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Pastimes : Heart Attacks, Cancer and strokes. Preventative approaches
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To: w0z who wrote (33754)7/3/2018 9:01:39 PM
From: silvertoad1 Recommendation

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Alan Smithee

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i've been making yogurt for many years with no problems. i just heat organic milk to 113 F on the stovetop, pour into 2 jars each of which has a tablespoon or 2 of any live yogurt in it, from previous batch or store, and give a few quick stirs. then i put lids on jars and immerse them in a large pot (the size you'd use to cook a lot of corn on the cob) which is filled with water at 113F, put lid on pot, then place in oven. my old gas oven has a pilot light so temp in there is ~100F. i let sit overnight and take out in morning. the oven heat slows the water cooling. my understanding is that 105 -112 F is ideal for yogurt, and >118 will kill bacteria. so i start at 113 and let it slowly drop. l. reuteri sounds like it may require different temps / techniques to culture -- i haven't read through all the posts.
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