Making Yogurt

Preparation info
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By Anne Willan

Published 1989

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Yogurt made at home is fresher and therefore less tart than commercial types. The flavor and texture will vary depending on the fat content of the milk, the type of yogurt used as the starter, and the amount of time it takes to thicken. Pasteurized rather than ultra-pasteurized (sterilized) milk is preferable. To make 2 cups/500 ml yogurt