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I use regular powdered milk, not the instant kind, and as long as it is completely dissolved, it doesn't leave any graininess. It is a much finer powder than instant and takes longer to dissolve.

I have a question about making cheese......I made a batch of mozzerella from the instructions on page 25. It turned out really good for a first time. My question is....the left over milk after I took out the curds was really white/creamy looking still. It didn't look clear at all (or gold). Did...

I haven't caught up on all the thread but I wanted to share... I made yogurt for the first time last week....thanks for all the info....and both batches turned out great, really creamy and pretty thick. Mine did have a crust, i guess you'd call it, of the cream floating up. I added half a cup of...