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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Ain't nobody got time to be making yogurt at home, hon! Perhaps it is GOOP posting?[/quote]
you are joking right? It literally needs a few seconds to set yogurt with starter.. the time you took to post on dcum..  :lol: [/quote]

12.21 again.  So you only need to it the starter in your milk?  Really?

Yeah no.  You’re either using freeze-dried culture or store bought yogurt as culture.  And while some heirloom cultures work at room temperature (very runny, ime), others have to be kept warm (with a pilot light in the oven, I’d be fine leaving it overnight; with the oven running, it’s during the day while I’m available).  Regardless, you skipped scalding and cooling the milk!  You don’t scald it and it doesn’t work as well, in addition to having who knows what microbes in it.  Then there’s the straining if you prefer Greek yogurt (I do).

Making yogurt is time consuming.  Making cheese (fresh mozzarella and hard cheese) is time consuming.  Making ricotta and cottage cheese is time consuming.  It’s all possible, to one extent or another.  (I’ve never made cream cheese, no inclination to try.)  Kefir is the only one that’s easy to do, but I end up smooshing the starter through the sieve, then I need more starter.[/quote]

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