients:

• 4 C skim milk [I used Oberweis brand fat-free milk -- you can use any type of milk but you don't want anything that has been ultra-paturized (Oberweis says that they pasteurize their milk at a maximum temperature of 173°, so I cooked it more than they did).]
• 1/3 C dry milk powder
• 3/4 C starter yogurt (I used Fage 0%)

Method:
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