Home made yogurt/nuitrition

Will do! I have to eat down my current store bought ones first though as the shelf life will be shorter. I'm excited about the idea because I find it difficult to get exactly what I like (size of curds, creaminess, sodium content).

oh wow - I wanna try making cottage cheese! Never even thought about doing that before!

I agree, the only time I had a batch stay runny and really not strainable was with 1% milk. So as not to waste, I froze it in ice cube trays. 2 cubes and 2 strawberries with some splenda whipped up in the small food processor for a nice evening snack. I used the 1% milk stats.

It's a little bit more whey-y but it's set up pretty creamy; will be great once I strain it!

It's chilling now; it seems to have set up fine; a bit more whey then I usually see with the full fat fair life, so I'll have to strain it but I think it's going to be good! My little taste as I moved it to the fridge was nice and tart!

I, too, make my own at home, but Greek it to remove many carbs that comprise the whey, which is for the most part the sugar lactose in the milk. By my calculations (using nut. info from Livestrong), 1/2 cup = 90 calories, 7.5 carbs, and a whopping 11 grams protein. Depending on how Greek you strain it to, I use it for anything from sour cream to cream cheese to a soft, but cuttable "farmers" cheese. I haven't purchased yogurt to eat for years, preferring the taste, texture and versatility of home made.