Introducing Team Yogurt's custom line of ceramic yogurt bowls crafted by Boston potter Jeremy Ogusky. Available in beautiful colors and sold in sets of two or four, they're both dishwasher- and microwave-safe. LEARN MORE AND BUY NOW
We're the first to admit that making homemade yogurt requires no special equipment -- just a warm spot in your home, a heavy pot, some high-quality milk, and some friendly bacteria. That said, this is the heating pad we've been using for several years to keep our saucepan at a consistently warm, yogurt-friendly 110°F during incubation. Is it necessary? No. Does it make life easier? Oh, yes. BUY NOW
Behold our favorite wide mouth funnel. It's stainless steel, dishwasher-safe, and fits perfectly into the wide mouth glass jars below. After making yogurt, simply fit the funnel into the top of your jars, and use a ladle to fill your jars with yogurt quickly, easily, and 100 percent mess-free. BUY NOW
Now that you're making homemade yogurt, you need a way to store it efficiently without taking up massive amounts of space in your refrigerator. We love these old-fashioned, practical, and sturdy 32-ounce glass Ball jars. Their wide mouth makes filling them with yogurt easy and mess-free, though we also urge you to purchase a wide-mouth funnel (shown above) to make the process even easier. You'll find yourself using these jars for all your leftover food needs. They're also ideal for storing the whey left over from yogurt-straining. BUY NOW
At half the size of the jars above, these 16-ounce pint jars are as sturdy and useful as their larger 32-ounce counterparts. They're a bit more practical for those making yogurt in smaller quantities (say, from a quart or half-gallon of milk rather than a gallon). Also with a wide-mouth, filling them is easy (especially with a wide mouth funnel, listed above), and their smaller size makes fitting them into your fridge a cinch. We love glass storage for everything from yogurt and whey to jams, jellies, pickles, sauces, homemade or store-bought... You name it. BUY NOW
Some people love Instant Pots for everything from pressure cooking to, yes, homemade yogurtmaking. For more information, please read this Team Yogurt post. We find making yogurt easy both with and without an Instant Pot, but for some people, it's a worthwhile investment due to its many other uses. We're all about options! BUY NOW
BOOKS WRITTEN BY OUR TEAM
In Yogurt Culture (Houghton Mifflin Harcourt, 2015), award-winning food writer and Team Yogurt founder Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, further than the lunchbox, further than the gym bag. Deeply researched and peppered with stories, interviews, and full-color photographs, Yogurt Culture offers a fresh, comprehensive take on a beloved food. In the New York Times, Melissa Clark wrote: "The Internet has plenty of yogurt how-tos, but I found the most accessible and complete guide in a book called 'Yogurt Culture' by Cheryl Sternman Rule." BUY NOW
Ripe: A Fresh, Colorful Approach to Fruits and Vegetables (Running Press, 2012) was Cheryl's first cookbook. In partnership with Sun Valley-based photographer Paulette Phlipot, Rule created 75 vegetarian recipes showcasing the versatility of produce items across a wide spectrum. A different kind of cookbook, Ripe is arranged by color, taking readers on a stunning visual tour packed with lighthearted prose, creative ingredient combinations, and beautiful, accessible recipes. The Wall Street Journal called Ripe “entirely welcoming,” “beautifully illustrated” and “imaginatively organized." READ MORE ABOUT RIPE OR BUY NOW.
Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and found herself under the preserving spell. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer’s markets and produce stands—preserving tricks for stopping time in a jar. McClellan’s recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch. BUY NOW
Alana Chernila's second cookbook, The Homemade Kitchen: Recipes for Cooking with Pleasure, creates a blueprint for mindfulness in the kitchen and for changing the way we relate to the work of cooking. The 150 recipes inside are delightful to make and fit for every occasion, covering everything from the staples Alana is known for -- things like kefir, goat cheese, and kimchi, among dozens more, plus recipes for using them. BUY NOW
In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Homemade Pantry was born of a tight budget, Alana’s love for sharing recipes with her farmers’ market customers, and a desire to enjoy a happy cooking and eating life with her young family. Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen. BUY NOW
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These were the lush ingredients of Maureen Abood’s childhood, growing up as a Lebanese-American in Northern Michigan. As an adult, Maureen was able to use her culinary expertise to revisit the recipes she was reared on, and give them a contemporary American take. Taking a seasonal, ingredient-focused approach, Maureen presents irresistible dishes that will delight readers who yearn for evocative flavors and healthful components. Recipes include Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced Sweet Bread with Rose Water Milk Glaze. Weaved throughout are Maureen’s stories of her Lebanese upbringing, her travels, and life in a lakeside Michigan town. Rose Water and Orange Blossoms is a celebration of Middle East cuisine, and of using tradition as a springboard for newly delicious dishes. BUY NOW
Mediterranean Vegetarian Feasts will appeal to even the most avid meat lover with a cornucopia of 150 abundantly flavorful, plant-based seasonal dishes. Attractive to the ever-expanding vegan and vegetarian market, as well as for fans of Mediterranean cooking, Aglaia Kremezi’s arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and north African traditions will transform even the most humble vegetable or grain into an irresistible dish. BUY NOW
As a trained chef, Tara Mataraza Desmond knows how to cook—and eat. But when she became pregnant, all bets were off, and seemingly all food was suspect. Deli meat, raw milk cheese, and alcohol were out, but what is in? Lists of “verboten” foods were easy to find, but healthful, doable meals that would appeal to a pregnant woman’s finicky appetite and also feed her baby in the best way were not. Relying on prenatal vitamins didn’t sound very satisfying for this ambitious cook, who is most at ease in front of the stove. So with registered dietitian Shirley Fan, Desmond put together delicious, healthy recipes with the baby bump in mind. Full Belly is a cookbook designed to foster a healthy, happy pregnancy—but you’ll be coming back to the delicious recipes long after baby arrives! BUY NOW
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