Yogurt

Heat milk to 180°F and cool to 110°F before adding starter for best texture.

Whisk in powdered milk for thicker yogurt without straining.

Strain through cheesecloth overnight if you want Greek-style thickness.

Longer incubation yields tangier flavor; stop early if you prefer mild yogurt.

Strain only part of the batch if you want both pourable yogurt and thicker labneh.

Add sweeteners or flavorings after incubation to avoid interfering with fermentation.

Cover jars tightly to prevent water bath splashes.

Keep water level below the rim so no water seeps in.

Strain before cooking for the smoothest texture.