Been making Yoghurt for the past month

Three portions per every five cups of milk.  About half of that is waste (acid whey, a yellowish, watery liquid). 

The more you drain, the more solid the yogurt will be. I've gotten up to cream cheese consictency

Experiencing seasonal sore throat, I've been spicing the yoghurt with honey.

Warm the milk. Add a spoon of yogurt, keep it warm overnight

in the morning, drain amd package

As expensive as Brie cheese is, I'm reading up about cheese making

Three portions per every five cups of milk.

สกลนคร Sakon Nakhon