41ktixxzjwl-_sx425_I finally got a yogurt maker. I didn’t go for the Cuisinart with all the bells and whistles–just opted for the Dash which seems to do the basics.  I didn’t order hot pink, but that’s what I got; I can deal with that–I’m not going to be sitting around contemplating it–so long as it works–and it does do what it’s supposed to. I got the “Greek” because it has a strainer with it and it does bulk yogurt instead of little itty, bitty jars.

Of all the commercial yogurts I’ve tried, the Icelandic Products Skyr is my favorite. I looked at the cultures used in that: Streptococcus thermophilus Icelandicus™ and Lactobacillus bulgaricus bifidobacterium. These are noted as heirloom cultures. Since this is my favorite store-bought yogurt I decided to use that as my starter culture.

Most of the recipes that I found for skyr called for rennet but that’s not listed as in ingredient in the Icelandic Products skyr, so I’m not using it. The ingredients did say skim milk but since I’m still working on the Always Hungry? plan, which calls for whole milk products, I made mine with whole milk.

I used 8 hours 30 minutes for my first batch. The texture after straining was great but for my taste, it needs to be just a bit more tart so I’ll try using 10 hours next time. Perhaps after I get off the Always Hungry? program, I’ll try skim milk and see how that works.

I’ve used the whey that was strained off to thin the consistency of the power shake just a bit instead of pouring it down the drain since I’m adding whey protein powder to the shakes. Though it’s a bit richer tasting than most commercial yogurts, it seems to work fine in all the uses called for in the meal plan.Certainly much cheaper than buying Greek yogurt–and I know exactly what is in it.