Why would you want to make your own yogurt when it’s readily available in grocery stores? Here are three good reasons: 1) You control what goes into it: no gelatin, artificial coloring, or preservatives; 2) it’s remarkably easy; and 3) it will save you some money in the long run, especially if your family eats a lot of yogurt (like mine does).

My advice is to invest in a good yogurt machine. I am pleased with my Euro Cuisine Yogurt Maker. Once a week, I make the following recipe. Before I begin, I preheat my yogurt machine (preheating is not called for in the directions, but I find it speeds up the setting time) for about 20 minutes while I’m warming the milk.

To fill seven 6-ounce yogurt jars, place 4 cups (1 liter) whole milk or 2% milk, in a saucepan and heat it to the point just before it boils, about 6 or 7 minutes (watch it closely). Remove the milk from the stove and let it sit at room temperature for 3 minutes. Whisk in 4 tablespoons of plain, unsweetened store-bought yogurt, then evenly distribute the milk mixture among the jars. Place the jars in the yogurt machine and heat for 6 hours, or until set. Once the yogurt has set, seal the jars (while they are still warm), and refrigerate. Note: Follow the directions on your yogurt maker as all models vary.

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