I made another batch today. It came out good. I have been eating it with a little bit of honey stirred in. Yummy.

:lol: Thanks! :D

I wanted to let you all know about the results of trying more non-fat dried milk.
I had about 3/4 to 1 cup nfsm left from the last box and decided that I would try to increase the amount as suggested in the last article that I read. Well...it was the most solid yogurt to date. If fact, I wish I hadn't dumped out the liquid when I transferred it over to my yogurt container, after it was done, because it is really solid. I think that I should have stirred it back in. It has the good taste of the other batches, and this batch was also the first one for my new starter. I think that I would probably do it again, but let me warn you it is more the consistency of the yogurt cheese. If I recall, it set in my yogurt maker for about 12 to 15 hours before I could get to it. I really do like my homemade a lot better than store-bought. So does my yogurt-hating DH!!!!

I tried a batch earlier this week where I added a couple of cinnamon sticks to the milk while it heated. Mmmmm. It's definitely a sweeter taste and works well with fruits.

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I have been following this thread with interest as I was contemplating making homemade yogurt just a few weeks ago. I have made 2 batches using reconstituted skim milk powder plus extra powder and one batch turned out runny (not enough heat I believe) and the second batch was perfect. I used a warm oven and wrapped the bottle of yogurt in a thick towel to insulate the product while incubating after the oven was turned off. I used to make yogurt years ago and always had good success with the oven method. I like my yogurt with oatmeal and a little brown sugar.

I'm using my yogurt with 10 grain cereal that I make in the pressure cooker for my breakfast. Yogurt is my evening snack with unpeeled apples, stevia and one inch of banana or strawberries. Stevia I'm using is English Toffee.

I'll be making another batch tomorrow and I'm going back to using 1/2 c. of dried milk. More dried milk makes it too solid for my liking. I couldn't get it stirred smooth, but it was sure nice and tangy and thick. Just too darn thick. I've used this batch to cook with mainly, because it is so thick. My hats off to all of you who don't use the yogurt machine. I'm just not organized enough, and I'm lazy, and the yogurt machine is easy!!! LOL!!! Still have not frozen any of it. I need to because my DH and grandchildren eat an ice cream treat every night and I've been doing NAS ice cream with the sugar alcohols and WOW!! Gastric repercussions!!!!

Happy yogurt making.

I was finally able to get my hands on some powdered milk to try the powdered milk method. I made a whole gallon in my soup pot and it turned out really really well. Nice and thick not and not very tart. Should last me most the week =)