Hello,
What is your favourite heated yogurt cultures, and why?
I am looking to make thick yogurt, all the yogurt I have made so fat has never been very thick, often separates into whey and curd-like chewy things at the bottom of the pot, but most of all I am looking for thickness.
What is the secret for set yogurt?
Has anyone got any clues? Favourite bacteria strains? And...how do you make Greek yogurt- strained? Do you just strain it in a cheese cloth, and then whizz it? So many questions.