You need

• Milk. Justine prefers non-fat milk, and it works, so we use it.  Any type of (Cows) milk would work.
• Some sort of starter. We use plain yogurt, but I’ve heard that you can buy yogurt starter. Make sure it’s got active cultures. Those are the bacteria that make your yogurt
• Thermometer, to measure the temperature
• 1/2 cup Dry Milk Powder.  I add this since we have it (hence need to use it), and it adds thickness and protein.  If we didn’t already have a Costco sized amount, I wouldn’t use it.
• Jars to store it in.  Anything with a lid works
• Heating pad and towels

Let’s get started

1. Heat 1/2 gallon of milk between 170 — 180.  If you boil the milk, you can’t make yogurt.
2. Once you hit your high point, let the milk cool down to 105 — 115 degrees.
3. Add a bit of your starter and the dry milk, and whisk.
4. Pour the milk into your jars and place the lid on.
5. Put the jars on your heating pad and cover with the towel.   Clean the thermometer and place in the middle of your jars, and cover the entire thing with a towel.  You’ll need to experiment, but you want to keep the temperature between 105 and 115.
6. Let it sit for ~8 hours.  It’s done when the consistency is what you expect.

Enjoy!!

The Recipe -
2 cups of Peanuts, salted and roasted (in other words, peanuts you buy most anywhere.)
1.5 teaspoons of some type of oil. I’ve seen vegetable, peanut and olive recommended — we used Olive Oil.

Add half of the peanuts and half the oil to a food processor. Use a metal blade, and let it run for approximately 2 minutes. Then add the remainder, and mix for another 2 minutes. If you want thinner peanut butter, let it run for longer, or you can add a little more oil. Be very careful, as a little additional oil really thins it out. It will thicken when you put it in the refrigerator.

According to what I’ve read, it will keep for approximately three weeks.

Pasta in Vodka Sauce

Serves: 8

Cook time: 5 minutes

Prep time: 30 minutes

1 pound penne or ziti pasta

1 small onion, finely chopped

1 28-ounce can crushed tomatoes

1/4 cup vodka

3/4 cup heavy or light cream

Prepare penne according to package directions.

Meanwhile, in a large, well-oiled skillet over medium-high heat, sauté onion for 5 to 6 minutes or until translucent. Add tomatoes, reduce heat to medium and simmer for 20 minutes.

Add vodka and season (with salt and pepper) and cook for 1 to 2 minutes. Add cream and cook just until heated through. In a large bowl, combine drained pasta and sauce.

1 part lychee juice (from Lychees in heavy syrup.)
1 part simple sugar
2 parts vodka

Combine in a shaker with ice, mix and strain into a martini glass.  Garnish each drink with a lychee.