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ae: Yogurt ingredients
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ae: Scalding the milk
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ae: Homogenizing starter with our scalded milk
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ae: Incorporating starter
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ae: Transferring to sterile jars
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ae: The incubator
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ae: Late Night Gellin'
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ae: Great texture!
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ae: Ready for sampling
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ae: The yummy product!
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ae: Alpenrose for Yogurt
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ae: Gallon of Whole Milk for Yogurt
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ae: Mascarpone after overnight sit
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ae: Hanging the mascarpone
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ae: Mascarpone, out of the muslin
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ae: Mascarpone, fluffed