Light on Yogurt

A super-easy world of fermented dairy awaits

Yogurt is incredibly easy to make. You bring a pot of milk to 180˚F/82˚C to pasteurize it, then cool it to around 110˚F/43˚C, stir in a spoon or two of some store-bought yogurt or a yogurt culture, jar it, and then hold it at that temperature overnight (about 12 hours). That’s it!

There’s an even easier way, using various heirloom cultures that can set …