Originally Posted by
yngldy
I remember when people made their yogurt in jars on top of a heating pad! Guess if you put the pad and jars in a cooler, the heat would hold better.
That is exactly how I make mine!
Bella Boo, I would love to have you post your recipe using the products you listed above. DH is lactose intolerant so I would like to try some that are not milk based although he has fewer problems with cultured products than he does with standard milk products. It seems the little yeasties in the culture consume a lot of the lactose in the milk. I have tried soy yogurt and can say I am NOT a fan. We do use almond milk and enjoy that but I have never made yogurt with it. Our son gave us a yogurt maker for Christmas but the container is so small that I haven't even used it yet. I usually make a large batch when I get busy and make it.
Anyone know how to obtain a tangier flavor to home made yogurt? I actually prefer it a little tangier than the mild product that I get when making the home made version. Ann in TN