It's alive! lol O.k. maybe not alive, but it worked! My yogurt is a success! Here is what I did...
3 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup natural sugar
Heat to 185-190, stirring occasionally.
Cool to 110-115 and take some of the cooled milk and mix it with your starter (2 tbsp yogurt). Add the mixture to all the milk and stir. Add 1 tsp vanilla. Stir.
Pour all into yogurt maker and cook until set. Mine took 7 hours.
Refridgerate 3-4 hours and then enjoy!
The test subjects, I mean my kids, all said that the yogurt is sweet and not sour but that it is creamier than the Stoney Field yogurt. I'm thinking that they must do something special to make the cream rise to the top because mine stayed incorporated into the yogurt but it even so it was a success! I did just about everything that the instructions said not to and it was fine. It said not to add flavored yogurt as your starter and I used the French vanilla yogurt that I had on hand. I also added the flavoring before it cultured and it doesn't say that you can do that. So what I've learned is as long as you heat the milk to the right temp and let it cool to the right temp and add a good starter, you will be fine.LOL
I forgot to mention that the consistancy is thick and creamy, not liquidy like other yogurts I've made. It really looks a lot like the Stoney Field yogurt.
Edited to say that the cream is rising to the top! And Isaac is now drinking a bottle of the new yogurt and milk and he hasn't noticed the difference. This is a BIG DEAL! He normally notices when the yogurt is different and then he won't drink it but this, he's really enjoying. Whoohoo!