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@avmcbellar I was so happy my yogurt came thick and smooth this time. I used a little more organic whipping cream with the half and half this time. I normally eat half of it at a time along with some kind of crunchy topping or fresh fruit. Found a new topping at Trader Joe's yesterday. Might be my supper tonight 🙂 I was thinking I might try to make the yogurt with almond or soy milk but I think it takes longer.
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@johnbishop John, if you like, you can decrease the fat content in your yogurt and make it thicker. Before greek style yogurt was available, I purchased regular yogurt. To make it thicker, I strained it in a mesh strainer to get the water out. I let it sit in the refrigerator until I got the desirable consistency. I agree a fattier yogurt will be creamier and better tasting. At times I eliminated some of the fat to get a lower cholesterol yogurt. It is all about what you want. Hope this helps. Toni
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@johnbishop John, good experimenting! FYI....I had read not to use almond milk. In order for the bacteria to grow it needs to feed on carbohydrates. I have only used cow’s milk so far. I have bought non dairy yogurt to try but I did not like it. I found it to be too runny unlike yogurt made from cow’s milk. Toni