Yogurt update

I have two updates to the yogurt recipe from a few posts ago.  First try was super runny - the consistency of olive oil - when I made it.  It still tasted good, though, so I tried again.  This time, instead of stirring the yogurt starter into 2 c. room temperature water + 2 c. milk powder, I brought 2 c. of whole milk (pasteurized but not homogenized) to room temperature, stirred in the milk powder and yogurt starter (2 Tbsp. of the previous batch), and then added hot water to that.  I'm happy to say that I now have thicker yogurt!  It rounds up on a spoon a little better, though it is still runnier than commercial yogurt.  I'd say this batch is more like ... applesauce, maybe?  Or something else that would stay on a spoon but slide off it the spoon is tilted.  You get the idea, right?

So I said I had two updates.  That was the first.  The second is this: we got ultrasound pictures of our baby yesterday, and it turns out that it is looking somewhat humanish!  It's got four limbs and a head so far.  It's also allowing me to eat more vegetables and meats than it did a few weeks back, for which I am extremely thankful.  This means that I'm not consuming a half-gallon of yogurt every two days ...

Joy, joy!