15 April 2015
Love this, it makes fabulous yogurt! I don't even bother with the powdered milk anymore and it makes no difference. I usually use either 3 heaped tablespoons of Greek yogurt as a starter, with either full fat UHT (left for 12hrs) or Semi Skimmed for about 16/18hrs. Perfect and creamy everytime. If I want greek I just strain it for a few hours in the fridge and perfect. I don't leave it in the bucket I got some of those round clip tubs (220ml set of 3). I find I can fill six of them - and put one aside for the next starter.