Re: Re: yoghurt not heating up/Kim

[Guest guest]

As long as the yogurt looks and smells normal, and is thick, then I think it is probably OK.

I always think of the different cultures of the world who have made yogurt for centuries without electricity or conveniences.

As long as the critical steps to making yogurt are followed -- boiling/simmering the milk to kill off bacteria, then cooled a bit before introducing the yogurt starter, then kept warm for 24 hours to ferment, then allowed to set or rest until cool -- it doesn't matter exactly how the steps are accomplished.

Kim M.

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Thanks for your reply Kim. Yes the cream was simmering before I cooled it. I then added the starter and put it in the yoghurt maker but it then didn't get up to temp but it did thicken up. After 24 hours I wrapped it in a towel and left it for maybe another 20 hours. It is still thick and smells normal. Carmel.