12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
quart, with a plastic container that goes into the incubator.

Thanks for the input.
maxine in ri

On Sat, 15 Oct 2005 16:34:33 -0400, "C & S"
> connected the dots and wrote:

~24 hours, that's interesting. Do you have a yogurt machine? If I
were to
~keep it for 24 hours it would start turning into bits of cheese. I
use 2%
~milk with a yogurt starter and have it going for 12 hours. It comes
out
~firm. I have the Salton yogurt machine. It's great as I can use
canning
~jars.
~
~Carole
~"~patches~" > wrote in message
...
~>
~> Maxine I make a lot of yogurt. Use reg yougurt with active
bacteria not
~> cheese. I like whole milk but it really doesn't matter. Bring the
milk
~> to almost a scorch then allow to cool a bit. Make sure it is not
higher
~> than lukewarm or it will kill your starter. Test on your inside
wrist.
~> Add your starter and make sure it has active bacteria in it. Do
not
~> do this on the same day as you are baking bread as yeast will
interfer
~> with the bacteria. I like to let my yogurt go for about 24 hr.
Once it
~> yougs - firms up - refrigerate then enjoy. If you want yogurt
cheese
~> scoop some out then let it sit in a stainer lined with cheesecloth
~> overnight.
~