Hey! Remember a little while back when I got so excited and posted about finally making my own homemade yogurt? Well! I've been at it ever since and now I am a total pro.
you can call me YoPro
I still use Miyoko's recipe from Artisan Vegan Cheese - but I reduced the cashews to 1/2 cup per recipe (down from 2/3 cup). I really like this because it results in a tangier flavor and the cashew flavor is no longer noticeable.
my two big yogurt jars
To my delight, each progressive batch has gotten tangier and tangier! Also, I've noticed that it gets thicker as it ages, so at the end of my double batch is the best time of all. I'm gearing up for 4 weeks in Italy, and I'm hoping that if I make a little batch before I go, it will last four weeks in the fridge for me and so I can use it as starter once I get home again. I don't want to lose all the magic of my yogurt power that has been gradually building all this time!