Wednesday, April 20, 2011


The yogurt was fairly simple too.
Pour milk into a pot.  Heat it to between 105 degrees and 122 degrees.  Add the culture.  I added a couple of heaping tablespoon of Greek Yogurt from our fridge as the culture.
Then you have to keep the yogurt at that temperature (105 -122) for 6 to 8 hours.  That's the trickiest part.  For me it was easy.  I bought this yogurt maker on Ebay years ago.  It holds the yogurt at the right temperature.  The book gives several other ways of keeping the temperature stable like using the oven or a crockpot.
Do I dare attempt to make cheese?!

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