I could not find yogurt in U.S. stores to match the dense creamy yogurt that I had in Europe so I started making my own. Just heat up a half gallon of whole milk to about 190 degrees, set aside and let cool until about 115. Then stir in a couple tablespoons of plain organic yogurt as your starter. (for future batches just retain a few spoons of your homemade batch.)

Sit the pan with the milk in your oven that is turned off but has the light on. Come back in 4-6 hours and you have yogurt. I take the additional step of draining the yogurt in a coffee-filter lined colander in the sink for a couple more hours to get the thick consistency of greek yogurt.

Refrigerate. To serve, drizzle with honey or add a dollup of homemade preserves or top with berries (and balsamic vinegar) and you have a wonderful treat! Way better and way cheaper than store bought.

I learned to love yogurt while living in Iran in the 70s. Yogurt and Persian melon was near orgasmic. Yogurt with cucumber, mint, olive oil, and garlic–mmmm.

Yogurt and berries–always good, too, especially as you have ‘doctored’ it.

But I have yet to appreciate yogurt with wine. I’ll have to try your rec.