olychick, that's kind of confusing, I know. It's actually a recipe I got from Carol/Readinglady, and it's definitely worth the trouble. Measure the fruit and add a cup to the cooking pot. Add a cup of sugar, stir to dissolve, then add more fruit, stir, add more sugar, stir, keep alternating until it's all in the pot. That way the sugar will dissolve and not clump up or stay grainy. Happy Canning! Annie

Hmmmm. I've found that temperature is the most critical component, and I always add the dry milk, it makes a thicker yogurt, especially when using low fat milk. (I usually use skim, because that's what I have on hand). I heat the milk in my big Calphalon pan, it's not stainless. I stir with whatever spoon or utensil I grab out of my countertop holder and I pour it into quart canning jars that I've set in the sink because I always slop it. I usually dip the hot milk out of the pan with a coffee cup that I grab out of the cupboard, and I use my plastic canning funnel to pour it into the jars, so if there is any chance for contamination, mine's been contaminated! So, I'm thinking that either your milk was a bit too hot when you started or the temperature was a little too hot or too cool while the yogurt was "working". I'm only assuming that you did add the dry milk, because you were using 2% milk? I always make sure I use a good amount of my prior batch of yogurt to make sure I have enough starter and I always use the dry milk because I want it thick but I want it low fat. It must just be dumb luck because I've made a lot of batches of yogurt and I've only had one fail to thicken. I've used the dehydrator to keep the stuff warm, I've used a cooler with hot water, it's all been good. The only failure I had was when my starter was getting old. I always use the last of the present batch to start the next batch and eventually it got thinner and thinner (and sourer and sourer, LOL), until I gave it up and bought a new container of yogurt as a starter. Now I'm back to yogurt so thick it'll mound on a spoon, like the picture on the WFD thread. It is kind of a science, though, Glenda, so I can only say for sure to try again. Not much help, I guess. Oh,and don't scorch the milk, that's my trick... Annie

Ilana, this is the recipe I've been using, I like the addition of honey. I don't do this by hand, I put the wet ingredients into the bread machine, add the dry ones and set it on "dough". I normally start with 3 cups of white and 3 of wheat, and adjust by adding more flour if the dough is too wet. HONEY WHOLE WHEAT BREAD · 3-1/2 to 4 cups all purpose flour · 2-1/2 cups whole wheat flour · 2 pkg. active dry yeast · 2 tsp. salt · 1 cup milk · 1 cup water · 1/2 cup honey · 3 Tbsp. oil · 1 egg In large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, the yeast, and salt and mix well. In saucepan, heat milk, water, honey, and oil until a thermometer reads 120-130 degrees F (warm) Add liquid mixture to flour mixture and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough. Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk. Punch down dough and divide into 2 pieces. On lightly floured surface, roll or press each piece of dough to a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal and place dough, seam-side down, into greased 9x5" bread pans, making sure short ends of bread are snugly fitted against the sides of the pans. Cover and let rise in warm place until the dough fills the corners of the pans and is double in bulk, 30-40 minutes. Bake in preheated 375 degree oven for 35-40 minutes, until bread is golden brown. Remove from pans and cool on wire racks. I like to brush the bread with butter when it's still hot from the oven for a softer crust. This has become my "go to" wheat bread recipe, even the grandkids like it. Annie

thank you, Sally, I've copied and pasted. All the rhubarb is in the freezer and I'm in the middle of canning season. It's so much nicer to can jam in January, somehow. (grin) All I'll have to do is get some raspberries..... Annie