Join Date: Jun 2006
Location: Kingston, Massachusetts
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A question for the more "veteran" yogurt makers:
Could I use regular 2% milk as the base for a batch of yogurt
but add some organic whole fat milk or cream to try and make
it more "traditional"? We get WIC, so have an overabundance of
low fat milk...
Also, most recipes call for non-fat yogurt to be used as the starter
culture, but could I use a whole fat yogurt as the starter?
Thanks so much for any advice!
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