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A comment on For South Asian Cooks, Yogurt Starter Is an Heirloom. Parent comment

Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by shaklee3 on Wednesday February 27, 2019 @12:20PM (#19264878)
You will definitely save money over the very thick (Fage) type yogurts. Those are typically upwards of $1/small cup here in California, which I heard is because Fage strains 4x more than most "Greek" yogurts. So it may cost them a lot more to make the product with the large amount of waste. However, you can also strain that much at home, and given the price of milk, you will certainly come out ahead.
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Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by H1Supreme on Wednesday February 27, 2019 @01:16PM (#19265517)
Apparently, this is the type I make. It's much thicker than any Greek yogurt I've ever bought. My batches yield approx. 60oz from a gallon of whole milk. Which is considerably cheaper, and better tasting imo, than store bought.
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Re:For South Asian Cooks, Yogurt Starter Is an Heirloom by elorant on Wednesday February 27, 2019 @12:53PM (#19265269)
This is true. Fage needs 4 liters of milk to make 1 kg of yogurt. This is pretty much standard for all Greek type yogurts, at least the ones sold here.
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