These days, I can find a DIY for just about anything—even yogurt. Though the thought of milk curdling doesn’t exactly make my mouth water, homemade yogurt is easy to make and cheaper than commercial yogurt. It’ll require some patience, but the end result is worth it. Enjoy this yogurt as an afternoon snack or add it to salads, spreads and desserts to be a little more daring.
4 cups pasteurized milk (your choice of whole, low-fat, non-fat)
3 tablespoons thick yogurt with live and active cultures (look for Streptococcus thermophiles and Lactobacillus bulgaricus on the label)
A deep-fry or candy thermometer
Heat milk in a medium saucepan over medium heat until thermometer reads 185 degrees. Stir and scrape bottom of pan often with a heatproof spatula.
Reduce heat to low and cook milk for 20-25 minutes, without stirring or letting it heat above 185 degrees.
Place pot in a large bowl filled with ice water. Stir constantly until thermometer reads 110 degrees (make sure not to go below). Immediately and gently stir in yogurt. Pour mixture into a 32-oz jar and cover it. Put jar in a warm spot in kitchen. Let mixture sit for 10-12 hours.
Taste yogurt. For a thicker, tangier taste, let it sit 5-8 hours longer. Refrigerate. Keep 3 tablespoons for your next batch.