<a href="http://3.bp.blogspot.com/_0mNacsCO8PI/S1ipXXdX13I/AAAAAAAAAH0/7RVKuw-YxW0/s1600-h/yogurt+011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 234px; height: 320px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/S1ipXXdX13I/AAAAAAAAAH0/7RVKuw-YxW0/s320/yogurt+011.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429275569694431090" /></a><br />Making yogurt at home is incredibly easy and does not require much specialized equipment. However, as most fermentations go, it is a somewhat lengthy project. If you have a yogurt maker, feel free to use it. If not, try this method. A hot water bottle can be used in place of the heating pad. The only important factor is that the milk must remain at a temperature around 110 degrees for 8 hours or so. The desired thickness is up to you. Strain until it reaches a consistency of your liking. We used a dollop of <a href="http://www.fageusa.com/">Fage</a> Greek yogurt to start our yogurt, but in the future, we will not be using a commercially produced starter.  With every batch made, we will set aside enough to begin the next batch.<br /><br />Once the process is finished, you may use it as a spread (IE. on a smoked salmon sandwich), as the base for dips, sauces, and dressings, or as a simple breakfast. For a relatively unprocessed granola recipe, check out this link to the <a href="http://www.boston.com/lifestyle/food/articles/2008/12/10/granola/">Boston Globe</a>. A recipe that I have made many times, it was contributed by my predecessor, the former pastry chef at <a href="http://flourbakery.com/">Flour Bakery and Cafe </a>and the current owner of <a href="http://ulacafe.com/">Ula Cafe</a>, Korinn Koslofsky.<br /><br />1 half gallon skim milk<br />2 heaping tablespoons yogurt (as a starter)<br /><br />1. In a large bowl, set over a large pot of simmering water, heat to milk to 185 degrees, stirring often.<br />2. Remove the bowl from pot and cool, stirring, until the milk reaches 110 degrees.<br />3. Whisk in yogurt.<br />4. Pour mixture into a non-reactive container (like glass or stainless steel). Cover the opening of the container with cheesecloth, butcher paper, or a coffee filter. Secure with a rubber band.<br />5. Place container inside a cooler, and wrap container with a heating pad. Place lid on cooler. Turn on heating pad in order to maintain a temperature of 110 degrees inside the cooler for 8-10 hours. We set our heating pad on medium, but you will have to experiment with your own.<br />6. Chill yogurt in refrigerator overnight. At this stage, you may consume the yogurt, but we prefer a thicker style.<br />7. Place yogurt in cheesecloth or a very fine mesh sieve. Wrap the yogurt inside the cloth, and suspend it over a container in the refrigerator. Allow the yogurt to drain overnight.<br />8. Check consistency of yogurt. If it is too stiff for your liking, stir in some of the liquid that collected in the container.