Hi there,
I just wanted to put a couple of questions out there about yogurt making. I've started to eat yogurt every day and I'd like to start making my own (I'm buying the Dannon Carb Control now which isn't bad but I prefer plain yogurt with my own flavorings). So anyone who could advise would be great:

1. I definately want to buy a yogurt maker - any suggestions on brand, etc., what to look for? I'm thinking of ordering something over the net.

2. I've read other threads of people making yogurt with Hood LC milk and/or heavy cream/half and half to cut down on the carb count per cup (as opposed to using milk). I'd like to try this. I was thinking something like 3 parts Hood milk, 1 part heavy cream. Anyone making yogurt with this and finding the carb count is lower (ideally, I'd like to get to the carb count of the LC flavored yogurts per cup, so looking at 3-4 grams of carbs).

Thanks for the help!
Tam

I have a great yogurt maker. It's non-electric. I've had it for so long, though, that I can't find it on the web. But I did find others.

Basically, though, you need to find one you think you can work with. The electrics come in two types: 1) the ones that have several single-serving cups, and 2) the ones that have one large (1- to 2-quart) container.

Mine consists of a 1-quart glass jar and lid and an insulated container into which you put the glass jar filled with warmed milk and cultures. You can either let it sit on the counter for about 4-8 hours to make your yogurt, or you can put it in the refrigerator over night and have yogurt in the morning. I prefer leaving it out as it gets thicker that way. I've also made sour cream and buttermilk in it and I could make kefir if I wanted to.

About ingredients, I prefer using extra rich milk. But then I avoid soy products and frankenfoods. You'll probably make several batches before you hit on the combination you like best.

Making your own yogurt is very rewarding. And it usually tastes better than that which you buy in the stores and lasts longer too.