The good part is the yogurt tastes fine, it's actually tangy. Can I use it to make another batch as my starter yogurt (or whatever its called)? Or should I just plan on using something else?
Also, just wondering- what happens the longer it is cooked? I thought it would be rubbery or just gross, totally wasn't expecting it to be fine.
I used a mix of milks and yogurts as i was using up some of the milk we had from having visitors (the skim), so it was a motley mix already-- probably something I can never replicate... but perhaps the lower fat content helped it??? I usually use 2% or if I have some of the raw milk leftover, I'll use that, too.
Also, any suggestions on economical sweeteners-- I've been using honey or maple syrup for some sweetness, adn then adding jam to my little ones portions. I'm okay with the jam/honey, because we use a small amount, but is there a syrup or something that would be better/cheaper than jam?
Our homemade yogurt is yummy, but I'm really not saving much money at all.