Recipe of the week: Homemade yogurt

Making yogurt at home is easier than you might expect, said Bon Appétit. You need only three tablespoons of store-bought yogurt plus some milk to begin a routine that will keep you in tangy, custardy yogurt year-round. Be sure to buy yogurt with live, active cultures—“they need to be present for homemade yogurt to set.”

Homemade yogurt (Makes one quart)

• 4 cups whole milk
• 3 tbsp thick plain yogurt with live, active cultures

Heat milk in medium saucepan over medium heat, stirring gently and scraping bottom of pan often with a heatproof spatula, until thermometer registers 185. Reduce heat to low and cook milk, without stirring or letting it heat above 185, for 20–25 minutes (it will be slightly thicker at the longer cook time).

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Remove pot from heat and place in a large bowl filled with ice water. Stir constantly until thermometer registers 110 (don’t go below). Immediately and gently stir in yogurt. Pour mixture into a 32-ounce jar. Cover jar and place in a warm, low-traffic spot in kitchen. Let mixture sit, undisturbed, for 10–12 hours.

Taste yogurt. If you prefer a thicker, tangier yogurt, let it stand 5–8 hours longer. Refrigerate when done.

If you don’t have a deep-fry or candy thermometer, just use a finger to judge the temperatures, said Food52.com. Heat the milk until it’s “too hot to touch, but not boiling.” Then let it cool until it’s “comfortably warm” on your finger. Remember to keep three tablespoons of your own yogurt to use as a starter for your next batch.