Omelet wrote:

>
> Our recipe was simple. 1 gallon of double made powdered milk (doubled
> powdered milk per water recipe) and a couple of tablespoons of starter,
> usually left over from the previous gallon of yogurt.
>
> We started with Dannon brand unflavored.
>
> Place gallon jar into a small ice chest filled with the hottest tap
> water your tap provided (ours is set at 120) and let sit for 24 hours.
>
> The yogurt was thick enough to stand up on it's own.
>
> I may have to try scalding it next time I make it if it turns out
> thicker. Why do you think it does that? Higher sugar content?
>
> I like using powdered milk as it makes it fat free, but YMMV.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Using powdered milk is very convenient.
Adding 1/4 stick of butter would certainly bring the fat content back
up.
Wonder if that would effect the bacteria's ability to make yoghurt? -
Mike