Urban Farmer

Today, homemade yogurt is incubating in a glass mason jar on the boiler. I like to make it this way: Fill a wide-mouth mason jar with a mixture of skim milk and a little nonfat dry milk. Heat it in a water bath to 180 degrees, then cool to 110 degrees. Add a teaspoon of live active plain yogurt, stir, and place, covered, in a warm spot; in a thermos or a picnic cooler, under a blanket, or on top of the boiler, or in a gas oven that uses a pilot light. Leave it for 6 to 8 hours. The friendly bacteria turns the milk into a delicious, tart pudding. Refrigerate and enjoy. Save a teaspoon for your next batch!