I would recommend that you use whole milk, not half & half. The reason is, the bacterial culture NEEDS the lactose sugar in order to develop. Cream will have less lactose than milk, so you're likely to end up with a thin, runny result, more like a rich buttermilk than yogurt. That's why sour cream uses different cultures than yogurt.

However, don't despair. There have been studies done that suggest that because the bacteria consume up to 8 grams of lactose per cup of yogurt ... the carb count is actually lower than what's stated on the label. So instead of having 12g carbs per cup, the yogurt actually only has 4g carbs remaining after fermenting. However, it must be:

• whole milk yogurt, not skim or lowfat
• LIVE, active cultures ... must be at least two different types of bacteria
• must be plain, not flavoured or sweetened or fruit added

Home-made would certainly fit the bill, just make sure the starter medium has at least two different bacteria in it.

Doreen