I was planning on some semi-intelligent discussion of the Farm Bill tonight, but it’s only 1:30 in the morning and already the caffeine isn’t helping much. I’m on the night shift tonight, which means that I’m checking numbers, taking data, and trying to keep my eyelids from drooping too often until 8 am, when someone else will take my seat. Right now, the accelerator isn’t happy, so I’m waiting, hoping luck will kick in and make my colleague’s experiment work. But I digress…
The point of this little story is to explain that the haze of exhaustion won’t stop me from telling you about my favorite midnight snack: homemade Greek-style yogurt.
For those of you who haven’t made yogurt at home, the process is fairly straightforward. All you need is milk, starter (fresh, leftover plain yogurt with active cultures will work), a meat thermometer, a wire whisk, and somewhere relatively warm. If you really want to get fancy, a bit of dry milk is also a good addition.
As long as you have good quality milk (like the one James is holding in the picture above), all of this equipment will get you a decent end product. But a couple of years ago, I fell in love with Greek-style yogurt, which has a thick, creamy consistency and is — in my opinion — delectable enough to replace dessert, cream cheese, sour cream, and any number of soft cheese variations. Lucky for me, creating Greek-style yogurt from regular yogurt requires nothing more than a fine sieve or cheese cloth and a little bit of patience.