Originally Posted by
ptquilts
I once made homemade yogurt with half and half, and OMG was it good!!
OH, that sounds deliciously rich! I've made yogurt with every milk thickness but never ventured into the creams. When I make yogurt, I simply heat my milk - hot - then cool to lukewarm, add my starter yogurt, cover the pot and wrap the whole thing in a heating pad and thick towel for the night. Never had it not work. I did try straining it once to make greek yogurt but it was too messy and I lost too much. Once I've made a batch of yogurt, I use some of it to start the next batch. Very much like sourdough!