|HoMu BKLYN Staff Meal |
Photo: Tom Cinko
We at HoMu make sure that every staff member gets a daily dose of culture. To do this, we are offering our staff this exclusive, HoMu-made Yogurt that is packed with live cultures and sure to boost everybody's morale in the face of lactose-intolerance and other, more severe forms of intolerance.
Dissolve the milk powder in the milk and heat it to 107º Fahrenheit. Stir in the culture starter. Fill the milk into ceramic yogurt glasses and place in an electric yogurt maker. Let the yogurt ferment for at least 12 hours. At HoMu, we age our yogurt for up to 18 hours for a more mature edge. Refrigerate the yoghurt for at least 3 hours before serving.
At HoMu, we top our Yogurt with a sprinkling of Golden HoMu Dust, which we collect on our hands and feet on the museum's corners and nooks. Of course, not every institution is blessed with such a gourmet harvest. If your institution produces mere common dust, flavor your live culture yoghurt with a drop of Pine Sol.
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