Yogurt: A picture, then I'll lay off a little bit

This is what homemade yogurt looks like strained: thick, like store-bought Greek yogurt or like sour cream.

Its purpose tonight: to offset the heat of an Indian curry. A little also went into the salad dressing for a similar reason: the arugula was allowed to grow just a tad too long and it's got a bite that needs cooling down.

Offshoot obsession: what to do with the whey? Use it in bread? Make ricotta? Drink it in smoothies? Pound it down in between weightlifting sessions so I can get totally ripped? We shall see, we shall see.

Comments

[Grammy]

YUMMY!!~!
You can make some for me too!

[followthatdog]

I'm voting for pounding it down in an effort to get ripped. I'd like to see you look into a career of professional body building. Please consider it.

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When I was pregnant I has the same feelings about that, so be patient.

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What is the best yogurt starter to use when making yogurt?
I would like to buy a starter culture to make my own yogurt (in a little yogurt making machine). Which is the best starter to use? I am looking for one that contains as many healthy bacteria as possible and that also tastes great. Any recommendations? Also, where would I be able to purchase the whatever you recommend? Thanks!