Katra wrote:

> That is why I just use powdered milk. ;-) Works for me anyway.

I add NFDM to 2% to get an increase in milk solids just a little bit of fat
when I make my yogurt. And, for some zing, a good 2 tbsp of honey. Then I
scald, cool and put the batch in the oven for the night to set up.

A few months ago, my wife asked me to make a batch of curried chicken for a
lunch party she was going to with some friends. 2 nights before, I decided
to make a double batch of yogurt to have plenty for the curry (I was making
enough for 20 people). So I took my old, trusty enameled 6 quart pot and
doubled my yogurt recipe (1 batch: 4 C milk, 1 C NFDM, 2 tbsp honey), put
it on the stove and attempted to scald it.

It took *forever* for the milk to finally get to temperature. I let it cool,
and poured it into the container with the starter culture (from India).
When it was all poured into the container is when I noticed that the honey
has burned at the bottom of the pot. I went ahead and put it into the oven
to set.

The next day, I smelled the yogurt. It was like wet burned wood. The pot was
beyond repair and I sadly had to toss it. I used the yogurt for the curry
and it came out *excellent*! But, I lost my native indian yogurt that I had
been maintaining for over 6 months...

--
Darryl L. Pierce >
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