I was very sad to discover, after blogging about how to make raw milk yogurt, that my yogurt maker (aka my Eddie Bauer gallon thermos) bit the dust. How does a thermos bite the dust, you may be wondering (or not). Well, this fancy thermos has a spigot. A spigot that was a bit of a pain, as I had to cap it off every time I made yogurt. The cap came with the thermos, but it was hard to clean. And, as I also blogged, cleanliness is of extreme importance when making yogurt. And most other times.
So, the seal on the spigot sprung a leak. Or two. I’m not really sure. I just know that when I poured the entire gallon of freshly made yogurt into it, a lovely pool of yogurt suddenly appeared around the bottom of the thermos. (You have to understand, this was not cultured yogurt, therefore, it was still in it’s totally liquid-y milk form)
I creatively then poured it back into the pan, grabbed two insulated shopping bags and my heavy, yogurt-making towel, and did my best to insulate the pan to retain the proper heat for culturing yogurt. Though I do not recommend this method and don’t plan to use it again, it worked. Mostly. I’m hoping maybe some handy person might be able to fix the seal on the thermos and resurrect my yogurt maker. In the meantime, I’ll be looking around for either another gallon thermos (preferably without a spigot!) or some other method of making yogurt. Maybe I’ll try the heating-pad-in-a-cooler method. If I could just figure out what to do with the cord…
On a happier note, as I needed to strain the somewhat runny yogurt at the same time I needed to use my large, yogurt-straining pan for cooking supper, I found a new way to strain my yogurt. I introduce to you the new strainer:
It works. I’m happy.
I love multifunctional appliances.