sf wrote on 18 Sep 2005 in rec.food.cooking

> On Sat, 17 Sep 2005 20:31:25 -0400, maxine in ri wrote:
>
> > We're setting up the yardsale at my temple, and I saw this brandy-new
> > 1 quart WestBend yogurt maker. I'm a sucker. I bought it.
> >
> > Is there anyone still on this planet that makes their own yogurt? Any
> > suggestions or recommendations for what to use for the base? I have
> > TJ's Greek yogurt and yogurt cheese, and figured I'd give them both a
> > try.
> >
> > The basic recipe calls for 1 quart milk, 1/4-1/2 cup dry milk powder,
> > and a half cup of yogurt with live culture. What do other folks do
> > for a base?
> >
> Maxine... I just go to Safeway and buy "plain" for the starter.
> That's all you need! "Recipes" are things like "add nonfat dried
> milk" to the milk (which increases denseness).
>
> What are you looking for? I'm not a big fan of "flavored" yogurt. I
> will add fresh fruit just before eating and I make vanilla yogurt.
> That's as exotic as it gets for me.
>

Adding evaporated (not sweetened condensed) milk adds creaminess.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.