It was, ahem, 30+ years ago when I first made yogurt with regular or dried milk + active culture yogurt. That original yogurt maker is still around and works well. Having given it to my sis who's had less than stellar results, she wasn't using a starter yogurt with active live cultures, and all powdered milk does provide a different taste profile with less "body." We have both always used the whey: it's full of protein and goodies, no sense throwing yummy nutrients away. Certain times there is more whey than others, so freezing it will keep it handy. Thanks, KAF, for once opening the eyes of another mad scientist in the kitchen. :) Alas, with 100+ degree California days I may not have a day of baking until fall....unless my neighbor and I get together and have a night of baking when hubby is at the hospital..... :) :) We are always happy to inspire! Thanks for letting us know and stay cool in sunny Cal. Elisabeth

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