Comments on: Yogurt 4 http://www.cjc.org/blog/archives/2002/12/03/yogurt-4/ Sun, 26 Sep 2010 03:06:45 +0000 hourly 1 https://wordpress.org/?v=4.9.8 By: Cheng http://www.cjc.org/blog/archives/2002/12/03/yogurt-4/comment-page-1/#comment-46586 Tue, 06 Mar 2007 11:26:24 +0000 /?p=62#comment-46586 I didn’t find one, but, regarding yogurt making, I’ve realized that there’s a lot of “slack” in the process. Nowadays, I basically heat up the milk in the microwave (1000W, I think) for about 3 or 3.5 minutes, then I let the milk cool on the counter for about an hour before putting in the starter. One doesn’t have to be precisely at 110F, etc. It’s sufficient to feel the side of the container, and if it’s warm to the touch but not hot, then it’s safe to put in the starter. The yogurt making failures I’ve had have to do with killing the starter in too-hot milk, I think, and a touch test is good enough.

My brother once told me that he made yogurt in college with a friend from India, using traditional technique. No thermometers were involved. And, thinking about it, the process has to be very forgiving, since people have been doing this for thousands of years, long before precision instruments were invented.

]]> By: Shay Logan http://www.cjc.org/blog/archives/2002/12/03/yogurt-4/comment-page-1/#comment-46559 Tue, 06 Mar 2007 03:34:18 +0000 /?p=62#comment-46559 Did you find a thermometer that had an alarm on the way down? I am looking for one that does that?

]]>