kalanamak > wrote in message >...
> shawn wrote:
> >
> > Hi! I am learning to cook and was wondering how yoghurt
> > can be made at thome.
> >
> > Any body has experience in making them.
> >
> > Thank-you in advance
> > Shawn
>
> Lots. For modest amounts, slowly bring a quart of whole milk to a
> simmer,

I've never made yogurt, but thought I may give it a try. I noticed
all the postings call for whole milk. Is this necessary to have the
yogurt set-up properly or some other reason? Is it just because it
tastes better? What happens if you use 2% or non-fat?

And if I may again borrow a bit of your experience: How do you get
the yogurt runnier? Keep testing for the right consistency, then cool
down in the fridge so most of the bacterial activity stops?

Thanks in advance,

Ken