Sometimes I make yogurt to remind myself that I can.

It feels good to know that I have acquired knowledge of how to turn a simple ingredient into a new product that I can use.

Find an activity that reminds you that you can make things - food, yogurt, bread, wood working, a garden, a blog entry, or a friend.

Recipe for yogurt:

• Heat milk (I use raw milk) to 90C stirring often;

• Take milk off the heat and let it cool to 35-40C;

• (While milk is cooling) Set aside 1 cup of kefir for every 2 gallons of milk.

• Once milk has cooled, mix the kefir with the milk and give it a good stir.

• Put that container (I use a big stock pot), in the oven with the light on and leave it there overnight (no heat).

• The next morning, enjoy yogurt. If you want it firmer, put it to the refrigerator.

• Note: The longer you let the yogurt incubate the more sour your yogurt will become. Kefir yogurt almost never goes bad!