We can haz yogurt.

While critiquing essays for Monday's class (well, what will hopefully be Monday's class if the snow here doesn't cancel it), I also made yogurt (which Denise's family calls "laban"). We have an active culture that goes back three generations in her family to Syria, so when we get down to the last few jars, we have to make a new batch so we don't lose the culture.

Heat up a couple gallons of whole milk to 180 degrees, pour it into ten or so Mason jars, let it sit until the temp's somewhere between 115 and 120, stir in three or four tablespoons of the last batch into each jar, cover the jars and let them sit huddled together somewhere warm and dark.

Then about eight hours or so later, we look and see if we have yogurt! Which we should.