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Homemade Plain Yogurt
Reviews:
August 24, 2008

For reviewer purists, I changed the recipe slightly but feel the general information is very useful never-the-less. I used half the liquid (don't need that much yogurt at on time) but used 1 and a half cups of powdered milk (since I was experimenting on getting a thicker consistency). I also did not use my oven to keep it warm but rather put it in a cooler with other bottles of hot water and covered in towels to super insular the lot. It seemed to pretty quickly even out at 104 degrees and let it go from 4pm to 5am (13 hours). Consistency was a lot thicker than last time, not runny. now only complaint is it was a wee bit grainy which I have lined up for experiment #3: less powder.

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