Authentic Homemade Yogurt

1. On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.

2. Set the plain yogurt on the counter to warm to room temperature while preparing the milk mixture.

3. Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until the mixture just comes to a boil. Immediately remove from heat and pour the mixture into the waiting bowl. Add 1 pint whipping cream for added richness.

4. Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over the bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.

5. Refrigerate yogurt for several hours or overnight to chill completely.

Cook's Notes:

I recommend using an organic Greek-style yogurt for the starter.

For a delicious snack, set some of your finished yogurt to drain over a bowl in a mesh strainer for 24 hours, draining off the whey as it collects in the bowl. Once drained, add salt to taste and spread on fire-roasted tomato Triscuits. Yummy!

Be sure to reserve 1/2 cup or so of this batch of yogurt to use as a starter for your next batch. Each generation you make becomes just a little more tart.