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making yogurt

post #1 of 3
9/23/10 at 4:17pm
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I want to make my own yogurt, but can't afford to do it with raw milk. Is it worth while to make it with organic milk? Is there a huge nutritional difference between the raw and pasteurized when used for making yogurt? Should I just stick with the trader joes whole organic yogurt or would it be better (nutritionally) to make my own?
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post #2 of 3
9/23/10 at 6:22pm
I don't know about nutritionally, but it's sure a lot cheaper to make your own.
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post #3 of 3
9/23/10 at 8:33pm
Its definitely cheaper. I make my yogurt w half and half -not very tf, but it turns out a very rich thick yogurt. And its still cheaper than buying the qt. I also ferment it for 24 hrs, which is far longer than storebought, so it winds up w more probiotics and less lactose (sugar).
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