Foodies Corner - Homemade Yogurt
This is the book that first got me into making my own yogurt.
I soon learned to incorporate a cooler into the recipe to keep the bacteria in the zone. The bacteria that create yogurt are only active within certain temperature ranges. Proteins are broken down into amino acids, and they are time/temp-dependent. I get by using a calibrated thermometer, and the cooler is used to maintain that temp so the bacteria can do their job. Too hot, you kill the desired bacteria...too low, bad bacteria can take hold and ruin it.
There are a gazillion reasons to make your own, possibly even a quad-gazillion, or even a mega-quad-gazillion...no one is really sure.
One BIG reason is health concerns. Read this...
Commercial Yogurt Won’t Do Squat for Your Health
So why am I posting this right here, right now? Because I'm getting a new toy in a few days. Stay tuned!