Yup

I'm starting to think that Greek yogurt is what dreams are made of. It's super healthy (and is a great source of protein - which is something I look for, being a vegetarian and all) and it's really tasty. I love pairing nonfat Greek yogurt with fruit, cinnamon, honey, granola ... the list goes on and on. I've used it in recipes ranging from spicy Indian curries to carrot cake, and it always adds just the right amount of creaminess without bogging my meals down with loads of fat. In a nutshell, it's basically perfect in every way. But I've found a way to make it perfect-er.

So, what makes Greek yogurt even more awesome than it already is? Making it yourself, that's what! Making yogurt appeals to my former-biology-major-and-chemistry-enthusiast side, since it's all about precision and cleanliness. But it gets my creative-in-the-kitchen side all hot and bothered too, because there's something quite sexy in a culinary sense about cooking something that most people find intimidating (even though it's actually very easy).

Here's how I make my yogurt, along with a few helpful tidbits I've learned along the way. I've already screwed up a couple of batches, which means that you don't have to!

Note: I use a yogurt maker, but I've seen a number of blogs that share methods for making yogurt without one. If you eat a lot of yogurt, you may want to consider investing in one ... They're only about 30 bucks and they maintain a really uniform, constant temperature, which makes the yogurt cultures very, very, very happy.

1. Thoroughly wash and dry the glass jars that will hold your yogurt, as well as the measuring cup, pan, and other tools that will be used. This step is very important, because any contamination could prevent your yogurt cultures from growing properly.
2. Measure the appropriate amount of milk based on the capacity of your yogurt maker. The model I used makes seven six-ounce jars per batch, so I start with 42 ounces of milk.
3. Pour the milk into your pan, and place it over medium heat. Whisk frequently until the milk reaches 188 degrees. The constant movement helps to prevent any skin from forming (and, trust me, even a small clump of skin will turn into a minor disaster after 12 hours of cooking).
4. Remove your pan from the heat, and allow to cool to 109 degrees. I like to give it a stir every few minutes as it cools to help keep the skin issue in check.
5. Place 6 ounces of good quality yogurt into a large pitcher. This will act as your base from which your yogurt culture will grow. Note: My 42-ounce batch uses 6 ounces of yogurt, but I've seen recipes that call for everything from two tablespoons to a full cup. You may have to play with this measurement a bit to see what works for you.
6. Add the cooled milk to the yogurt in the pitcher, and whisk until combined.
7. Pour mixture into your jars, and place the uncovered jars into your yogurt maker.
8. Allow to cook until the desired consistency is reached - approximately 8-12 hours. A lower fat content in your milk generally makes for a longer cooking time, but you can tailor your cooking length based on how thick you like your yogurt (shorter cooking time equals thinner yogurt and vice versa).
9. Place lids onto your jars and put them into the fridge to cool. Enjoy within a week.

Now, don't you feel more cultured just reading that? Cultured ... yogurt ... cultured ... ya, I took it there.