And it tastes great; there is also the kind of multi-level satisfaction that comes from using only basic ingredients and making it yourself: decluttering the diet in the sense of what we put into our body.
To make two cups of yogurt put two cups of milk in a saucepan and bring it almost to the boil – this is the hardest part – you have to watch it; when bubbles appear and increase around the edges and the middle begins to look like it is forming a skin and then the bubbles look like they are going to make a mad dash up and over the side of the pan – take the pan off the stove. Quickly.
Now set a timer for twenty minutes. When it rings put your finger in the milk – it should feel hot with a bit of a bite but not so hot that you yell "ouch". If you yell, wait a minute or two more and test again. I have never had it be too cool so I have no idea what to do should this happen – heat it up again, I suppose.
During those twenty minutes get out an insulated jug that will hold two cups and put some hot water in it to warm it up. Around the end of the twenty minutes pour out this water and put two tablespoons of plain yogurt into the jug; store bought yogurt will do for the first time; after that use the yogurt you have made. Next pour the milk-with-a-bite into the jug over the yogurt and give it a quick stir. Put the lid on the jug.
Leave it for twelve hours at room temperature. You are not supposed to disturb it during this time; I guess that means no peeking or more likely no moving. If you happen to want to test this admonition and give the jug a nudge or open it up and peer inside, let me know what happens.
Started at supper time by breakfast you will have a batch of pretty decent yogurt to put with your granola or in your smoothie or over some fruit.