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Homemade yogurt gives you the freedom to use quality ingredients and get the most out of this nutritious, fermented food. Heat milk to 180 degrees Fahrenheit and hold it there for 10 minutes.

Oh and if you don’t want to find out how dirty your water is, you can also make yogurt instead. Check out a short demonstration of the incubator after the break.

3. Using a table knife, make a small opening in the skin and carefully pour the yogurt mixture into the milk in the saucepan. Cover the pot with a kitchen towel and transfer to an oven.

Yogurt has another benefit. The live cultures that are used to make yogurt are helpful in breaking down lactose (milk sugar) and make it easier to digest -- even for people who are lactose-sensitive.

While you can pick up yogurt at the store, homemade is far superior. "Making something from scratch is always better than store-bought. You know what's in it and you can customize it to your taste ...