Guest guest Posted October 19, 2007 Report Share Posted October 19, 2007 wrote: Hi, Liz, I don't do the heating pad method, but I can tell you that yogurt can ferment for a minimum of 24 hours (start timing when it reaches 100F) to a maximum of 30 hours. >>I just checked the website which says to heat milk to boil, cool to 100 F - where did I get the idea to cool to 64? Oh my gosh, start again! Liz K UC 4 yrs, SCD 2 months __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2007 Report Share Posted October 20, 2007 Hi, Liz, I just checked the website and it says this: The heated milk needs to be cooled to ROOM TEMPERATURE or below (as per Elaine's yogurt making instructions in BTVC). The range for room temperature is 20–25 °C (64-77 °F). So you were right. Where on the website does it say 100F? mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
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