how to make yogurt

Today’s post is kind of like a public service announcement: Make your own yogurt. Honestly, I can’t believe it took me this long to start making yogurt at home. For some reason I was under the impression that it was more complicated. I don’t know if I thought it required fancy equipment, took up too much refrigerator space, or what. Turns out it’s only two little ingredients and a very simple process.  And given the amount of yogurt we eat, this discovery ended up being a game changer.

This is part-two in a three-part series about fermentation. Part-one contains information related to the nutritional value of fermented foods. It also touches upon the role that fermentation might play in personal, societal, and ecological renewal. It concludes with recipes for fermented vegetables. This section deals with dairy products and their non-dairy counterparts. Part-three will be devoted to fermented grain products.