Mary, I'm still here, and thanks for the email checking in! I've had company since July 3, at one point I had 21 people in my house and only one bathroom. Elery's sister and BIL came from Tennessee, his daughter and SIL and son and DIL and their kids came up from Jackson, his grandsons came from California. My girls came with their kids, of course, LOL. It was crazy busy, but Elery seldom gets to spend time with his family and so it was a very good thing. Now everyone has gone, the boys left two days ago. I'm scrambling to catch up on gardening, farm stuff, canning season is nearly here. I'm still around as much as I can be, though, and things will slow down eventually. Sure they will.....(grin) Annie

Hmmmm. I've found that temperature is the most critical component, and I always add the dry milk, it makes a thicker yogurt, especially when using low fat milk. (I usually use skim, because that's what I have on hand). I heat the milk in my big Calphalon pan, it's not stainless. I stir with whatever spoon or utensil I grab out of my countertop holder and I pour it into quart canning jars that I've set in the sink because I always slop it. I usually dip the hot milk out of the pan with a coffee cup that I grab out of the cupboard, and I use my plastic canning funnel to pour it into the jars, so if there is any chance for contamination, mine's been contaminated! So, I'm thinking that either your milk was a bit too hot when you started or the temperature was a little too hot or too cool while the yogurt was "working". I'm only assuming that you did add the dry milk, because you were using 2% milk? I always make sure I use a good amount of my prior batch of yogurt to make sure I have enough starter and I always use the dry milk because I want it thick but I want it low fat. It must just be dumb luck because I've made a lot of batches of yogurt and I've only had one fail to thicken. I've used the dehydrator to keep the stuff warm, I've used a cooler with hot water, it's all been good. The only failure I had was when my starter was getting old. I always use the last of the present batch to start the next batch and eventually it got thinner and thinner (and sourer and sourer, LOL), until I gave it up and bought a new container of yogurt as a starter. Now I'm back to yogurt so thick it'll mound on a spoon, like the picture on the WFD thread. It is kind of a science, though, Glenda, so I can only say for sure to try again. Not much help, I guess. Oh,and don't scorch the milk, that's my trick... Annie

A-ha!!! I knew I'd posted to Annie's birthday thread!! And then, this morning, I opened it up and my post was nowhere to be found. I'm just now realizing that there were TWO Annie threads. Well, I've posted on both of them so you get double wishes from me! LOL

Liz, here you are! Annie's Salsa Recipe ⢠8 cups tomatoes, peeled, chopped and drained ⢠2-1/2 cups onion, chopped ⢠1-1/2 cups green pepper, chopped ⢠3 - 5 jalapenos, chopped ⢠6 cloves garlic ⢠2 teaspoons cumin ⢠2 teaspoons ground black pepper ⢠1/8 cup canning salt ⢠1/4 cup fresh cilantro, chopped ⢠1/3 cup sugar ⢠1 cup 5% apple cider vinegar ⢠2 cups (16 oz.) tomato sauce ⢠2 cups (16 oz.) tomato paste Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars leaving 1/2" headspace, seal and process in a boiling water canning bath for 15 minutes. Adjust for your altitude. Makes about 6-7 pints.