Where has everyone gone?

Yogurt is easy to make if you have a yogurt maker to incubate it. You can get one for less than $50.00. I have had mine for about 25 years, so you really get your money's worth. Here's how I make mine: I start with 1 qt of skim milk and then add enough powdered milk to make I qt pd milk. the instant kind is 1 1/3 C and the non instant type is 2/3 C. I use a blender or my bullet to mix it. then you have to let it set until all the foam is gone. Sometimes I just put it in the fridge overnight because it takes quite a while to get rid of the foam. If you use the instant pd milk you can just mix it in and it won't take so long. Then I zap it in the microwave intil it is at least 180 degrees or comes to a boil. I cover it and let it cool until it is less than 110 degrees. To add the starter you take pd starter and mix it with a small amount of your cooled milk. When it is mixed smooth you add it to the rest of the milk. Then you pour it into the containers for your yogurt maker and plug it in or turn it on. It will take anywhere from 4 -12 hours to incubate. After you have made the first batch you can use about 2 Tablespoons of the last batch as a starter. You can use plain yogurt as a starter also. I like to use Yogurmet brand as a starter, but others work fine. You can use the same start until it starts taking too long to set or it is not as good. In time it will get contaminated and you need a new start. The instructions will come with your yogurt maker also. I like the double because it is thicker and of course more protein. It may say you can add flavors before you incubate it, but I have never had that work. You can add any fresh, froozen, or canned fruit you want. I used to used my freezer jam or even my canned jam, but now I use nutrasweet to sweeten and plain fruit. I love pineapple, peach, strawberry, rasberry. You can also use any fruit like mango, apple, plum or any berry. It may sound like a complex process but it really isn't. Basically you make your milk mixture, sterilize it, cool it, add the start and incubate. You can also add cream, canned milk or start with just powdered milk. It is really good and doesn't have any gellatin or other things to thicken it. the double milk is enough. I like it mixed with cottage cheese also. No end to the possibilities. The longer you incubate, the sharper or more sour it gets. Sorry this is so long, but I have to describe how I do it. The only thing you can do wrong is to not sterilize it or add the start before it is cool enough and you will kill the bacteria. I always use a thermometer to check the temp. I have an electronic digital one now, it is easy and will read down to 100 degrees or less. some don't read that low. Try it, you will like it better than boughten and it is higher protein. 16 grams per cup or 8 grams per 1/2 cup and 90 cal. Diana