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)

Ingredients

• 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)

Instructions

1. Turn your oven on to 350F for one minute and turn it off, and turn the light on in the oven
2. 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
3. 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.