Yogurt

I probably shouldn’t say this, but every couple weeks I buy a half gallon of almost-expired manager’s-special milk super-cheap (like 50 cents cheap) and then, um, preserve it. I do this by making it into tons of smooth and delicious (not to mention packed-with-beneficial-bacteria) yogurt. No, I don’t use fancy grass-fed, hand-squeezed farmhouse milk here; just supermarket milk. My kid eats a lot of yogurt, usually with a spoonful of preserves stirred in (or two, if I’m feeling