This post has the latest update to my yogurt recipe. After years of no problem with the pectin recipe, I had a mysterious problem of the yogurt not fermenting. In the process of fixing this, I discovered that if I use organic 2% milk, the yogurt thickens very nicely, with no thickener required (see the Thickener section below for more details). This surprised me – I didn’t expect that the organic milk would impact the thickness. But, I have lately been using this recipe with no thickener. I left the pectin recipe post alone (a link to it is here), and added this one. This recipe easier than the pectin recipe, because it eliminates the steps required to dissolve the pectin. It’s simple: just heat the milk, add the starter yogurt, and ferment in the yogurt makers. Why do I need a long post for that?
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