I've had less luck with using store-bought yogurt as a starter than with buying YOGOURMET starter from Whole Foods (in the baking aisle). Works just like a dry yeast starter.
― quincie, Sunday, 3 July 2011 18:03 (twelve years ago) link
so I followed the directions in the first link in this thread - came out pretty good! I think the key is 1. using a thermos cooler and 2. using a water bath.
after about 3 hours, the water inside the cooler was still 110 F, from a starting point of ~125
the yogurt was firm and gelled
― dayo, Saturday, 16 July 2011 16:32 (twelve years ago) link
nice worrk dayo
― side order of bootyflakes (jdchurchill), Saturday, 16 July 2011 23:19 (twelve years ago) link