To make the yogurt, I heated the milk to 185F and let it sit at that temperature for 20 minutes. This seems to help the yogurt come out thicker. The pot is then put in a cool water bath and stirred occasionally until the temperature is down to about 116F. I then added 8Tbs of yogurt (from a previous batch and frozen until needed) and stirred well. From previous experience, I learned that placing the pot on a heating pad on low and covering the pot with a double layer of bath towel will keep my milk at 115-117F overnight. In the morning. I stirred the pot well and placed it in the refrigerator.
Now I was ready for the fun part.
First thing I did was to take two cups of yogurt and put it in a separate container. With a couple tablespoons of honey stirred in, it is a delicious treat as is.
Like most recipes these are more of guidelines for you to follow and modify according to your personal tastes. Honey has many different tastes and sweetness. The most widely available is clover honey and is moderately sweet. Orange bloosom honey has a little bit of a tang to it. Local honey will have a range of flavors for you to experiment with.
The rocky road recipe and chocolate yogurt are set to my taste for a less sweet yogurt. I used semi-sweet mini chips in this batch. Try some chocolate mint sometime if you like the minty flavors. Use your favorite nuts, pecan, almond, or hazel nut, even crushed peanuts aren't bad.
Have Fun and make more cheese.
the Cheesy Geek