I want to do this…maybe this weekend. Thanks Leah for posting.
The principle of yogurt making is very simple: take some milk, heat it to kill the bacteria that's already in it, cool it just enough so that it won't harm the bacteria you plan to introduce, introduce said bacteria, and allow the whole shebang to ferment for a few hours at a friendly temperature. Voila. Creamy deliciousness. That said, the practice of making yogurt varies a lot from person to person. This NYTimes article got me interested in yog … Read More