Pictured below is my homemade yogurt with a drizzle of honey. The recipe is too simple: Heat 2 cups milk, any kind, in a pot to 180-190 degrees (it will have small bubbles and be steamy). Let cool until warm to very warm and pour into a warm jar. Stir in 1 Tablespoon yogurt with active culture (any kind you like). Put the lid on, wrap in a towel to retain heat and put in a warm place for 4 hours. DO NOT MOVE FOR 4HOURS! The recipe can be doubled/tripled/quadrupled...just be sure that the ratio of milk to yogurt is the same. Many thanks to Jonathan and the New York Times for this cool summer delight. With fresh summer fruit it is gourmet.