On Sun, 18 Sep 2005 18:07:09 GMT, Christine Dabney wrote:

> On Sun, 18 Sep 2005 13:55:12 -0400, "Bob (this one)" >
> wrote:
>
> >zxcvbob wrote:
> >> Bob (this one) wrote:
> >>
> >>> maxine in ri wrote:
>
> >>> Cream. 40% milkfat. No dry milk.
> >>>
> >>> Astonishing.
> >>>
> >>> Pastorio
> >>
> >> Doesn't that just make sour cream? Or do you mean add 1/2 cup of cream
> >> to the milk instead of adding dry milk? I'm confused.
> >
> >I use 40% cream for the whole liquid content. It doesn't make sour
> >cream. The flavor and texture are unique. It's not particularly acid on
> >the tongue, as sour cream is, but it is thick and intensel
>
> This sounds a bit like the Greek yogurts...
>
> Is that how one gets a Greek style yogurt? I have fallen in love with
> Trader Joes Greek style yogurt, and would love to be able to make it
> myself.
>
This is something to learn... is it part of the original recipe or
stirred in after the yogurt is made?