Seven months have passed since I moved cross country to Brooklyn. Life has a way of getting in the way of hobbies and my new brewery build was shifted to the back burner. Luckily, things are looking up. New equipment has been ordered and my first Brooklyn batch is only a couple weeks out.

My maximum batch size is 3 gallons. If these batches start with 3.5-4 gallons of volume pre-boil, I should be able to use a 5-gallon boil kettle. For batches requiring very high gravities, I will likely run off more wort than can fit in this kettle and boil for long periods. In this case, I will likely split the boil into multiple vessels.

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We have done extensive experiments with the probiotics and the incubation temperatures to make the yogurt naturally thick. Each batch is handmade and the straining process is all determined by a skilled yogurt maker.

The fruit on the bottom yogurts are also difficult to pinpoint. When we pour the Sour Cherry and the Mulberries in by hand, some jars will have one or two more cherries than others. There is a little over one ounce of fruit preserves in each jar. The ingredients for the fruit preserves are listed on each jar.

Every now and then, we get an email that lets us know that the yogurt you bought is less than perfect. Being the control freaks that we are, we have identified pretty much every step in which the yogurt may have gone off.

Since 2014 we have curbed our own capacity and have dedicated all our resources to find a market for this amazing ingredient before we scale up! We have made popsicles with it, tonics and even Thanksgiving brining kits with it.

In the meantime, we suggest using the jars as tumblers; to store spices, leftovers or freeze babyfood (leave plenty of headspace); or to use for arts and crafts like Amy Sedaris does in her segment with Stephen Colbert.

We make every jar to order (even for our larger customers like Whole Foods) and our yogurt making process takes a few days from start to finish. Simply, we do not keep any inventory to pull from and are currently at capacity. This strict art of yogurtmaking sadly does not leave room for us to accommodate spontaneous yogurt celebrations.

The glass would break, or the ice packs would melt or the ice packs would freeze the product or the fruit on the bottom would end up on the top in a messy soup. Still delicious, but not what was expected or up to our standards.

We make our yogurt entirely by hand using high-quality, meticulously sourced ingredients in an unfathomably time- and labor-intensive process. Where most commercial yogurts are made within a matter of hours, White Moustache yogurt takes three days to make from milk to final product.

It takes a lot of finesse and skill to know when to culture milk, how long to strain each two-and-a-half gallon bowl. The cherries get put in the jars, one spoonful at a time. The honey and walnuts get measured per bowlful and get folded into the yogurt by hand.

Only one that likes raspberry jam so thrilled to see this small batch recipe. Do I do blackberry jam the same way? Only 2 like this. Glad for blueberry jam recipe also. Always looking for small batch recipes. Thanks

I used realemon and it tastes good. When available, fresh is best, but the other works fine. Probably can use a bit less realemon. It can make quite the statement, in a manner of speaking. Bright is good, but converting to berry- lemonade jam, while intriguing in concept, is probably not the desired outcome.

Just who is smallbatch? Well, let us tell you. We are a small family owned company based in the bay area. Inspired by the wonderful local and sustainable sources around us, we set out to make a different kind of raw pet food. All of our ingredients are carefully selected to meet the standards we feel every pet deserves: organic herbs and vegetables, hormone and antibiotic free meats, and only pure honest supplements such as organic kelp and bee pollen. 152ee80cbc

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