Homemade yogurt is much yummier than store yogurt. (I googled for a recipe) As an added bonus, it is also cheaper. Blend up drained canned peaches and add them to the yogurt for creamy bliss.
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Hee, I’ve done the home made yogurt before… I don’t know. It can turn out really bad, but usually it is pretty good. What are you using as your base culture? Did you get some yogurt starter stuff or did you just buy a jar of active culture yogurt from the super market? (The first makes better yogurt because it has both bacteria that are used to make yogurt. Most active culture yogurts are pasturized and then L. acidophilus, is added to the mix. Without the second type of bacteria, some batches come out all wonky.
Well, good luck with your yogurt. I love kitchen microbiology.