On Sat, 15 Oct 2005 12:14:01 -0500, zxcvbob >
connected the dots and wrote:

~maxine in ri wrote:
~> I followed the directions exactly the first time, and other than
the
~> milk browning on the bottom of the pot, it worked great, using TJ's
~> Greek yogurt for a starter.
~>
~> Second time, I heated the milk in the microwave, added some TJ's
~> yogurt cheese (very thick yogurt), and it didn't set hardly at all.
~>
~> Can I reheat this mixture of milk, powdered milk, and a few bits of
~> yogurt, add some plain store yogurt (SS&S has a version with no
added
~> pectin and live cultures, or else Shaws or PriceRite) and maybe not
~> have to toss the pint or so of uncoagulated liquid?
~>
~> maxine in glub...glub...glub
~
~
~Yes. (you probably innoculated it too hot.) The results might not
be
~optimal, but who knows.

It was under 110F when I added the starter.

~Any yogurt with live cultures can be used as a starter -- even if it
has
~pectin and modified food starch (etc.) in it. You'll save a little
of
~your yogurt to use as the next starter.

That's good to know.

~What are you using as an incubator? A wide-mouth thermos works
pretty good.

The electric yogurt maker. preheat it while the milk is cooling, put
the cannister in it, cover, and let sit for 4-10 hours, the longer the
sourer. I think I did 5 this time. Maybe I should have done more.

~Best regards,
~Bob

Thanks. I knew I could count on this crew to know the answers.

maxine in ri, where the silver moon is shining