I'll never be able to go vegan. Sigh. I just love yogurt too much. And cheese. Oh, and ice cream. Basically what I'm saying is I just can't imagine life without dairy. I'm sorry, Alicia Silverstone. You are so cute, and I love your new cookbook. But I just. can't. go. vegan. Did you know it is incredibly easy to make yogurt at home? I did not, until my mother showed me just how easy it is. I had not realized that if you added some yogurt to milk the whole thing turns into yogurt. Those cultures really are alive! Michael Pollan would be proud - this is the kind of yogurt your grandmother would recognize. No fillers, just plain and simple, natural yogurt.
2 cups whole milk (if you want to use 2% you should add 2 T powdered milk though it is optional)
4 T yogurt culture (use any plain yogurt)
Bring milk to a boil in a small pot (mixed with powdered milk if using), then turn off the heat. Let it cool to 100-110 degrees (use a candy thermometer). Then add 4 T yogurt culture and mix in thoroughly. While the milk was cooling, preheat oven to its lowest setting and then turn off. Transfer mixture from the pot into an oven safe dish, cover with a plate (no need to be airtight) and cover with a towel. Leave in the oven for 4-5 hours. Yeah, that long, should I have told you that sooner? This is one of those Sunday afternoon tasks. You can check in after 4 1/2 and see if it is set to your standards. Place in fridge, uncovered, for about an hour, and then you can enjoy!
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