Does anybody know a good place to get canning jars? I really want to move away from plastic containers.

Thanks in advance for all your help!

The easiest and best yogurt! Take a gallon or half gallon of milk...any type will do. Pour it into a heavy pan and heat slowly until it begins to "rise" in the pan. Take it off the burner.

Stir occasionally for about 45 min. It's sufficiently cooled when you can hold your finger in it for 10 sec. Stir in 1/4 c of plain yogurt (Dannon best). Put it in a clean glass bowl with a cover and place it in a small cooler over nite. Wrapping the bowl in a towel helps keep it warmer.

I like my yogurt pretty thick, so I line a strainer with cheesecloth & drain the yogurt over a bowl. The longer you strain, the thicker it gets. Strain it too long & you'll get cheese. The whey can be used as cooking liquid.

Plain yogurt is so versitile. If I need something sweet in the evening I drizzle some chocolate syrup over it, some nuts, fruit or granola. My cats love a T. in their dry food...one "begs" in front of the frig until I give him a little. I use it in every recipe that calls for sour cream. Have it for breakfast with some honey and cinnamon on top. Flavor it with pureed fruit or with jam. Don't add Splenda. That stuff will kill you. Use the natural sugar (demerara) which is coarse & crunchy, NOT refined.

Is there a recipe for adding fruit to yogurt before the incubating period?

how about adding candy oil flavoring? maybe i will make a small batch to try

I bought stonyfield for a starter. After I heat the whole milk I add about a cup to a half cup plain yogurt, it curteled, and then my yogurt didn't thicken up. I have used stonyfield before and had good luck with it. Why is it happening? Also can you use vanilla flavored as a starter? Dawn

Is it good, bad or indifferent to add fruit at any time before final service? I'd like to have the yogurt infused w/ fruit flavors, so does it hurt to throw the fruit in, say, before refrigeration, or even earlier? Thanks.

Best yogurt I ever made --never thought to add powdered milk and it makes the biggest difference ! It's wonderful--thank you

Here's an easy foolproof method for thick, creamy (non-gritty, non-separating) yogurt: use whole milk (and add about 1/8 cup Half n half per 1/2 gal. milk) onto which you've sprinkled a Knox geletine envelope (1 per 1/g gal milk) and let sit for 15 minutes before whisking geletine into the milk. Heat milk until it just starts to lightly bubble. Let it cool until you can leave a pinky finger in it for the count of 12 (really!). Get a small bowl and take some of the cooled milk and whisk it into your starter yougurt (maybe 1/2 c. per gal. or so). Pour the rest of the cooled milk though a sieve (this is important!) into another big bowl, then add the milk and starter yogurt mixture, whisk thoroughly together. Pour the yogurt from the big bowl into incubating containers (I use Corning glass bowls with the plastic tops). Have your oven pre-warmed to about 150 -200 degrees F. then turn the oven off. Place yogurt containers into the oven and cover with dishtowel for more insulating power. Get a little 60W lightbulb lamp and place it in the oven to keep it warm. Let incubate for 12-20 hours (the longer the more sour). Refrigerate for a couple hours. Enjoy.

It's smooth, creamy, not soupy (thanks to geletine). Perfect. Rich, yes. But wonderful.

I do my yogurt in the oven. Heating it to low once or twice. Usually it does well, but is not as thick as I would like. Last night, I forgot it and left it all night. It is nice and thick. Is it still safe to use?