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Making Yogurt

Member Forum >> Recipes >> Making Yogurt

Nanc

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Posted: 9/26/2023 4:40:54 PM
Edited: 10/10/2023 7:09:14 PM (1)
 
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Bob Niland

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Posted: 9/26/2023 5:59:51 PM
Edited: 9/26/2023 6:07:57 PM (1)
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Lori_Miller

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Posted: 9/26/2023 6:05:17 PM
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You might have fewer microbes than would have been possible at a steady 100 degrees. 

I would set the pot a few degrees higher next time and forget about it.
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Nanc

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Posted: 9/26/2023 6:29:02 PM
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Nanc

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Posted: 9/26/2023 6:40:35 PM
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Bob Niland

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Posted: 9/26/2023 6:57:38 PM
Edited: 9/26/2023 6:57:49 PM (1)
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Lori_Miller

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Posted: 9/26/2023 7:03:53 PM
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Just for reference, I ferment some of my food in an insulated grocery bag with a heating pad. I only check on it to see when it’s tart enough.
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Nanc

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Posted: 9/27/2023 1:40:25 PM
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