Does anyone make their own yogurt?

[lettucebe]

9. Late to the party. I make a gallon every 10 days or so

Just for me. Husband never eats it, but I'm addicted. I always drain for a couple hours cuz I like it thicker, it's nearly cheese sometimes. If you like Greek style (just because it's been drained of whey), then let it hang for an hour or more. You can also just have it in a bowl (still in the muslin or cheesecloth or whatever you're using) in the fridge overnight. I keep some whey in case I go too far.

I make it on the stove, heating to 193° or thereabouts, then cooling to 110°, then adding in my leftover from last time. I've used cultures, and they work great but once you've started, you don't need new culture every time. Then goes into my dehydrator set at 112° -- this usually in the evening so I get up in the am and drain it. Doesn't hurt it to be at room temp.

I've also used store-bought plain yogurt and lately a couple brands of really lux and delicious yogurt had plain available so now I'm torn which to use. As long as it's plain and has live cultures, just read the back to see what it has, you don't need to pay for expensive cultures. I may try drying some of the store-bought plain I bought.

I make curd, mostly lemon but also orange and raspberry (which was soooo good). I make that whenever I run out. I just eat it with the curd, and sprinkle grape nuts on top. Most mornings, that's my jam.