I could probably write a separate book on my dad’s yogurt. Actually, my dad should probably write that book, because the guy knows more about coagulated milk solids than any human ever should. He’s been making yogurt for decades, using a yogurt culture that’s over thirty years old (you can freeze leftover yogurt and use it many moons later as a culture). And though cooking websites may tell you that you need special machines and containers to make yogurt, all you really need are a sturdy pot and a clean index finger (more on that soon). And the coolest part about homemade yogurt is how it evolves and improves over time, since you can use one batch of yogurt as the culture for the next one. Your first batch will taste pretty much exactly like the first yogurt culture you use. But your fifth batch may turn out even richer, creamier, and tangier. My dad’s yogurt culture is essentially his third child, who he has raised to be smooth, slightly sweet, and pleasantly chunky. It never talks back or complains about the fact that he drives too slowly. You, too, can raise a yogurt child of your own! You’ll never go back to the store-bought stuff again.

Note: Choose your favorite brand of yogurt, as that’s essentially what you’ll be replicating—just make sure it has active cultures as an ingredient.