Yogurt

The nice thing about this is that yogurt made at home takes about 5 minutes of direct effort and costs about 25% as much as pre-fabricated yogurt. You can buy a starter culture:
http://www.cheesemaking.com/
or you can just buy some yogurt with live cultures:









Heat the milk to 180 F, cool it to 110 F, add 2T of yogurt per quart of milk, keep warm for 5-7 hours. Save some of each batch as starter for the next.






Or at least that's how it usually works. This batch was a yogurt fail despite using the appropriate method. I used different milk and different starter yogurt than I usually use. I can't identify the culprit. We're pretending I was trying to make keffir and was completely successful. It's the best keffir I've ever made.