white as a knuckle and terribly upset

i have made yogurt twice now.

wait, that's a lie.

i have successfully made yogurt twice now. there was some trial and error but i have mastered my own process. i am eating some of my second batch right now and i have not died or even fallen seriously ill.

it's actually quite simple. so simple it seems like it shouldn't work. warm your oven to 100 degrees and turn on the interior light. at the same time, bring a pot of milk to a boil. watch it carefully because once it hits boiling point it foams over in half a second. remove from heat and let cool until it is lukewarm to touch. technically you want to heat the milk to 180 degrees, then cool it to 110. i still use a thermometer because i'm very impatient and messed up at least one batch by not letting it cool long enough. once cooled, stir in a tablespoon of plain yogurt with active cultures - this is likely any plain yogurt you buy at the store or leftovers from a previous batch. cover with a lid and place in the warmed oven. leave the light on but turn the heat off. the light is enough to maintain the level of warmth that will cultivate the bacteria. after seven hours you will have yogurt! and the longer you leave it past seven hours, the thicker and more sour it will become.

i prefer plain yogurt. i add honey or fruit when i eat it so i don't have any suggestions for how to flavour your creation. but it's yogurt! and you made it! i say just try it to feed to friends. yogurt party!