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Directory of Herbal Education American Herbalists GuildAnd of course during the three hours that the yogurt sits in the cooler, Im free to do whatever I want to do as the yogurt requires no supervision. If you still need convincing, you can read about why I bother with this process each week. When I can get local milk, thats what I make my yogurt with, but when thats not available, I use commercial whole milk. Unless youve got a specific reason for avoiding milkfat, I would caution against using lower fat milk products to make yogurt.