I have become a yogurt evangelist. Its true. Moon-eyed, I find myself pressing jars into neighbors hands while singing its praises, gently prodding each and every one who will listen into whipping up a batch of their own. I just cant stop…this yogurt is not only absolutely perfect but surprisingly easy to make.

What prompted me to start down this road was a jar of startlingly delicious yogurt from my relentlessly enthusiastic best friend. After trying hers, I wanted in but was initially a bit intimidated. Making yogurt brought to mind special equipment and the prospect of wrestling with tricky temperatures and fickle organisms- all things which sounded not only frustrating as hell but quite frankly, pretty damn boring. Fortunately, Karissa was quick to reassure me that I had the wrong impression and began explaining how simple it was to use the cultures from an existing jar of yogurt to start a new one. So it goes, under her direction while using a tad bit of the yogurt she had gifted me I gave it a shot. 

Shocked does not even begin to describe how I felt upon holding that first jar of my very own homemade yogurt…no no, my emotions were more along the lines of absolutely floored or flabbergasted. Honestly, with the amount of adoration and wonder I was emanating, one would have thought I was cradling my first born. The best part being that not only had it worked but that the process as a whole was nearly effortless! Turns out making yogurt requires little time and only the bare basic supplies (them being a pot to warm your milk and jars in which to store it). That first batch single handedly marked the end of my yogurt buying days for many reasons, one of which was the superior flavor of my homemade stuff. What I created was lovely- thick, creamy and surprisingly devoid of any sour notes. Soft, smooth and slightly sweet, yogurt has never tasted so good.
1. Start off by setting your oven to the lowest temperature possible (this will come into play later when you need a warm spot for your yogurt to hang out in). 
2. On the stovetop- heat up your milk (use any type of milk you wish but I encourage you not to dick around here and go for the whole milk, its best) until it begins to bubble ever so slightly around the edges of the pot & steam comes off the center. When this occurs, immediately take it off the heat and allow it to cool to the point where you can stick your little baby finger in and hold it there comfortably for ten seconds. 
3. Take a tablespoon or two (you can use this amount for up to a gallon of milk- incredible eh?) of already made yogurt (from your last batch or from a market bought carton) and mix it into the warmed milk. Stir it in REAL well- I use a fork as to break down all the chunks. Now, pour your milk/yogurt into whichever container(s) you wish to store your yogurt in (mason/canning jars work great).
4. Back to the oven- turn it off (you dont want it too hot in there- just warm). Carefully, place your jars of milk/yogurt into the oven (no lid necessary) and close the door. Allow those cultures to do their work for the next four to eight hours. The yogurt is ready, well, when it looks like yogurt. You ll be able to jiggle it or even turn the jar on its side without the yogurt pouring out- thats about how solid it should be. Jar it, refrigerate it, eat it. The stuff is good for up to a month but I promise you, this yogurt is so damn delicious you’ll be whipping up another batch before the week is through.