A breakfast staple

I have been a long time yogurt girl and, as to be expected, found the idea of making homemade yogurt alluring. With the help of my handy Cuisine Yogurt Maker (found at William Sonoma), it's a sinch.

Here are the basic steps (refer to your own yogurt maker's instructions if it is a different brand of course):

1. Heat 3 1/2 cups of milk in a saucepan over medium. Watch it closely, you want it to heat and begin to climb up the sides of the pan, but not boil. Remove from stovetop and cool when it reaches this point.
2. Put 1 cup of berries, 1 T. of agar agar, and 1 T. honey in a small saucepan and heat until thickened over medium heat. Set aside.
3. With the milk cooled to room temp, take 1/2 cup milk out of saucepan and place in small bowl, mix the yogurt starter packet with the milk until blended. Pour the milk mixture back into the saucepan and stir.
4. Scoop 1 T. of berry filling into each small glass container that comes with the yogurt maker. Fill each container to the brim with the milk mixture, no need to stir if you like the "fruit on the bottom" yogurt. Place the glass containers into the yogurt maker, lids off. Depending on the type of milk you use, incubate the yogurt for the appropriate length of time (8 hours for whole milk; 10 for 2%, 12 for skim). Place the cover on the yogurt maker and program it to incubate, and find something to do for the next 8 to 12 hours.
5. Set the correct time on the tops of the yogurt containers, homemade yogurt is typically good for 10 days.
6. Once the incubator goes off, over the glass containers and place in the fridge.
7. Top your yogurt with fresh fruit or granola and enjoy! 

Breakfast

Tucker with his good friend Kai