I've been toying with this idea for awhile, after having success making homemade creme fraiche.
The book basically asks for two ingredients: 2% milk and good yogurt. You heat the milk to a simmer, let it cool to 110, mix a little with a tablespoon of yogurt, and let it sit covered in a warm area. Does that sound right to people?
I have Fage Total Greek Yogurt: full fat, 2%, and nonfat. What would be best? Has anyone made homemade yogurt with Total?
My 2% milk is Strauss organic, so I figure I'm fine with that.