Guest guest Posted September 19, 2010 Report Share Posted September 19, 2010 Quick questions - So I was making a batch of the french cream yogurt for the first time this weekend. I make my yogurt in my oven warming drawer and it normally gets to about 108 max. Somehow this batch registered at 115 degrees when I took it out after 36 hours. (You are supposed to go longer with the french cream yes?) Should I toss it? THANKS! Quote Link to comment Share on other sites More sharing options...
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