A while back I acquired a yogurt maker. I don’t remember how or when or from whom exactly. But about the time I started making my own kimchi and kombucha I started fermenting my milk too. [Insert Brooklyn joke here.]
Making yogurt is almost foolproof. Like making ricotta or almond milk or tempeh. (Ok, making tempeh isn’t really easy at all but you should read this post by Lagusta if you want to learn how.) Herein lies the key: start with good milk. I’m probably not supposed to advocate for raw milk but let’s just say the less pasteurized the more good bacteria and the more tangy and flavorful your yogurt will be. I use Evans’ Farmhouse milk from upstate New York which I can get at my local food coop. They maintain full pasture-based cows and it’s a family owned farm. As Anne Saxelby was quoted as saying in the Times, “This is butter.”
I’ll also just say for all my vegans out there, take heart. You can make non-dairy yogurt at home too. I’ve been making my own yogurt for a while now so I have my own culture to work from. I just save a little from each previous batch I make to mix with the new milk. You can also buy a single-serving container of yogurt and use that as a starter, or use a starter like Belle+Bella. I like theirs because it’s non-gmo and works well with soy, almond, or other kinds of milks.
As with most things I make and document on this blog, I save neither time nor money by going the homemade route. Would it be easier to go into my local grocery store and buy a quart of Stonyfield yogurt? Yes. Cheaper? Probably. But would it taste as good? It’s also about avoiding processed food and additives when I can. I don’t do this religiously nor aspire to (until I become a yoga teacher who lives in Vermont and makes pottery in about twenty years.) Until then, I dabble in the fermenting arts when I can. You should give it a try.
Homemade Yogurt
Makes approx. 1 quart of yogurt
1 quart milk
1 packet (5 g) of yogurt starter like Belle+Bella’s Yogo or 1 c yogurt at room temperature
1. Heat 1 quart or liter of milk to approximately 180 degrees F (82C).
2. Let the milk cool to approx. 108F (42C).
3. Stir either your packet of starter or your cup of yogurt with a small amount of the cooled milk and mix well.
4. Combine this mixture with the rest of the milk and stir well.
5. Keep warm at approx. 112F (44C) for at least five hours and up to about 12. You can do this in your oven but it really is a lot easier to use a yogurt maker.
6. Refrigerate for a few hours before eating.
Mostly Food 
Have you ever made yogurt with coconut milk? I’ve really had a tough time with it.
hey mimi, i haven’t tried that yet, though i’d like to. have you tried with almond milk? i think that’s my next adventure, first making the homemade almond milk then the yogurt, though i wonder if that will be difficult as well.