Guest guest Posted February 21, 2002 Report Share Posted February 21, 2002 > Date: Wed, 20 Feb 2002 21:33:41 EST > From: bilherbs@... > Subject: Re: Raw milk yoghurt fails? > > In a message dated 2/20/02 8:27:25 PM Central Standard Time, > Idol@... writes: > > >> Hmm, how do you keep the temperature constant? My oven doesn't use a >> pilot, and I don't have any reliably warm place in my apartment. > > I boil some water and put about an inch in the cooler then place the yogurt > in the cooler. I make yogurt in gallon jars, sometimes 2 gallons worth at a > time. The yogurt is at about 115 the cooler is pretty warm. In very cold > weather (we heat with wood, mornings are chilly here) I put a pile of coats > or something on top of the cooler. A friend puts her's by the water heater > another actually has radiators and places her cooler near one of them. > > I have made cheese straight from the goat or cow but never tried yogurt as my > starter is usually in the fridge and would make the milk too cool. If I ever > get my act together to take it out the night before or something then I'll > try it at animal temperature <G> and let you all know how it turns out. > > Belinda I was taught to wrap the yogurt pot in a quilt and put it on the floor in a corner, but that doesn't work so well for those who must incubate for 24 hours at a constant temperature to remove all lactose. There are other methods than using the Yogourmet, such as the light bulb in the foam cooler or the roaster/polder thermometer combo. I love the Yogourmet even though it's about $80 and $14 for an extra container. My favorite so far from this list is the glass container inside the Excalibur(?) dehydrator. Quote Link to comment Share on other sites More sharing options...
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