Traditional Homemade Yogurt

Begin by arranging four clean cotton towels in a cross pattern on your work surface, with one end overlapping the others about an inch or so in the middle. Next, place a large baking dish or glass mixing bowl in the center of these towels.

While you prepare the milk mixture, take the plain yogurt and leave it on the counter to come to room temperature. This will help make the mixture more suitable for use.

In a large, heavy pot made of a material other than aluminum, combine the milk and half-and-half. Heat this mixture over low to moderate heat, stirring constantly, until it reaches a temperature just shy of boiling point. Remove the pot from the heat immediately and pour the mixture into the waiting bowl. Add 1 pint of whipping cream to this mixture for an enhanced flavor and texture.

Allow the milk mixture to cool down to 112 degrees F (44 degrees C). Then, gradually pour 1 cup of the warm milk into the yogurt, whisking constantly to avoid any lumps. Return the yogurt-milk mixture to the bowl and stir it well.

Cover the bowl with plastic wrap, then cover the kitchen towels that are wrapped around the bowl completely. Let the mixture stand at room temperature for 8 to 12 hours, or until it has set firmly.

Once the mixture is set, refrigerate it for several hours or overnight to chill completely.