Hi Reader!
Just like many of you, it's been super cold here lately, so we've been spending a lot more time indoors. Weeks like this make me want to cook extra and experiment in the kitchen, sometimes successfully, sometimes not (ever tried wayyy over-fermented sourdough banana bread? 😆).
Even with all the experimenting, I always come back to my favorite staple foods. We were running low on yogurt, so last night I made another batch. As always, it turned out rich, creamy, and perfectly tangy.
If you’ve been curious about home fermentation (or just want to save money), homemade yogurt is such a great place to start. You don’t need any special ingredients or tools, and it ferments overnight. Once you try it, you may never want to buy store-bought yogurt again!
From my kitchen to yours,
Violet
P.S. If anyone has any tips for maximum fermentation of whole wheat sourdough without over-fermenting, I'm all ears!
