"You really need an electric kneading method of some sort to make this dough reach its full potential, but it is a very tasty dough. A new staple of mine. I regularly have dough balls in the fridge ready to pull out and use. They will barely last two weeks, but they can last that long in fridge. This dough is fantastic though. It doesn't need to sit over night in the fridge, but it is better if it does. I will take a ball and put it in with a little olive oil and just make some bread sticks. I am so happy I found this recipe.

"This is the best base for a tomato sauce. You can expand a lot on it, but using this as a starting place is excellent. I have changed out fresh tomatoes for canned, added mushrooms, used fresh herbs when available, etc., so many options. It is definitely spicy, I like it, but a lot would find it too spicy. I have started halving the sugar.

This is now my starting place for tomato sauce from now on, and it is hard to buy tomato sauce at store, when I know I can whip this up...

"This is my favorite recipe. I tried a few (including crockpot), and this is the easiest, no hassle, quick recipe with excellent flavor and versatile results. The honey addition makes the recipe taste awesome straight up.

In reference to comments about needing to bring temperature to 185. That isn't necessary when using pasteurized milk. 185 is higher than needed anyway. It can be good to hold at higher temps for an extended period uncovered, however, to help make a firmer yogurt (concentrated).

I have a gas oven, so it is always a little warm in there and I can put it on the stone with a towel over it and that works pretty well.

If you drain off whey, you can use it to make sourdough bread as well.