Guest guest Posted February 12, 2008 Report Share Posted February 12, 2008 I started doing 24 hours yoghurt and all is well. But I have a question about refrigerating it for 2 to 8 hours (different times written on different websites) before considering it is ready. Why would it be not OK to eat some of it immediately when it is warm after 24 hours? What happens with the refrigeration? Is it to get a better texture? Is it because some fermenting still goes on while in the refrigerator? In other words is it for cosmetic reasons or health benefits? Thanks Quote Link to comment Share on other sites More sharing options...
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