Guest guest Posted February 13, 2010 Report Share Posted February 13, 2010 I must be doing mine correctly, too. :-P To: BTVC-SCD Sent: Thu, February 11, 2010 11:34:10 PMSubject: Re: yogurt questions Well... it *IS* nice and thick and tart and quite possibly the best yogurt I've ever tasted! So I guess I am doing something right! Perhaps I'll find some middle ground and let it cool a bit more, but not all the way to room temp.It sounds to me like everyone's yogurt-making techniques are as diverse as our symptoms that led us to SCD- LOL.Good night...-Joanan> > Is your yogurt turning out nice and thick and> > tart? Then you're probably doing it correctly.> > I agree. It's possible to be too darn fussy about this.> I almost always add at considerably higher than room temperature (which is > 68 in the winter here/75-78 in the summer), and it always turns out > beautifully and tastes fabulous. I don't think it's "wrong" unless you're > adding the starter when the milk/cream is so hot that you definitely, > positively kill the starter bacteria -- and you'll know that when/if the > yogurt doesn't thicken.> > n> > ____________ _________ _________> > A funny, touching gift book for cat lovers. Signed copies, free shipping > (U.S., reduced elsewhere): Confessions of a Cataholic: My Life With the > 10 Cats Who Caused My Addiction by n Van Til > www.wordpowerpublis hing.com> Quote Link to comment Share on other sites More sharing options...
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