Yogurt.

Lewisburg.

Harold McGee makes his own yogurt. Now, so do I.

The process is so wonderfully simple that it doesn't even merit a recipe sidebar:

• Heat milk until it reaches 180° to 190°F. I picked up a gallon of whole milk, and ladled out half for ricotta when it hit the 160°F mark.
  
  
• Cool to 115° to 120°F. Mix in two tablespoons of live yogurt per quart.
  
  
• Keep warm for the next four hours, or until it's set and appropriately tangy. I poured the cultured milk into - of course - old yogurt containers, wrapped them in kitchen towels, and set them inside an insulated cooler.¹

Then it's either eat or refrigerate. I can't imagine how this might get any easier. (Or cheaper.)

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¹It's insurance against accidental dog collisions as much as anything.