After making many gallons of yogurt, I think I’ve figured out the easiest, most fail-safe method. To summarize: 1) Use Yogourmet starter for consistency, 2) use ultrapasteurized milk to avoid the tedious heating-cooling step, and 3) use a yogurt maker to avoid the complicated low-tech yogurt-making methods.
Ingredients:
Yogourmet starter/culture. Using a little plain commercial yogurt does [...]

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Posted by isaac on Wednesday, June 7th, 2006 at 8:11 am.