i made yoghurt last night. two out of the three 1L bottles (glass, of course) are still fermenting away in the heat of my morning hot bath water, i want them to keep fermenting until they are nasty sour.

the first one i've mixed in my usual cacao and salt, and i'm really liking it.

the yoghurt itself has come out perfectly like the stuff i used to buy in Serbia.

as soon as i get a bit of money together i'm gonna be brewing up 12L batches of this stuff, fermenting it fully out for 24 hours to get maximum protein/fat predigestion and near zero carbs, only lots of face scrinching lactic acid.

the fermentation chamber was just a 10L bucket filled with 40`C water, then to try and keep the heat in i put a wrapping of alfoil over the top above the bottles and then covered the whole thing in a leather jacket, sitting on top of a stone bench in the laundry.

in the future i want to have a large deep styrofoam box with an aquarium heater set to hold the temperature at 38 degrees, blood temperature, and hopefully in the not too distant future, instead of UHT pasture fed cow milk, it will be unpasteurised goat milk from a local farmer.

actually, that reminds me, occasionally i see people have thrown out old fridges. an old bar fridge would be a perfect fermentation vessel, just put a big plastic box inside it with hot water with the bottles/jars of milk with starter culture and 24 hours to the ultimate human food.