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Making Yogurt

October 2, 2013


We eat a lot of yogurt.  We eat it for breakfast, we eat it in the place of sour cream, in smoothies, in ice pops, and more recently, I’ve been dabbling in homemade frozen yogurt.

Our favorite brand of yogurt is delicious and full of probiotic goodness, but it is not especially inexpensive.  I’ve been thinking about trying to make our own for a while now and last Saturday seemed as good a day as any.

I started our yogurt in the evening and used the “cooler method” to let it incubate overnight (about 10 hours).  Then I woke up in the morning and declared myself an alchemist.  Nothing short of magic, I tell you!

Have you made yogurt?  (How about frozen yogurt?)  What method do you prefer?

One Comment leave one →


  1. Maple Frozen Yogurt |


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