My husband and I have been making our own yogurt for about 1.5 years. Once you make your own, you’ll never go back to store bought! We like to know what’s in the yogurt (i.e. just milk!) and it’s also cheaper (about half the price of buying it) and reduces waste a bit. Yogurt maker: We use a Euro Cuisine yogurt maker with an extra tier to make 14 individual portions at one time. This solution works very well for us. Euro Cuising products are available on Golda’s Kitchen:
Milk: You can make yogurt out of different milks (we have tried goat and almond) but we always revert back to cow… Habit maybe but also we just like it! We buy Rockridge organic skim milk on Spud. Honestly, 1% or 2% milk makes much creamier yogurt but you can get away with skim. Culture: We buy yogurt culture from Community Natural Foods. You can use a previous container of yogurt for your culture but ours usually gets eaten… The probiotic cultures have not worked for us so we stick to the plain one. It is pretty cheap to buy but you must keep it in the fridge! Greek yogurt or thicker yogurt: To make Greek yogurt, strain the yogurt. Use a cheesecloth. Strained yogurt is also the base for things like frozen yogurt!