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Example: I love this... Next time...Cook's notes: • Yogurt needs to incubate for at least 5 hours, but it can safely incubate for much longer, even overnight. If you're using a yogurt maker with a timer and you set it for a shorter incubation (5 hours, for example), it's fine to let it sit there for several more hours. The same is true for a thermos or other incubation method; just keep in mind that the longer the incubation period, the thicker and more tart the final yogurt.
• The whey that drains from the yogurt is full of vitamins and minerals and can be added to smoothies and lassis, used as a cooking liquid, or made into a simple drink with a bit of sugar or salt.
• As an alternative way to thicken yogurt, whisk in 3 or 4 tablespoons nonfat powdered dry milk when you add the starter.
• This recipe may be doubled or tripled; increase the amount of starter and milk proportionately.
4 cups (1 quart) milk
3 tablespoons plain yogurt (purchased or homemade)* or powdered yogurt starter (amount specified on package)**
Flavorings such as jam, honey, dulce de leche, molasses, fresh or dried fruit, garlic, herbs, etc (optional)
*If using store-bought yogurt, choose a yogurt that tastes good to you. It's important to select an unsweetened version that contains live cultures, but the fat content doesn't matter.
**Powdered starters can be found at some grocery and health food stores and from online sources such as the New England Cheesemaking Supply Company. Read the package instructions to determine how much starter to use for a batch of yogurtmany come in small envelopes or packets perfectly sized to make a single batch.
Special equipment: Candy thermometer; yogurt maker or other incubator, such as a thermos; cheesecloth for straining (optional); Mason jars or other container for storage
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