Has anyone tried and been successful using Danon fat free yogurt for their starter when making their own yogurt? I ask because I see pectin l
the ingredients. I wonder if the pectin interferes with the cultures making the milk congeal correctly.
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It sounds to me you're both saying the same thing -- that you've had good luck with them.
Lots of interesting points in that article as is usual for McGee. Unfortunately I just noticed the link I posted has an issue; use this one instead:
http://www.nytimes.com/2009/04/15/dining/15curi.html
McGee on the subject:
http://www.nytimes.com/2009/04/15/dining/15curi.html?_r=4&ref=dining