Originally Posted by
gregf83
I solved that problem and have it on my porridge every morning. I also make overnight oats by adding milk, yogurt and raisins to steel cut oats in the evening - great for summertime breakfast.
Dude, I just tried that (my yogurt on oatmeal) this morning and it was perfect! Best of both worlds. Thanks for the tip
(I said dude because we are talking about yogurt and it seemed appropriate)
For a long stretch I was making my own yogurt
India style by adding previous culture to boiled 3.25% milk. It worked well (1/2 the cost) but eventually it was a bit too runny for my liking.
To do that you need a culture of Indian style yogurt (apparently different bacteria), and however much milk you want to use. Boil 2/3 of the milk while stirring, take off the stove and add the cold 1/3. This brings it to the right culture temperature. Add a couple of Tbsp's of previous culture stir and set aside almost covered overnight. In the morning the whole batch will be colonized. Refrigerate.