Kate-
As a tip, you can either start your next batch from your current batch if you save a little (about 2 heaping tbsp per quart), or from a store bought carton of plain yogurt. It's actually a little less fiddly for me that way. We LOVE homemade yogurt - we actually just made some yogurt cheese (put yogurt in cheese cloth and let drain). It's a nice sub for sour cream, and makes great dips!
Now...if I could just figure out homemade kefir....
CA
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10-23-2007, 07:09 PM #11
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