Yogurt

I've got my eye on thermometers this morning: outside because it's below zero and too cold for Super Cat and inside because I am making delicious yogurt.

It's super-easy and costs a quart of milk and a little starter yogurt.

Everything has to be very clean.

Here's what you do:

Heat two cups of milk (skim, 2%, whole) slowly to 204 degrees on a burner with a diffuser on it.

Transfer to a glass container and let it cool down to 106 degrees.

Add two teaspoons of plain yogurt and whisk together.

Filter into a very clean thermos and leave overnight or for 8 hours until it is thick.  Foolproof!

Pour into glass containers and refrigerate.

I've been taking one more step and letting the extra liquid drain through paper towel or cheesecloth, so it is extra thick and creamy, like Greek yogurt.