I was recently asked by our 3 year old neighbor
"Miss Kathy, what do you wanna be when you grow up?"
Without thinking, I just laughed and said I don't know sweetie... her mom quickly replied
"Miss Kathy is going to be a Doula"
It hit me. I FINALLY know what I want to be! I can not tell you how amazing it feel to finally have found the path that is meant to be! I have officially signed up for classes with Child Birth International. And if all goes well, by the end of the year (maybe sooner!) I will be a Certified Doula.
I have also just been asked if I would like to be the Regional Coordinator for Friends of Michigan Midwives! It's a volunteer position, but I feel totally honored to be able to be a part of this organiztion! FoMM helps promote Michigan Midwives. I am so excited to meet all the local midwives and other birth junkies! ;)
It feels awesome to finally KNOW what I want to be when I grow up! Ben said to me the other night that he really feels that this is what I was meant to be. I couldn't agree more! I am even thinking of taking it one step further someday and becoming a midwife! :)
Saturday, May 28, 2011
Friday, May 6, 2011
Homemade Yogurt
My friend Heather recently taught me to make my own yogurt. LOVE it! LOOOOOOOOOOVE it! It's super easy to make too! Here is how:
1/2 gallon of milk (I use raw, farm fresh milk). let is sit out until it's room temperature. Get a large pot, add milk and boil/scald it while whisking---(takes about 20 minutes). Once it starts to froth, remove it from heat and let sit to cool (about 2 hours). The easiest way to explain how to test the tempature is to stick the tip of your pinky finger and you should be able to hold it there about 10 seconds (very scientific, I know!). It should still be warm, not cold. If it's too cold, set it back on the stove-top and heat till you can do the fingertip test. Whisk in your starter (a little bit of yogurt from you previous batch---OR you can use store bought plain yogurt to start it if you can't get a better starter). Place in your containers (remember to save out some for a starter for the next time you make it). Let it sit for 24 hours. DO NOT MOVE IT, OR PEEK INSIDE TO CHECK ON IT. Keep the lids on. After 24 hours, your yogurt is ready to eat! I add either honey, or jam to flavor it. It is SOOOOOOOOOO yummy! You will fall in love! :)
1/2 gallon of milk (I use raw, farm fresh milk). let is sit out until it's room temperature. Get a large pot, add milk and boil/scald it while whisking---(takes about 20 minutes). Once it starts to froth, remove it from heat and let sit to cool (about 2 hours). The easiest way to explain how to test the tempature is to stick the tip of your pinky finger and you should be able to hold it there about 10 seconds (very scientific, I know!). It should still be warm, not cold. If it's too cold, set it back on the stove-top and heat till you can do the fingertip test. Whisk in your starter (a little bit of yogurt from you previous batch---OR you can use store bought plain yogurt to start it if you can't get a better starter). Place in your containers (remember to save out some for a starter for the next time you make it). Let it sit for 24 hours. DO NOT MOVE IT, OR PEEK INSIDE TO CHECK ON IT. Keep the lids on. After 24 hours, your yogurt is ready to eat! I add either honey, or jam to flavor it. It is SOOOOOOOOOO yummy! You will fall in love! :)
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