Last week I got a free half gallon of whole milk so I decided to make yogurt. I hadn't done this in 4+ years. I tried the crockpot method, but didn't have great control over the temperature--our house is quite cold. So it curdled, but it's kinda runny. Sufficient, though, for smoothies.
Last week I attended a lecture by Sandor Katz, author of Wild Fermentation, where I learned that using a culture from storebought yogurt loses its strength after 3-4 cycles because food companies select only 2 types of bacteria from the abundant colony of bacteria found in an "heirloom culture." The strength of the diverse colony is what has kept yogurt going throughout the millenia. You can buy heirloom cultures, but I won't anytime soon--I've gotta master technique first.
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