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Title: Creamy Homemade Yogurt
Categories: Five, Dairy
Yield: 1 3/4 quarts

2 qt Whole milk; the fresher the
- better
1/4 c Heavy cream (opt)
3 tb (to 4 tb) plain whole milk
- yogurt w/live & active
- cultures

Rub an ice cube over the inside bottom of a heavy pot to
prevent scorching (or rinse the inside of the pot with
cold water). Add milk and cream, if using, and bring to
a bare simmer, until bubbles form around the edges,
190┬║F/88┬║C. Stir the milk occasionally as it heats.

Remove pot from heat and let cool until it feels
pleasantly warm when you stick your pinkie in the milk
for 10 seconds, 115┬║F/46┬║C. (If you think youΓÇÖll need to
use the pot for something else, transfer the milk to a
glass or ceramic bowl, or else you can let it sit in the
pot.) If youΓÇÖre in a hurry, you can fill your sink with
ice water and let the pot of milk cool in the ice bath,
stirring the milk frequently so it cools evenly.

Transfer 1/2 cup of warm milk to a small bowl and whisk
in yogurt until smooth. Stir yogurt-milk mixture back
into remaining pot of warm milk. Cover pot with a large
lid. Keep pot warm by wrapping it in a large towel, or
setting it on a heating pad, or moving to a warm place,
such as your oven with the oven light turned on. Or just
set it on top of your refrigerator, which tends to be
both warm and out of the way.

Let yogurt sit for 6 to 12 hours, until the yogurt is
thick and tangy; the longer it sits, the thicker and
tangier it will become. (I usually let it sit for the
full 12 hours.) Transfer the pot to the refrigerator and
chill for at least another 4 hours; it will continue to
thicken as it chills.

NOTE: If you want to make Greek yogurt, set a colander
or sieve over a bowl and line the colander with
cheesecloth. Take your finished yogurt, either before or
after you've chilled it, pour the yogurt into the
colander, and let it sit in the refrigerator for 2 to 6
hours to drain. (Keep an eye on it, and when it looks
thick enough to your liking, transfer it to a jar; if it
becomes too thick, stir some of the whey back in.)
Reserve remaining whey for smoothies, soups or lemonade,
or for marinating poultry.

By: Melissa Clark

Yield: 1 3/4 quarts

RECIPE FROM: https://cooking.nytimes.com

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