It’s taken too long for me to actually do it, but now I HAVE!! I’ve made homemade yogurt! Correction – WE experimented with making homemade yogurt! Despite my love of all things microbial and my dislike of spending lots of time cooking, I’ve not really made much fermented foods other than pickles about 15 years ago. Those days are changing! Several friends along the way have encouraged me to make homemade yogurt, but reading the book The Good Gut pushed me over the edge. Certainly we go through a ton of yogurt and heck – what kind of microbe-lover am I to not make fermented foods? Ever since getting pregnant with Emily, my mid-morning snack has been a cup of plain Greek style yogurt that I add fruit to. Yogurt, especially the thicker Greek-style, is the one thing all members in my family enjoy – and so do our microbes. It’s a fabulous substitute for sour cream and often adds depth to butternut squash soup. Funny – reading this – it sounds like I like to cook and am a foodie. Truth is, that’s my husband, but I guess he’s teaching me to appreciate food more nowadays. So – how