Appears in Cook's Illustrated March/April 2022
DIY yogurt has an incomparably fresh, milky taste—and it's entirely customizable. Whether you like it mild or tart, creamy or lean, our foolproof method has you covered.
For tangy, creamy yogurt, we skipped the usual preliminary scalding and cooling steps by starting with ultra-pasteurized milk, which has already been rapidly heated and chilled. This lets bacterial cultures turn it into an especially thick ...