Homemade Yogurt

Warm the milk in a heavy-bottomed, nonreactive pot on low heat, stirring frequently. When the milk reaches 185°F, take the pot off the heat and allow it to cool down to 112°F. I used whole pasteurized cow's milk.

As the milk cools, look for a warm spot in your home where the yogurt can rest undisturbed for 6 to 12 hours. Aim for an environment with a temperature of around 110°F. Preheating the oven to 400°F for 10 minutes and then turning it off should provide the perfect setting. Once the yogurt cools to 112°F., sprinkle 1 packet of yogurt starter over the milk and let it rest for 2 minutes, then stir gently to dissolve. Place the yogurt in the warm spot, wrap and insulate the pot with a towel if necessary. Let the yogurt rest for 6-12 hours or until thick and creamy, the longer it sits the tangier it gets.

The yogurt can be refrigerated and enjoyed for many days.

To make peach sauce, peel and dice four peaches and place them in a medium saucepan over medium heat. Stir in 1/4 cup of honey or sugar. Cook while mashing the peaches with a potato masher until you reach your desired consistency. Remove from heat, let it cool, and refrigerate until chilled. Once chilled, mix the peach sauce with 3 cups of yogurt, stirring gently.

Serve and enjoy!