"sf" > wrote in message
...
> On Tue, 26 Jul 2005 21:37:03 GMT, Curly Sue wrote:
>
> > Because you don't need to worry about keeping the culture warm. I set
> > up a batch and left it overnight on the kitchen counter (probably low
> > 80s). It was perfect this morning.
> >
> > One of my friends says she leaves hers in the (attached) garage
> > overnight with the same results.
> >
> Before water heaters became "insulated" that was the place (on top) I
> read was good for culturing yogurt and I did it - with good results.
> Now I wish they still made "yogurt makers" in quart sizes.

I prepare the yogurt and put it in a 1/2 gallon Igloo container with wide
mouth. Keep it on the counter for about 4 hours and then put the container
in the refrigerator with the lid off, for a quick cool-down. Works great!
Elly