uhm …. i make yogurt as a time filler while cleaning the kitchen. it’s pretty easy, so i’m finding myself quite worried by your lack of fresh yogurt and your determination to not blog until said yogurt appears.

what recipe are you following? what steps? can i help!? please let me help so you can get back to blogging!

yogurt IS possible, don’t use ultra-pasteurized milk, heat until tiny bubbles around edge of pan, cool and hold at about 110 degrees for 6-8 hours—I use a heating pad covered with a folded towel and a styrofoam box to hold the heat gently—the only disturbing thing is milk is not organic—I can’t find it around me without being ultra-pasteurized—you can do it, you can do it, don’t give up

While I only just found your site (which looks awesome) so I don’t know the saga of the yogurt, I make it and if I can do it, anyone can, unless you are trying to do something maybe more difficult than I’m imagining. I wish you success, it would be sad to see you stop blogging over yogurt. The few times I’ve had it not turn out or turn out in a surprising way I’ve either used a culture that was old or something new (coconut milk–yeah, it made yogurt but it was a little *different*).
But thank you for the the info on making mashed yucca, that’s how I found you, and that’s what I’m going to do today. And I plan to come back and check out your blog more, it looks right up my ally! I hope you get the yogurt *bugs* worked out!

We struggled with yogurt for a little while too. It would “work”, but the results were unpredictable – sometimes runny, sometimes lumpy… We use a pretty simple method now and find that it really works best if you let the yogurt culture in a slightly warm oven. We heat ours at the lowest setting (140 degrees for us) for 15 minutes and then turn it off. It seems to give us the most reliable results.

Also, use a high quality yogurt as your first starter. After that, you can save some of the previous batch.

http://eatlocal365.com/2010/10/25/how-to-make-all-natural-yogurt-at-home/

The oven method seems to be the one people have said works best. I’m going to try that next.

Thanks for the support. I’m going to get the kinks worked out. I hope you like the yucca recipe!