Guest guest Posted May 24, 2005 Report Share Posted May 24, 2005 I read this on instructions for Salton Yogurt Maker. It says you need to heat milk to scalding point first on stove, then cool to 110 degrees and then put into Yogurt Maker. Is that how they all work? I was picturing adding milk right into yogurt maker and 24 hours later I'd have yogurt. So I have to get other pans to clean up and I have to buy a temperature gauge to stick on side of sauce pan. Is that correct? It sounds like a lot of trouble when Stoneyfarms makes such good yogurt but message here is it isn't cultivated long enough? Quote Link to comment Share on other sites More sharing options...
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