Hi, everybody. You guys are all so smart here. So here’s the situation:
I’m spending too much money on Fage yogurt, and want to attempt to make it at home.
I’ve read the great threads on yogurt making here
with great comments by Sam F. and others.
I love Sam’s microwave recipe and that’s what I’d like to try first.
So what do I do to make a thick yogurt? Use a higher proportion of dry milk to fresh milk, I’m guessing, but what is that? Has anyone ever made any yogurt as thick as Fage? Is it OK to use 100% powdered milk or does that not work as well?
Which brands of powdered milk are best? I have no idea. I live in the SF Bay Area, and can shop at Whole Foods, Costco, grocery chains here, etc.
Is Stonyfield the commercial yogurt with the greatest amount of live culture per volume?
I‘ve read that the Fage 0% Fat didn’t work so well as a source of live culture.
Is there some correlation between fat percentage and the yogurt thickening?
Any other tips are welcome!
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