Yogurt

I promise I won't put recipes on here each time - just a few more from time to time. Today's should probably have come first because I tend towards yogurt evangelism. As in, it's so easy and yummy, YOU should really try it at home today. Just kidding. Kind of.

Here is the very non-scientific, no-fail version...

Yogurt

1. Pour any amount of milk into a large pot, and slowly bring to a boil.

There is no magic temperature as far as I can tell. Sometimes I boil it (better texture, they say), but sometimes I just heat it until it seems very hot and I've just run out of patience to bring it to a boil. You'll want to stir occasionally so that it doesn't burn.

2. Let cool a bit, but so it's still warm. Again, there's no magic temp. Just until you can stick a finger in it without pain.

3. Pour a bit of "starter" (yogurt) into some clean glass jars. I estimated there were about 2 Tablespoons yogurt in each jar here.

A word on starter: I usually use the previous batch as starter. When the yogurt starts getting too tangy or has a strange texture (gelatinous, for example), I buy a little container of yogurt from the store - any kind, any flavor, as long as it has live cultures.

A bit about flavors: At this point you could also add sugar, vanilla, honey, etc.

4. When the milk has cooled sufficiently, take off the skin (again, oddly satisfying).

5. Pour milk into jars containing starter, shake well, and and put lids on tightly.

6. Put jars in a warm enclosed place overnight.

I usually put them in the oven, which I've warmed up for about 2 minutes. In Bolivia I put them in a big thermos-cooler. Or you can just wrap them with a towel.

 Then you'll need to play Legos with Anna for awhile.

 Or with Jonathan (good luck, as he's pretty specific with his story lines).

7. The yogurt is ready in the morning (or 5-6 hours later).

I find that putting it in the fridge helps solidify it a bit.

8. Add some fresh-baked granola and enjoy a delicious breakfast.