On Jun 25, 8:22 pm, Dee Dee > wrote:
> On Jun 25, 8:18 pm, Michael Horowitz > wrote:
>
> > >I like using powdered milk as it makes it fat free, but YMMV.
>
> > That's close to my normal routine, but I'm trying to add some weight
> > so this batch is with whole milk. Normally I make a strong batch using
> > the non-fat powdered stuff, nuke it until it's 120^, cool it to
> > 110(?) and add 2T of Dannon. Put it in the over pre-heated to its
> > lowest and leave the light on overnight; then in the refer for some
> > time. - Mike
>
> Mike, I make yogurt 2-3 x a week (most of the time, whole milk).
> Here's my routine. Put a 4 cup pyrex in the microwave for 2min35
> seconds (110º) or let it cool to 110 if it is hotter. I
>
> In a very small bowl, I put 2T yogurt in from either storebought
> yogurt, or the previous batch of yogurt. I pour a little of the 110
> milk into this small bowl, stir it well and add to the 1qt pyrex bowl
> and stirl well. I get another 2T yogurt and add it to a very small
> bowl. Then I pour a little of the 110 milk/yogurt mixture into this
> small bowl and stir well, then add it to the 4 cup 100 milk/yogurt
> mixture. I don't add any powdered milk.

Because having it taste good is more important than thick consistency.
>
> When it is finished, I will do one of three things:
> 1) strain it a little while getting the consistency of Greek yogurt.
> 2) strain it much longer, using the whey for bread making.
> 3) eating it in a runny state, adding cereal/kasha, ground flax, wheat
> germ, ground almonds and blueberries, honey and cinnamon; sometimes
> adding pomegranate juice and cranberry or cherry juice, depending on
> the consistency and whether I want it to taste fruity.

Well prepared. Great post.

> Dee Dee

--Bryan