Is there a conspiracy to keep the public from knowing how easy it is to make our own yogurt? Maybe that’s why lots of people eat it but few make it. In my attempts to become more green, I grew disturbed by the number of plastic yogurt containers I had accumulated, so I was all for it when my housemate decided to make his own yogurt. Turns out it’s insanely easy. You just heat milk on the stove at a high enough temperature to kill any bacteria (180 degrees Fahrenheit), cool it down again, add a couple tablespoons of already-made yogurt to get the culture started, and stick it on your shelf overnight—presto! It’s good, too. This site offers some handy instructions, and here are some ideas for what to do with plain yogurt.