"Ken" > wrote in message
...
> 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

You can use any type of milk you want. I use 2%. I like the mouth feel of
yogurt made with whole milk better, but I find that 2% is nearly as good.
If you want thin yogurt, omit the milk powder. Also, the longer you
incubate the culture, the thicker it will get until it reaches its maximum
thickness, which is in about 3 to 4 hours.