Hey girlies, my cotton candy, my cherry blossoms!! How are weee this week? Have u seen any spring blooms yet? Or r u still in bed? Anyways to celebrate spring, the months of new borns nd when nature peaks in her beauty, i thought id tell you all about my new habits ive developed from being a farmer girl for a full year now..

Such habits ill be taking w me nd tell the grandchildren about (not mine god forbid, but nieces nd nephews).

Ive been sleeping well, feeling happy nd relaxed even though im physically tired nd legit still jobless but sooo at peace! U can be too so tune in my loveeee 😌🌺

PS: i have looseleaf green tea nd boil it for a good 7mins as for my coffee i have black french press for or turkish coffee i like to mix it up.

I hope you enjoyyy!! I love youuuu 💋😇

Xoxoxo,

Lunar

Homemade yogurt recipe:

• Step 1: Heat the milk. Pour the milk into a saucepan, clip the thermometer onto the side, turn the heat to medium and leave it for 20 minutes until it reaches 85°C/185°F. I like to set a timer so that I don't forget about it.
• Step 2: Cool the milk. Take the pot off the element and leave it sitting for 40 minutes until it reaches 45°C/113°F. I also use my kitchen timer here.
• Step 3: Mix in the yoghurt. Once the milk has cooled to the right temperature, add the yoghurt to the jar you will be using and pour in 1 cup of the milk. Stir it up and then add the remaining milk and stir again.
• Step 4: Incubate. Now the yoghurt needs to be incubated so that it can turn into yoghurt! It usually takes around 4-5 hours to set but the longer you leave it, the thicker and tangier the yoghurt. I like leaving mine for around 8 hours, but you can play around with it! At this stage you have a few options depending on which method you want to use to incubate the yoghurt.