muninnhuginn | Yoghourt (2)

Batch made with goat milk and added goat milk powder (for a bit more creaminess and body) had a slightly metallic taste. Maybe I added too much milk powder.

Next batch will have a (bought) live goat yoghourt starter, less milk powder, and we'll see where that gets us. If I omit milk powder from one jar, I can try it out as the starter for the next batch, too.

Meanwhile, the simultaneous lemon glut (from the veg. box, possibly as revenge for me refusing kiwi fruits!) and egg overstock (ahh! the joys of galliform springtime!) meant that I made a couple of jars of lemon curd. (I still have an oversupply of lemon and egg so more may follow.) Of course, this had to be added, in a decent quantity, to a yoghourt. Beats Tesco's Finest Lemon Curd yoghourt hands down.