For this recipe, feel free to use low-fat or fat-free milk if you’d prefer. I think whole milk yogurt just tastes better, so I call for it here. Soy milk generally doesn’t have active cultures, so it isn’t a good candidate. If you’re smart, you may decide to do a double batch of these roasted strawberries and use them later spooned over vanilla ice cream or ladled on top of a simple butter cake. Please note, I didn’t note prep times or cook time in this recipe as it will vary so much depending on how you decide to process your yogurt.

Make Yogurt:
1. Pour the milk into a heavy-bottomed medium saucepan and over low heat, bring the temperature up to 185 F. Don’t stir during this time.
2. Remove from heat and allow the temperature to drop to 115F. If you want to speed this process up, slightly submerge the saucepan in a sink filled with a few inches of cold water. If your soon-to-be yogurt develops a skin on top, skim it off with a spoon and discard.
3. Once the temperature reaches 115 F, add your starter (powdered starter or store-bought yogurt) and whisk quickly to combine.
4. Process your yogurt:

Yogurt Maker Method: Divvy the milk mixture into the small glass cups of your yogurt maker and follow the manufacturer’s instructions on processing. You can expect a general processing time of 7-9 hours here.After processing, refrigerate for 2 hours before enjoying.

The “Old Fashioned” Method: Gather 2-4 large glass mason jars (depending on the size of your cooler) with lids and fill two of them with very hot water. Screw on caps and place in cooler. These will help maintain a warm temperature in the cooler. In the remaining jar, pour in the milk mixture and screw on lid. Wrap the jar snugly in a towel, place in the small cooler, and close the lid. Taking care not to jostle the cooler, set in the warmest spot in the house. Check progress in 10 hours. On occasion, depending on temperature and starter, my yogurt has taken up to 14 hours using this method. Once firm, refrigerate for 2 hours before enjoying. Do note that the yogurt will firm up a little further in the refrigerator, so if it’s looser than you like it, don’t worry (and, see “Note on Yogurt Thickness” below).

Roast Strawberries & Toast Amaranth:
1. Line a baking sheet with parchment & set aside. Preheat the oven to 350 F.
2. Cut strawberries in half lengthwise. If they’re very large berries, you can quarter them instead.
3. In a medium-sized bowl, combine the honey, balsamic vinegar, maple syrup, olive oil, salt and pepper.
4. Add the strawberries and toss until they are fully coated.
5. Turn the berries out onto lined baking sheet and roast until the fruit has softened and the juices are just beginning to thicken, about 40 minutes.
6. To toast amaranth: Place a small, dry saucepan over high heat (don’t use a low-sided skillet as the amaranth will jump as they puff). Get the pan very hot before adding the amaranth; shake the pan continuously until most of the seeds have puffed up. If some of the seeds start turning a darker color — that’s o.k. Some are stubborn and don’t necessarily want to pop, so if you have a good mix of puffed and little-bit-darker amaranth, you’re in business. If you have extra, store in a little air-tight jar and use throughout the week.

Note on Yogurt Thickness: If your yogurt is too lose or you prefer a Greek-style yogurt, simply drain you homemade yogurt. Line a colander with cheesecloth or a very fine weave dishcloth and place it above a large bowl. Strain the yogurt. Either discard the liquid (whey) that strains away — alternatively, many folks cook with it. Scoop the remaining thicker yogurt into a bowl; enjoy.