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Well, I have made countless batches of different yogurt since I first posted. I have used: 3C 1% milk with 1C half & half; 3C whole milk with 1C half & half; 2C soy milk unsweetened with 2C 1% milk and so on. To this amount I usually add 1/2C powdered instead of the usual 1/3C because I like thick yogurt. I've also added a six oz container of Chobani plain yogurt which seems to make a firmer yogurt but less tart than if I used any other plain yogurt. I also LOVE the yogurt cheese maker because when I put cooled yogurt in it and leaving overnight in the fridge I get a lovely THICK cream cheese type texture. My kids have used it as both cream cheese and sour cream.
My daughters friend is lactose intolerant and drinks alot of soymilk so I'm going to try a batch made with just vanilla soymilk for her WITHOUT adding the dried milk but I'm concerned that it won't be "set". Any suggestions for a dried milk substitute that isn't dairy?
The batch I have cooling right now is half vanilla soymilk and half 1% milk. Can't wait to try it in the morning!
BTW I usually add locally made honey and some homemade granola I made for the best treat ever!
My daughters friend is lactose intolerant and drinks alot of soymilk so I'm going to try a batch made with just vanilla soymilk for her WITHOUT adding the dried milk but I'm concerned that it won't be "set". Any suggestions for a dried milk substitute that isn't dairy?
The batch I have cooling right now is half vanilla soymilk and half 1% milk. Can't wait to try it in the morning!
BTW I usually add locally made honey and some homemade granola I made for the best treat ever!
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