I don’t discuss failures very often because a lot of the time, they’re sort of boring stories, i.e., my leavening ratio was off, the dish was bland, spices should’ve been toasted, etc. They’re not really all that exciting, but I think talking about them is important because probably from the outside it looks like I ace every single dish and the reality is that I don’t. AT ALL. And also, we all know perfection is dull. Is there anything more boring than perfection? No. Today I was hoping to share with all of youse a beautiful silky smooth recipe for Homemade Yogurt. I started out hopeful. I did a ton of research and settled on the fact that there was no way I was going to buy a yogurt maker. Because A: I don’t need another kitchen gadget. B: I don’t make that much yogurt to justify the cost. So, I did what a lot of people suggest: I mixed in a teaspoon of sugar into 2 cups of fresh milk (just to encourage the bacteria) and heated it to 170F-180F. At this time, the milk should cool to 110F. I did this. And then I mixed in about 1/4 …

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