2:00 AM Culture

This morning I got up at two. I smelled smoke. I came downstairs and opened the fridge and sniffed the glass quart of half and half. Not a typical response to the smell of smoke. The cream was ripe and stinky and slightly lumpy so rather than pitch it I got out the double boiler and heated it to 180. Then I cooled it in a cold water bath for ten minutes, to 110. I added a spoonful of live yogurt culture from my last batch. I wrapped the lidded jar of cultured cream with towel and wedged it into my mini-cooler beside a sealed jar of hot water. A snug fit. Stay tuned!