|Yogurt with honey and grapes, my favorite! Notice that I didn't|
even bother to drain off all the whey so my yogurt is a little
thin which is exactly how I like it.
What I really love about homemade yogurt is the rich creamy texture. The yogurts sold in America (even the organic varieties) have starch or other thickeners that give them a pasty texture. It reminds me of eating glue which I gave up in the 3rd grade. Or by high school. I'm not telling. :) But the point is... I like it to be creamy and not chocked full of funky stuff I can't pronounce. Also, I like to have control over how tangy it is. If I'm using it with fruit or sprinkling powdered sugar or honey in it, I like it tangy. But if I'm going to make frozen yogurt out of it, I prefer it to be very bland so that it's a terrific neutral base. (Store bought yogurt is too tangy and pasty to make frozen yogurt out of.)
The best part is that it's so simple! The only special equipment you need is a thermometer and a heating pad that doesn't automatically cycle off. (I got mine at CVS drug store for $8.99.)