I've made yogurt at home about several times now, and it's pretty easy, fun and economical. And there's something gratifying about making a cultured food product of your own, without additives, preservatives and thickeners that most store-bought yogurts have. The process I use here makes a nice gooey, mild-tasting yogurt, like the kind I enjoyed in France. Most of the store-bought yogurt in the U.S. is too sour/acidic, and more gelatinous than gooey, because of the pectin they use to firm it up.

I spent $5 for 16 yogurts, coming out to: 32 cents per yogurt, or a savings of almost $16 over what I would have paid for 16 store-bought yogurts.

Head HearA Free illustrated Guide on How to Make Yogurt at Home

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