zxcvbob wrote:

>
> I make it a quart at a time (although it's almost as cheap to buy plain
> yogurt in quart cartons.) I use powdered milk mixed extra strong,
> unless I get a good deal on 2% or whole milk at the store, then I use
> that but fortify it with a little milk powder. Heat to about 180°,
> allow to cool to 105°, stir in about 1/4 cup of good commercial yogurt.
> Incubate overnight in a huge plastic insulated mug with a lid. Have to
> cover it with a towel because the lid is not insulated. I'm not sure
> why it works better to cook the milk first and then let it cool, but the
> resulting yogurt is noticeably thickerer.

You heat the milk to rid it of competing microorganisms - at least
that's my understanding. You could probably just let the milk sit out
and turn on it's own accord and get something that looks like yogurt
too. I wouldn't eat it though...

>
> I like to use fruit-on-bottom yogurt for the initial starter, scooping
> out about half to inoculate the new batch and *then* I stir it.

That's cheating - I've done that. :-) I'll eat the top part of the
yogurt first without stirring so the remainder has a better fruit/yogurt
ratio. :-)

>
> Bob