Lauren of Emerald City: No Alcohol
TF: The whole point of making 24 hour fermented yogurt is it takes that long for all the lactose to be used up. Lactose intolerant people can eat it.
Andreita: The store bought yogurt does taste different. I'm guessing maybe because it is made with whole milk, so a lot more fat in it. Thinking about going back to making my own again for that reason. I did find the Dannon Whole Milk yogurt I usually use in the next town over from me. I use 1/2 cup of that for yogurt starter to 1/2 galllon of 1% milk. Nice to know the other is there when I run into grocery store stock problems. Not thrilled about going back to making my own but I do love the taste of mine and lower fat and calories.
TF: It's time consuming, but well worth it, especially for people with pouchitis problems needing to replace the good bacteria that antibiotics have killed. For people in that position it's important to eat it at least 3 times a day until you're past the problem. Probably should be making a gallon of it at a time if you have the equipment to do it.
Let us know If you make it and how you like it. Just remember you need it to uncubate 24 hours if your system can't tolerate lactose.