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Re: Making your own yogurt
...*letting go*...
...*letting go*...
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Re: Making your own yogurt
Cleo the good thing is the longer you allow your bacteria to incubate the thicker your yogurt gets so it can take care of the missing podered milk.
warm up your store milk about 105 F and add the culture, seal it up and allow it to stay warm so it can feast and grown. yogurt has about 4 billion bacteria to be called active cultures if you stop it too soon just take it back out and allow it to incubate again to thicken up how you want it. remember too it will set up more when it is chilled.by the book atkinseer
started 6/1/02 at 313
goalie 5/04 at 167 with under 15% body fat ADBB Presidents exercise Challenge
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Re: Making your own yogurt
mmmmmmmmmmmm bacteeeriaaaaa
I used to have a yogurt maker, and this process is SO much nicer! I'm printing this thread! Thank you!Comment
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Re: Making your own yogurt
I use mason jars, fill them with the yogurt base, and then place the jars in a water bath, put them into the oven and set it at the lowest temp, (I just turn it on) and leave the door open. It works with some ovens but not all, some get to hot. A friend of mine uses an electric hot pad.
LOL I had one of those yogurt maker. I wonder if I still have it somewhere. They worked just fine.
41 pounds down and counting
If you don't know where you are going, you will wind up somewhere else. - Yogi BerraComment
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Re: Making your own yogurt
hey Cleo without those bacteria you's be bleeding to death from lack of vit K and you'd be al;; b;oated from a yeast infextion sooo EAT UP!!!!Originally posted by cleochatrammmmmmmmmmmm bacteeeriaaaaa
I used to have a yogurt maker, and this process is SO much nicer! I'm printing this thread! Thank you!by the book atkinseer
started 6/1/02 at 313
goalie 5/04 at 167 with under 15% body fat ADBB Presidents exercise Challenge
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