Sunday, December 14, 2008
Yogurt is not bread in the same way that bread is bread
But, if you bring milk to almost boil for 10 minutes without boiling it ever, stirring pretty regular, and cool it to between 110 and 115 degrees and keep it there for 12 hours, after adding about a brimming handful of yogurt, you will end up with as much yogurt at you had milk originally. It doesn't matter if it's nonfat milk. I know what you're thinking. Keep an eye on things or you will have either cheese, sour milk, or poison at the wrong temperatures. I don't have any pictures for you or myself.