DIY Yogurt

Heat milk in a saucepan over medium flame. Monitor milk temperature with a thermometer; when it reaches 185 to 190 degrees, turn off heat. This won’t take long, so keep an eye on it. Let milk cool to 110 to 115 degrees. Meanwhile, bring a large kettle of water to boil, then keep it over lowest heat

When milk has cooled to the proper temperature, whisk the starter yogurt into it. Ladle the mixture into pint jars and secure lids snugly. Fill quart jars with the simmering water and secure lids. Place all jars in cooler and cover it tightly. Place in a warm spot—even cover with a blanket for extra warmth. Don’t move or disturb this setup while the yogurt ferments for 8 to 12 hours (the longer the fermentation period, the thicker and tangier the yogurt).

Once it’s done fermenting, chill the yogurt (this will thicken it even more). It will keep in the refrigerator for at least two weeks. Homemade yogurt will be mildly tart and will become more tart over time. When you open a jar, you’ll see a milky liquid around the yogurt—this is the whey and it’s delicious and good for you. Drink or add it to soups, rice dishes or smoothies.

To make thicker, Greek-style yogurt: Place yogurt in a cheesecloth-lined strainer and set this over a bowl to drain off more whey for a few hours. (Or tie the ends of yogurt-filled cheesecloth around a skewer and hang it over a pot.)

To make yogurt cheese: Drain off the whey even longer—say, overnight in the fridge. Beat in some salt plus fresh herbs, grated onion or other savory add-ins for a thick, rich spread to go on crackers, crostini or bagels.