I asked this on another thread, but thought it might be best to start a new one:
When I lived on the East Coast, I used to make yogurt from scratch fairly regularly. I think I got my first batch started with a bit of yogurt from my Mom, who started her original culture years earlier with just milk and lemon juice. Since moving to New Mexico, I just can't get a yogurt culture to survive, even if I use a large amount of live-culture, raw, organic commercial yogurt to start it. Is it possible that the altitude or dryness is somehow inhibiting the culture? Does anyone have any tips as to how to get a good yogurt base started?
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...
by Gretchen Lidicker | If you want to eat less sugar, finding no-sugar and low sugar breakfast recipes that are both easy...