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Source: Martha Stewart Living Television, Episode 7441



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How would you rate this recipe?
  • BloomOn40
    17 FEB, 2011
    mine isn't smooth but it tastes delicious! Could I have heated the milk too hot? I used raw whole milk and the lighted oven.
  • organicmama
    22 JUL, 2008
    I was just reading up on yogurt and here are the reasons why it might not thicken up enough... 1) Starter culture is too weak or added when milk was too hot (that can kill the culture, milk should be between 100 adn 110 degrees) 2)Starter was not mixed thoroughly with milk 3) Utensils used in preping yogurt were not clean 4) Starter was stirred to vigorously into milk 5) if using dry milk, there may be preservative present that interfere w/ the incubatin process. Hope that helps!
  • jjwelsh72
    19 MAY, 2008
    Mine tastes great too, but it's texture came out "ropy" or "stringy" and was a bit unpleasant to eat because of this. Anyone know of anything I can do to change the texture?
  • Caron
    18 MAY, 2008
    I was wondering, does the yogurt firm up? I have made a couple of batches, one being the old fashioned way, and today I borrowed my an electric yogurt maker, both made fairly thin yogurt...
  • daleycooking
    11 APR, 2008
    This is the best homemade yogurt I have ever made. I have been making yogurt for 19 years and this is easy and delicious. I had never poked holes in the plastic to allow ventilation. Good tip. I put my bowl in the oven with the oven light on overnight and it came out so smooth and mild. The best taste ever.
  • scrapofnature
    27 FEB, 2008
    I use two large mason jars wrapped in towels placed inside a big towel-lined pot, which I place on top of a heating pad right before I go to bed (I don't get very much sleep). It seems like magic, but this really does work. I've been doing it forever! My mom always put her bowl inside the oven with the light on.

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