Guest guest Posted November 27, 2002 Report Share Posted November 27, 2002 I make my own yoghurt and it turns out pretty good. All recipes I have come across say to heat up the milk to 80 Degree Celsius and then to let it cool down to 37 Degrees before adding the culture. For the last two times I warmed the milk gently to 37 Degrees and added the culture, without having the milk heated first. It worked just fine. Is there a particular reason for heating the milk up first? Quote Link to comment Share on other sites More sharing options...
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