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Delicious and nutritious, and potentially cheaper than the store-bought kind.
Everything needs to be squeaky clean so that unwanted bacteria don't contaminate your yogurt culture.
"Yogurt Culture" is anything in which the yogurt bacteria (usually _Streptococcus thermophilus_ and _Lactobacillus bulgaricus_) are living. The easiest place to get a yogurt culture is from some ...
To make a quart of yogurt you will need 4 cups of milk. Any kind will do (yak, cow, goat, nonfat, whole, whatever.) Bring the milk just to ...
If you have a thermometer (a candy thermometer would work best for this), allow the milk to cool until it is somewhere between 105 and 115 degrees F. ...
One by one, add a few tablespoons of the innoculated milk to the yogurt culture. This is a sort of pre-mix that will allow the culture to dissolve ...
Stir well once the addition is made.
In order to transform from milk to yogurt, the bacteria needs some time to grow and work its magic. During this time, the mixture needs to be kept ...
After 4 hours or so, the yogurt should be ready. One of the great things about making yogurt is that you can alter the taste of it by ...
If you like your yogurt sweet or flavored, you can adulterate it after it cools. If you like vanilla flavored yogurt, don't just dump vanilla extract in, but ...
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