Originally Posted by Spencersmom
First of all, thank you Pattyla, caedmyn and Shanna4000! That was precisely the information I was looking for. A couple more question, do you use raw milk, whole, goats? What kind of starter?
Pattyla, could you elaborate on "thrilled with the results"? Are you talking about texture, thickness, flavor?
Sorry for all the questions and TIA.
I've also used whole raw cows milk and it set up a little bit better, with a whole yogurt starter.
I'm making some tonight with a lot of cream that needs to get used up - wish me luck!