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That was ingenious, making it in an incubator. I don't have an incubator, but wonder if I could get the right temps w/ my cookie tin water heater??? I have been having trouble w/ consistant low enough temps w/o being to low. I didn't want to have to go buy another appliance b/c of the extra...

I think it is 8 hrs for the least tart yogurt. That was what a previous poster stated, he and his family have made it from scratch for generations.

Purest will disagree w/ me, but I think it depends on your taste. Do you like the taste of the imitation vanilla, if you do use it.

Yes, but with an exception. If it is just homogenized you can use it but if it is ultrahomogenized you cannot.

Quote: I don't know this for a fact, but just guessing, wouldn't that be how you make soured cream?

marenostrum Thank you for posting your method, I tried it tonight and it was the best yogurt I've ever made, or even eaten. It is a little more involved then my usual method, but sooooooooooo worth it. I have to agree w/ you the cooking the milk down gives a very nice flavor.

marenostrum, thanks for the detailed multigenerational personal experience in yogurt making. Did I understand correctly you only "cook" (or incubate) the yogurt for 5-8 hrs and not 12, and going longer then the 5-8 makes a "tarter" (more sour) yogurt? I had always strained the "yogurt juice"...

Quote: And don't forget Fez's

I just bought a "roaster" cooker that is 6 qt capacity and has temp controls down to 100 in the hopes of trying some yogurt and or cheese recipes.