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Home Cooking

How do you flavor home-made yogurt?

Rivilian | Oct 10, 201505:59 PM     31

I've recently dived head-long into home made yogurt, with great initial success. I now routinely produce a heavy Greek yogurt stiff enough to hold up a spoon. I've been culturing about a half-gallon of milk - one quart whole milk, one quart half-and-half - and then draining it overnight after incubation, about twice a week. I will soon begin incubating twice that much at a time. My lovely bride has decided what I make tastes better than the store-bought stuff she's been eating.

My next evolutionary step is to produce a wide variety of flavors in the finished product. I'm diabetic, AND I have a humongous sweet tooth. So, I've experimented with Sweet-n-Lo (yes, I ~like~ the bitterness of saccharine) and also Stevia. I've flavored batches with fresh lemon juice, fresh lime juice, and vanilla.

Now I wish to get more adventurous on flavors, so long as they're sweet. It occurs to me that some here may already have invented the wheels I wish to use.

So, if you flavor your home made yogurt, what do you use to do that?

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