Yogurt

Note: You will also need a thermometer, a small cooler, and 2 jars.

Before turning the stovetop heat on, toss an ice cube in a medium saucepan and let it melt, turning the pan to coat the bottom. Meanwhile, fill a small cooler with hot water to warm it up.

Fasten a thermometer to the side of the pan. When the ice is melted, add milk to saucepan. Heat milk over low to medium heat until thermometer reads 180ºF, about 15 to 20 minutes. Stir occasionally with a coated wire whisk.

Once temperature is reached, remove pan from heat and place in an ice bath or a sink full of cold water until temperature lowers to 110ºF. When temperature is reached, add yogurt and whisk until it is smooth and slightly foamy.

Empty milk mixture into 2 jars. Dump water out of cooler and refill with hot water. Seal jars tightly and place in cooler filled with hot water. Let sit until thick, about 4 hours. If not thick after 4 hours, let sit 2–4 more hours, checking occasionally.

Transfer to refrigerator to chill.

Recipe adapted from The Homemade Pantry by Alana Chernila.