Yoghurt

Seriously, once I figured out how assininely easy yoghurt is to make I’m embarrassed to have bought it. It seriously takes 10 minutes and most of that is waiting. So here, you’re welcome.

Turn on the oven light.

Pour ½ gallon milk (or goat’s milk) into a large pot that has a nicely fitted lid. Heat it over medium heat until it reaches 180 degrees. Yes, you need a thermometer. No, you can’t guess at this part. 180 degrees, firm. Then take it off the heat and let it cool to 125-130.

Put ½ cup thick, Greek yogurt in a big mason jar. (Once you have your first batch, you will use your own yoghurt as a starter) Take a ladle of the warm milk and mix it with the yoghurt. Let that rest for a minute, seriously, give it a second to make friends with the cultures. Then add the remaining milk. Stir. Put on the lid and wrap the jar in tin foil.

Put jar in the oven with the light on. Walk away. Stay away for at least 12 hours but 24 is also fine, but no longer. Stays good for up to 3 weeks.

Nut or Rice Milk

Same, same here. Why buy the shit for $4 a half gallon when you can make it at home with next to no effort. Really.

1 cup of whatever (rice, almonds, cashews, walnuts…) to 4 cups of water. Put it all in your blender and leave it to sit overnight. In the morning, blend. Then strain the “milk” out and store in the refrigerator. It will last for one week.