I’ve been making my own yogurt for several years now* and I’m here to tell you: it’s easy. Homemade yogurt is tasty, MUCH cheaper than store bought, and it doesn’t come with any packaging. I make vanilla yogurt and top it with homemade jam or jelly for a variety of flavors. Ingredients: Half-gallon milk. (I’ve used whole raw milk and low-fat local milk with success. Use milk that has not been ultra-pasteurized, if possible.) 6 oz container of yogurt with active, live cultures Honey (about 1/4 cup) Vanilla (a splash) Pour the entire carton of milk into a large pot. Heat to 180 degrees (F) over medium-high heat stirring occasionally. Once you’ve achieved that temperature, remove the milk from the heat and allow to cool for about half an hour, depending on your household temperature. (I set my kitchen timer in ten minute increments otherwise I will forget about it) While your milk is cooling: Fill a container with hot water and place it inside a cooler. Close the cooler, allowing the hot water to warm the inside so it’s all ready to incubate your milk. I use an Icee Kool oversized lunchbox cooler and it is fabulous. Seriously,...
