It is easy and economical to make yogurt at home. The exact flavor and texture will depend on the type of yogurt used as the starter, the fat content of the milk (the higher the fat content, the thicker the yogurt) and the time the yogurt takes to thicken. Practically any kind of milk can be used to make yogurt: whole, reduced-fat, pasteurized, sterilized, UHT, dried or evaporated. But fresh commercial yogurt must be used as the starter for each new batch. Homemade yogurt should not be used as there is no way of knowing if it may have become contaminated with micro-organisms that would interfere with the setting of the new batch.
