I bought me a yoghurt maker (Amazon Basics which has seven little individual jars to make portion sized amounts), some Bulgarian starer culture, and made my first batch - this is just the starter batch to activate the culture but I’ll be making a full batch today.
No idea what it tastes like yet but it looks and smells like yoghurt should so that’s a good start Apparently Bulgarian has the lowest carb count and highest probiotic count of any of the yoghurts which is why I’ve chosen this strain.
On my month of dairy free, that became about six weeks, the only thing I really missed was my plain Greek yoghurt.