In article >,
Jonathan Sachs > wrote:

> On Fri, 19 Oct 2007 09:47:46 -0400, "Dee Dee" >
> wrote:
>
> >Don't bother using your just-made yogurt for a starter.
> >Buy a good brand of yogurt from the grocery store. Look at the date. It
> >should last a couple of weeks.
>
> That's puzzling to me. It seems self-defeating. I bought the yogurt
> maker to avoid having to pay outrageous prices for store-bought
> yogurt; it doesn't make sense to have to buy yogurt in order to use
> it.
>
> I haven't worked out the numbers, but I would think that doing it that
> way would cost at least as much as using commercial starter for each
> batch.
>
> On another point, my yogurt maker's instructions said to heat the milk
> to just below boiling and let it cool off to about 100°F. You said
> you warm it to that temperature, no higher. Why do you do it that
> way? Do you have problems with "wild" bacteria?

Our water heater is set to 120 degrees.
Mom only ever used a double recipe of powdered milk and the live Dannon
culture to start, and 1/2 to 1 cup of the "made" yogurt from then on
with the hottest tap water for the milk, and the surrounding heat source
in a styrofoam ice chest to surround the gallon of milk in a glass jar.
24 hours later, we had a gallon of rich, thick yogurt she then stuck in
the 'frige.

I think that some people make it more complicated than it has to be.

<shrugs>



Worked for us anyway. As always, YMMV...
--
Peace, Om

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"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein