Yogurt

[Guest guest]

I was in a yogurt making craze several years ago as my hubby ate it

for breakfast every day. I had it down to a routine and it didn't

take very long at all, and was amazed at how well it worked just

using an icechest and a thermometer. Check this link out:

 

http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.

htm

 

Got to say the first time I did this it seemed very complicated, but

after that I knew what was going on and kept a cheat sheet of

centigrade temps on the inside of one of my cabinet doors. This

never fails if you have a thermometer. It produces good firm, tart

yogurt. I used 2 big jars that fit in a tall cooler we have that

didn't allow too much extra space for the heated water. Kept the

lids just slightly above water level. When the water temp would

fall in the cooler during the 3 hour time, I would remove a cup and

heat it in the microwave, and then add it back to the cooler.

 

It works great!

 

Paula