Guest guest Posted January 11, 2007 Report Share Posted January 11, 2007 Hi, I just wanted to make sure I make the yogurt right. I've had trouble not scorching it. Do you bring it to 120 or 180 then down to room temp and add the starter? Also, I'm using full fat half and half-2 quarts but I could only find yogourmet starter. I have the Donvier maker. Do I add one pack (5ML) or two packs (they are packaged two together so I'm not sure). I also wanted to place a thermometer in the yogurt maker over the 24 hours to see if it's reading correctly. Would a metal meat themometer work ok for that? The other has plastic and I'm not sure how it'd go in heat that long. Sorry for the " basic " questions. I've just had a hard time getting the yogurt unscorched either in the maker or boiling it. Thanks, Debbie, CD, Pentasa, Protonix, Singulair SCD 1/07 Quote Link to comment Share on other sites More sharing options...
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