Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 People of Earth, Thank you for your helpful advice. I had previously tried normal cows milk to make the yogurt and it had the same effect, I thought that I would switch to UHT to at least save me the trouble of boiling it. I'm going to try another batch w/out the honey and vanilla. I will post to let you all know how it goes (I'll try a little at time). BTW, did a little reading on honey and it's ANTI-BACTERIAL effects, perhaps these properties somehow affected the bacteria in the yogurt. Also... has anyone tried making yogurt w/ probiotics instead of off- the-shelf yogurt, I did, and ended up w/ warm milk. This was a brand new bottle of powder, I suspect it was really a $30 bottle of nothing from a well known and respected brand. Am I missing something? Because logic tells me that putting bacteria (lactobacillus acidopholous among others) into milk, makes yogurt. It's the same bacteria found in just about every yogurt. Feedback anybody? Keep well, ny Quote Link to comment Share on other sites More sharing options...
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