I am hoping there are some people on the list who maybe make their own yougurt along with baked goods.
I have been making my own for a while - pretty straightforward. In the past, I have added a couple of packets of gelatin (boiled shortly in a little water and then stirred into the hot milk) to my half-gallon of milk, and it really did the trick to thicken the yogurt. HOWEVER, I am now looking to see if a plant-based thickening agent, such as Agar, might be able to do the same job.
Have any of you used Agar in your yogurt? What is your dosage and preferred method?
I have also tried to add dry milk powder, but found that it didn't seem to work as well as the gelatin, and the dry milk is quite expensive...
Thank you in advance,