I’ve been making yogurt for about three years now, and no matter how I do it one thing never changes: each and every time I am amazed that it actually turns into yogurt. Amazed.
My method has evolved a bit over the years, and my friend Vanessa pointed out recently that my super lazy method never made it to the blog; I’m here to remedy that. My sweet friend Ginger from Mars Hill (it’s huge; I’m sure you’ve heard of it) taught me this one, and it’s brilliant.
Yogurt, revisited (the lazy method)
- You will need:
- 4 cups milk
- 1/2 cup dry milk powder
- 1/2 cup sugar
- 1 tsp vanilla or maple syrup
- 1 Tbsp. starter yogurt (1 Tbsp. of a previous batch, or of any yogurt that says live and active cultures; ideally one that does not have pectin)
- Turn your oven on to 350F for one minute and turn it off, and turn the light on in the oven
- In a heavy saucepan (I use an enameled cast iron one) heat milk to 180F and whisk in remaining ingredients (hold milk at 180 for about 15 minutes for super thick yogurt); let it cool to 120F and plop in the tablespoon of starter yogurt
- Put a lid on the saucepan and stick it in the slightly warm oven for 5-8 hours or overnight
THE. END. Do you see what I’m saying? Lazy and easy. Please to enjoy.