Katra wrote:

>> I'll have to give that a try. I've used the NFDM to create a firmer
>> yogurt, but not as the sole source of milk proteins.
>
> Let me know if it works for you as well as it worked for me. ;-)
> I like Dannon, so just started my own culture using a few tablespoons of
> their plain, live culture yogurt.

That's what I've been using since I lost my other strain. And, yeah, I
bought it 'cause Rachael Ray was on the container...

>> > Why do you not add the honey AFTER the yogurt has set up?
>>
>> I don't. I add it to the milk before scalding.
>
> Why? Just curious, not being combative. ;-)

It gives the yogurt an extra tanginess, the basic yogurt has a little more
flavor to it.

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"