I was going to make jelly tonight, but that is pushed back till tomorrow evening. Instead, I set up for a batch of yogurt, made the Middle Eastern way - heat a pan of milk to 185, then let it cool to about 115, take 1/4 cup of the starter yogurt and mix it with 1/4 cup of the cooled milk, then pour it into a casserole or bowl that a plate can cover and wrap it in some heavy towels to keep the temperature steady. Leave it as little as 3 hours or as many as 12 for stronger flavor. Since it's late I think I'll leave it about 8 hours. :)

Picked up some jelly jars and produce this evening, and got a cucumber so I could use the last of my home grown tomatoes and some feta cheese to make another Greek salad. Mmmmm!

SRS