Guest guest Posted August 13, 2010 Report Share Posted August 13, 2010 When I used to have an electric oven, I'd put the batch in the oven, and leave only the oven light on, overnight. Nice, constant temperature, not too hot, worked perfectly! On Fri, Aug 13, 2010 at 8:17 AM, melee04 <melsnews@...> wrote: > > > I get the best results with a constant temperature (not all yogurt makers > are created equal), when I don't touch/move/jiggle the yogurt in any way > until done. Also i'd be suspicious that contamination or poor starter > culture can impact the firmness. Of course yogurt also firms up when chilled > > > I think the only thing increasing incubation time does is eliminate the > lactose? > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.