"maxine in ri" > wrote in message
...
> 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 in ri

Not for the base, but this is a nice and unusual yoghurt flavour IMO - fresh
strawberries cut into small pieces and set in a bowl, add a little ripped up
and bruised fresh basil, sprinkle with some (to your taste) medium brown
sugar and mix it up. Let it start to break down the strawberries, then
bruise it all a little more and stir it into the yoghurt.



Shaun aRe - Another I like is simply muesli, left overnight in the yoghurt
before eating.