Re: yogurt/kefir question

I'm going to try yogurt from starter powder as soon as I can get to the health food store and get some yogourmet. I've read that S Thermophilus and L Bulgaricus are the "true" yogurt bacteria and that others won't colonize in the body with the same success, so I'm going to use a starter that has them rather than the Rhamnosus, Acidophilus, and L Casei that's in the commercial yogurt I've been using. THe downside is that they add Sugar to it, so I'm going to culture some milk then use that as innoculant for another batch so I get the organisms without the Sugar and whatever other garbage they put in it.

I always use 2%, I've tried skim and it worked fine too but came out a little thinner.

Just tried some yogourmet "kefir" and wasn't impressed at all.