I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cream instead of sour yogurt. I know ...
Most recipes for yogurt indicate that you should eat/boil the milk, then cool it. Is it possible to skip this step, and use milk straight from the fridge? Would the result be terribly different?
How does one calculate the nutrition of homemade yogurt? I'm using 2% milk and a packet of yogurt culture. Does anything change during cooking that makes the nutrition info of the final product any ...