I’ve been listening to podcasts a lot lately, and it’s not surprising that the series from Cherry Bombe magazine—interviews with women in the food industry—is quite inspirational. I loved hearing Ruth Reichl talk about what’s in her fridge; Ina Garten share some great entertaining stories; and Erin McKenna recount the beginnings of her gluten-free bakery Babycakes. When Christine Muhlke mentioned she makes her own yogurt, I thought, “Wow, I want to be the type of gal that makes my own yogurt.” Sure, it’s a relatively simple task, but I just like the idea of taking the time to make something delicious instead of buying it. I was eating a lot of yogurt last year (with this delicious granola) and I’m surprised I didn’t think of it sooner. Now that I have, I’ve decided it’s going to be one of those things that I just do.
As I mentioned, the process is super simple: heat up some milk, add a little yogurt, cool, and enjoy. Although you can purchase yogurt cultures to start the yogurt, the process can also be done with store-bought yogurt. Just make sure you pick-up a yogurt that says “live active cultures” in the ingredients and lists cultures such as L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, and L. Casei. Once you have a batch made, you can simple save ½ cup for the next time. Whether you make it once, or you have homemade yogurt become part of your 2015 routines like me, enjoy!