Guest guest Posted February 24, 2008 Report Share Posted February 24, 2008 At 07:04 PM 2/24/2008, you wrote: I accidentally cooled my milk to 60 degrees. I took it out of the fridge and plan to let it warm to room temp before making the yogurt? Is that a bad idea? How long has it been sitting in the fridge? If it's just a couple of hours, I'd go ahead and add the starter, and put it on to ferment, allowing several extra hours to let it get up to optimum temperature. If it's been in there more than a few hours, I would re-pasteurize it, and cool it again. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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