Search results for query: *

You're welcome!

Really all that's needed is to wrap your bowl of yogurt in a thick towel and put it in the oven with the oven light turned on overnight and your yogurt will be ready by morning. Been making it for more than 45 years this way lol.

CC's CoopCuties : Quote: True. Or we can put it in this way: The more dry matter (both non-fat dry matter and fat) in the milk, the thicker the yogurt. You may achieve it by chosing a milk with high dry matter percentage (that might not be a possibility), by adding milk powder or by...

<<<< Is there anything wrong with doing that, rather than getting a new small yogurt from the store each time? I figure I'll know if it stops working.>>>> I've been doing it that way for more years than I'd like to say... hmmmm. It may become tangier with time so just start over with fresh yogurt.

Quote: That's what I was thinking. My kids love to drink the yogurt from the little cups from the store sometimes, so I know they would still eat, or should I say, drink up all it's goodness. I just hope for myself that I can find a way to get it thicker, other than draining it everytime in...

Quote: Add to your buttermilk fresh milk and set it in a warm place. 24 hours it should be buttermilk. Will do thanks.

I have a question re "The Buttermilk Project" To make more must we start with another commercial carton of buttermilk or is it possible to use the one that we've made? Sorry if this is a no brainer, quess I could try using my B but thought that I'd take a shortcut and maybe save on milk...

Just wanted to thank you for the Buttermilk info. I'm on my second one now!