maxine in ri wrote:

> I followed the directions exactly the first time, and other than the
> milk browning on the bottom of the pot, it worked great, using TJ's
> Greek yogurt for a starter.
>
> Second time, I heated the milk in the microwave, added some TJ's
> yogurt cheese (very thick yogurt), and it didn't set hardly at all.
>
> Can I reheat this mixture of milk, powdered milk, and a few bits of
> yogurt, add some plain store yogurt (SS&S has a version with no added
> pectin and live cultures, or else Shaws or PriceRite) and maybe not
> have to toss the pint or so of uncoagulated liquid?
>
> maxine in glub...glub...glub
Maxine I make a lot of yogurt. Use reg yougurt with active bacteria not
cheese. I like whole milk but it really doesn't matter. Bring the milk
to almost a scorch then allow to cool a bit. Make sure it is not higher
than lukewarm or it will kill your starter. Test on your inside wrist.
Add your starter and make sure it has active bacteria in it. Do not
do this on the same day as you are baking bread as yeast will interfer
with the bacteria. I like to let my yogurt go for about 24 hr. Once it
yougs - firms up - refrigerate then enjoy. If you want yogurt cheese
scoop some out then let it sit in a stainer lined with cheesecloth
overnight.