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Made some yogurt this weekend and having for breakfast this morning with fresh picked Boysenberries from our berry patch. I also strained some and have a lovely soft yogurt cheese. Great on toast with homemade jam. Sandee

Quote: I use one envelop of plain gelatin in mine if I want it thicker. Also, try using jelly/jams to sweeten, just stir in when you get ready to have some. I use a tip for keeping the whey from coming to the top of my sour cream and it works. After taking out the sour cream - smooth the...

Quote: These Internet sites are the same ones that I use to get my cultures, citric acid, salt and other cheese making supplies. The owner of New England Cheese Company, Ricci has her book for sale there and it is really good to learn from and taught me a lot about making cheese, as well as...

Quote: I have and do hold back a small amount of my yogurt for the next batch and have had no problems. But agree with MissPrissy that if you use ultra-pasteurized then it is not the same. I never use it for for cheese or yogurt. My cheese book also indicates that all the good bacterias...

Quote: I have only made soft cheese. I don't have access to fresh milk and have to buy a hormone antibiotic free goat milk from Trader Joe's. I want to expand to an aged/harder cheese. I get all my supplies from the New England Cheese company. Any advice or recipes would be appreciated...

MissPissy - Have you ever tried making goat cheese? I make it and it's divine Sandee

Quote: When I make yogurt I use a package of gelatin to help thicken. I have some homemade pectin may be I'll try that next time. Thanks for the tip. Sandee