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Yogurt - Amount of commercial yogurt to use as a starter


Elaine writes:
If you are making 2 quarts of half and half yogurt, use about
half a cup of commercial yogurt. In other words, about 1/4 cup per quart of
milk no matter what kind. In the French cream recipe which I got out of
Julia Child's book, it did stipulate more. I never really gave it much
thought but even if you double up on the amount of commercial yogurt for all
your yogurt, it will be fine and, maybe, even better.