Morning y’all, it’s Megan, and this one’s just a regular homestead day—hurry up and wait, like always. I start out in the barn milking Candy, checking on the new baby, and doing the little things that keep the place moving even when Andy and Jacob are gone to an auction. I also take a minute to walk and soak in that shift from winter to spring—sap rising, hams getting hung, horses blowing their winter coats, and seedlings finally showing some life. It’s busy, but it’s the good kind of busy. Back in the house, I show y’all how I’ve learned to make homemade yogurt with our raw skim milk. The big takeaway is pasteurizing first (I heat it to 181°F) so the milk behaves the same each time, then cooling to about 118°F before adding live-culture yogurt. After that, it’s mostly hands-off—wrap it up warm and let it incubate a few hours—then strain to the thickness you like. We finish the day with a no-bake blueberry yum yum (and yes, I use Cool Whip because I like it), plus Andy gets an early jump on busting up cover crop where we’ll plant potatoes soon and talks through how far ahead to work cover crops with the weather in mind.