I believe the reason for the higher temperature is to denature the proteins so that coagulation (aka yogurting) can occur uninhibited. I might be wrong, but I don't think it is for pasteurization and I misspoke. And I think you are also correct that a lower temp can work. Does it set up really thick? I might need to try that one of these days.
Yes, it does! There are tons of uses for yogurt. I have a banana muffin recipe coming up that uses yogurt and they are nice and moist. Thanks for the suggestion.
Good tips
Thanks, hope they helped you.
Great idea, I never thought to use the dehydrator. That’s brilliant.
It's such a simple solution and makes it so easy. I know not everyone has one, but for those who do, it makes it easier. Thanks for watching.
If you’re using pasteurized milk you only need to heat the milk to 115 then add your starter.
Great video
I believe the reason for the higher temperature is to denature the proteins so that coagulation (aka yogurting) can occur uninhibited. I might be wrong, but I don't think it is for pasteurization and I misspoke. And I think you are also correct that a lower temp can work. Does it set up really thick? I might need to try that one of these days.
The sour yogurt makes a great garlic cucumber sauce.
Yes, it does! There are tons of uses for yogurt. I have a banana muffin recipe coming up that uses yogurt and they are nice and moist. Thanks for the suggestion.