I have been looking for yogurt just like this since my trip to the Provence France, This is the closest I have found to what they had in France Best yogurt no sugar and fillers and low in calories . - Susan
Heat milk until it reaches 100ºF on a thermometer. Remove from heat and stir in yogurt. Pour mixture into a clean plastic container, cover tightly and let stand in a warm place for 18 to 24 hours. Be sure to punch a small hole in container lid to allow gases to escape. Mixture should resemble the consistency of yogurt. A curd should form and the mixture should not flow readily when the container is slightly tilted. If clear liquid rises to the top of mixture, simply stir it back in. If liquid or starter turns pink, discard mixture and start again.
Mix flour. After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended. Cover tightly and let stand in a warm place 85F (30C) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days. If clear liquid forms on top of mixture, stir it back into starter.
Each time you use part of your starter replenish it with equal amounts of warm milk (100ºF) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles. Store in refrigerator until needed. Starter should always be at room temperature before using. Low fat or skim milk may be used in place of whole milk. Always be consistent in type of milk used.
Q: I opened a jar of yogurt and it was runny. Why is that?
A: We do not add thickeners (such as dried milk solids) or stabilizers (such as gums or pectin) to our yogurts. These ingredients are used by other manufacturers as an aid to make a consistent yogurt, hiding yogurt that didn’t make or product that has a low probiotic count. Our nonfat yogurt is generally thinner, as there is less fat to help the yogurt congeal. If you are not satisfied, please return it to the store for exchange or refund. Thin or runny yogurt can happen at any time of year and can be a result of rough handling during shipping or storage temperatures. 100% natural, no-additive yogurt is going to be runny when compared to artificially thickened yogurt. Temperature, fat content and amount and type of culture all contribute to the consistency of our yogurt. If the yogurt is thicker than liquid milk, then it is yogurt and you are getting the benefits of live culture.
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