Homemade Yogurt

Yogurt famously splashed into mainstream American consciousness sometime in the early to mid-’60s as a health food, along with granola, juicing and wholewheat everything. I had a yogurt maker back then, a simple little electric heating platform that held four cute porcelain dishes, each with its own fitted glass lid. You could monitor the milk’s progress without disturbing the process; as it got closer to being yogurt, lots of water vapor collected inside the lids. The procedure, essentially as simple now as it was then, is to add a small amount of commercial yogurt to the milk of your choice and leave it in a warm place to incubate. Continue reading

DIY Goat Cheese

Believe it or not, it’s really easy to make your own fresh goat cheese at home. All you need is a small number of ingredients and minimal equipment. Here’s the simplest, most basic way to do what’s known as a “farmer’s cheese”:


Half gallon of goat’s milk (the lower-pasteurized the milk, the better)

Juice of 1 lemon or 2 teaspoons white vinegar

Herbs or other flavorings


Stainless steel flat-bottomed pot

Stainless steel spoon


Strainer or colander

5 pound weight and flat plate (optional) Continue reading