After long obsessing over and experimented with making fermented foods (pickles, sauerkraut, kimchi, beer, cheese) I have finally made a successful batch of yogurt, and a lot of it! Strauss family dairy super creamy milk certainly makes for a rich spoonful. 
FRANKY FRANCES CANNON 
cool. Which technique did you use to make it–what starter and warming technique? I liked the concept that Isabella’s mom used.