Yogurt is cultured milk; it’s quite easy to make, but if you buy the commercial variety, be sure to read the ingredients. There should be only two: milk and active cultures. The following table uses plain, whole milk yogurt as the master ingredient on which endless riffs are possible.
Commercial yogurt recommendations: cow (San Benoît, Strauss); goat (Redwood Hill.)
Cabin Dweller's Textbook 
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Stock up for your cottage in Maine!
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