I've gotten quite good at making yogurt.
Yogurt sounds very easy to make and it is: scald some milk, let it cool to body temp, add a small amount of the last batch of yogurt, and put it somewhere warm to culture for 12 to 24 hours depending on the level of tanginess you like.
I'm a neat and clean freak in the kitchen. I was in the restaurant business for 30 years, a kitchen person (no way would I ever make it as a server) and my work space was kept so clean that if I stepped away from my bench for a moment, someone else would move in because they thought I was done and gone for the day.
Back to making yogurt. Sounds so simple! But it is hard to make without also making a big mess. Milk rings under the jars I put it in to culture, milk dripping from ladles as I carry them to the sink. Milk dribbling down the side of the milk jar as I pour it into the pot to scald. Way too many pots, ladles, spoons, racks and jars to clean.
It has been my goal to get it all done without a single drop of milk anywhere undesirable and only one pot and one ladle to clean. I haven't pulled that off yet, but I am getting better at it.
This is my entry for 
Pouring it carefully so as not to spill in the jars:
Here it is in its warm spot:
Images are a few of those I took long ago when I thought I would make a how-to post on making yogurt, but I got frustrated with the pix rotating so it never made publication. Do I just have to crop them?
