My adventures with canning, cooking, foraging and do-it-yourself foodiness.
Saturday, January 21, 2012
Successful Yogurt Making
Yesterday I tried to make yogurt again. I did 4 things differently: I used pasteurized whole milk, I kept the milk at 185 degrees for a longer period of time, I had the heating pad turned up all the way, and I strained the yogurt in butter muslin to make it less runny. We didn't really have time to try it yesterday but I just had some today and it is much better! It was a little lumpy but thicker and creamier than the last time. Yum!