So if I were to be a "proper" cooking blog, I would have a step-by-step recount of everything involved in a particular recipe along with pictures at each stage.
I'm going to cut to the chase.
It's extremely gratifying to eat, in the morning, a warm-sweet cup of your very own homemade yogurt.
For some reason I thought that yogurt was going to be difficult to make and would involve, at least, a blender. But Madhur Jaffrey's instructions were simple: heat milk until it rises, simmer for one minute. Pour, little by little, into a (non-metallic) bowl in which you have already placed two tablespoons of yogurt. Stir the yogurt-milk mixture, cover it, and put it into a warm place, preferably a gas oven with the pilot light on. Wait about 8 hours.
In the morning I had yogurt!
It's a lot thinner than the yogurt I'm used to, but it tastes much better.
And, for a person who eats two pounds of yogurt/week (I buy a new 2 lb tub every weekend, and wash out the old tubs and use them to store flour and dal), it's a great way to save cash and cut out just a little bit more of those preservatives and additives that show up in things.
I love yogurt. ^__^