Making yogurt out of Lactobacillus reuteri is really a simple, straightforward process that I have been talking about for the past year. But some people get tripped up on the details, lamenting the thin, sour, or discolored end result they obtain.
So here is the simple recipe, step-by-step, to minimize your potential for making mistakes. Truly: I have made something like 60 to 70 batches with not a single failure. You can do this, too.
