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(recipe, Robin Mather)
Yogurt is so simple to make that I can no longer justify buying it. I use some of the previous batch as a culture, but you'll either need to buy yogurt culture or a little container of plain unflavored yogurt to get started. Make sure it has living cultures. Note that goat's milk alone makes a very loose yogurt; you probably want to add some powdered milk to increase the milk solids, which will make it firmer. Many commercial yogurts use gelatins and other thickeners for an artificial texture. I love my electric yogurt maker because it has seven 7-ounce glass jars and it takes care of the constant 100-degree temperature the yogurt needs as it cultures. If you don't have one, I offer the method below that uses pint- or quart-size canning jars and the warmth of a turned-off oven. Flavor each serving as desired with fresh fruit, preserves, vanilla extract, or extra-strong brewed coffee, as you wish. Yogurt is also good instead of milk on granola and cereals.
Yogurt will keep, covered, for up to 2 weeks in the refrigerator.