@soilmouse07
Active 3 years, 9 months ago
You could be interested to know that commercial yogurt is fermented for relatively short periods of time. As the vessels and starter warm, I heat the milk to at least 180°F/82°C. High temperature milk and gently slowly, with consistent stirring to keep away from scalding. "The faster you heating the milk, the extra grainy bits of overheated […] View
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Hendriksen Bille posted an update 3 years, 9 months ago
You could be interested to know that commercial yogurt is fermented for relatively short periods of time. As the vessels and starter warm, I heat the milk to at least 180°F/82°C. High temperature milk and gently slowly, with consistent stirring to keep away from scalding. "The faster you heating the milk, the extra grainy bits of overheated…[Read more]
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Hendriksen Bille became a registered member 3 years, 9 months ago
