i made yogurt

this is something i used to do back in the old days. i have a salton 1qt yogurt maker. the recipe i used was this:

1qt 1% clover stornetta milk raised to 170F lowered to 110F
about 3/4C brown cow cream top plain yogurt
4 hours in the maker
12 hours in the fridge

that's all.

in the past i'd use all nonfat milk and yogurt, plus nonfat powdered milk as a thickener, and leave it in the maker for probably 8 hours (iirc). it used to come out thinnish and sourish, which is fine. but today's is extremely mild and quite thick. as thick as store bought, which i thought was not possible without adding pectin. it may be the case that my yogurt will thin out over multiple batches.

i'll try for a little more sour next time, i think all i have to do is leave it in longer. but if that also thins it, then forget it. thicker is better. oo, maybe i'll find me some pectin and use that!

it's not as smooth as commercial yogurt -- it's a little grainy. and it has some chunky dried lumps that need to be spit out (didn't get those in the past, i don't think).

i'll get ahold of some vanilla for next time. i wonder if it will be good with just vanilla, or if i need to add sugar as well?