Guest guest Posted November 4, 2004 Report Share Posted November 4, 2004 Marie wrote: > Now I tried waiting until the water in the crock cooled to 110 > degrees, but then the crock was really too cool to maintain any heat. > It lost its heat too quickly after that and I didn't have yogurt as I > would like to call it. I mean, it was just milky. Maybe a little > tart, but it wasn't yogurt. It hadn't taken. > > So after that, I would put the milk into the hot crock and I've been > making great yogurt, BUT, here's the question, IS IT RAW? Temperatures that would kill the raw properties in your milk will also kill the yogurt culture. Since your yogurt is setting properly, I would guess that the crock temperature isn't affecting this significantly. Have you tested the temperature after putting your milk into the heated crock? ~~ Jocelyne Quote Link to comment Share on other sites More sharing options...
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