End-of-the-week yogurt

I make yogurt once a week, at least a gallon at a time. In drinking the whey that accumulates, the yogurt becomes thicker and thicker during the week. At this point the yogurt is thick enough to not only form a cliff, but also an overhang. Sweet. That's homemade apricot preserves on top -- the trees in IV had alot of fruit this past summer.

I use a le Creuset silicone whisk so the enamel doesn't get scratched. This is an old 70s era Descoware pot (from Belgium) you can get them on ebay, they are cheaper than le Crueset.

Milk heating with a candy thermometer.

Yogurt 'recipe':

more or less from the Book of Yogurt by Sonia Uvezian

Milk. Organic. whole is best, but even nonfat works for yogurt.

Nonfat, noninstant organic dry milk, about 1/2 cup (use more if using anything other than whole milk)

Whisk the 2 together in a nice, thick pot (think le creuset or descoware)

Heat to 190, on med-high heat, whisk/stir often

Cool to 121

Stir in about 1/2 cup of yogurt from the last batch (my current culture is about 3 years old)

Put in oven with pilot light for 6-8 hours

Put in fridge for at least 12 hours before you start to eat it

Enjoy

Apricot Preserves 'recipe':

more or less from La Bonne Cuisine by Madame E. Saint-Ange

2 lbs apricots

1 lb (2 cups) organic sugar

Juice from 1 lemon

Combine in a stainless steel pot, making layers of fruit and sugar

Let it macerate for 24 hours at room temperature, stirring occasionally, covered

Cook for about 20 minutes, high heat

Put in jars while hot (make sure the jars are hot, too)

Boil canning lids, and put them on the hot filled jars, screw down the bands tightly

Cool, the lids will "pop," then store in a cool, dark place

notes: I put the fruit in jars, and poured the extra syrup into bottles

The basic recipe works for other fruit, too, for instance strawberries, peaches

update:
alternate pics