Just curious - do you use cow’s milk or goat’s for your yogurt?
Plain old cow milk from the grocery store. Here's the recipe:
Microwave 5 cups of milk for 12 minutes. Milk should be 180 degrees
Let it cool down to 120 degrees (about 15 minutes)
Add 6oz of store bought greek yoghurt for the first batch, for subsequent batches you can add a container of your home made yoghurt.
Place in a yoghurt maker or on a heating pad for 10 hours.
Then place in the refrigerator.
You just made yoghurt................you can flavor it after it's made, not before. You will notice that it has whey on top, that's super healthy stuff. You can pour it out or mix it in. If it's too thin for your liking ( american yoghurt is very thick due to all the fillers they put into it) just add some powdered milk. The more fat content in the milk the thicker the yoghurt.
As I said, I use skim so it's non-fat, 60 calories and chock full of protein. I did make some with half and half because I had a half gallon that was going to go bad and honestly it was the most heavenly thing I have ever tasted.
Feel free to ask me any questions. There are a lot of forums about it as well.