Yogurt

In France almost everybody owns a yaourtière: a yogurt maker. When I wanted to buy one just after Christmas, they were sold out everywhere. It can’t be that difficult, I thought, because the only thing that machine does is keep your mixture at a steady temperature. Nothing my oven can’t do. There’s really nothing to it. The first time you make it, you’ll need some yogurt from the store. Pick an organic yogurt—the fresher the better because that will contain the most active yogurt cultures. From then on, you’ll want to keep a small jar of homemade yogurt aside for the next batch.