anita@utastro.UUCP (Anita Cochran) (09/27/85)
I have just made my first batch of yogurt using the recipe
in the Joy of Cooking. It came out tasting good but is a little
thin. Also, when I pour it out of the jar into my lunch bowl to
take with me to work, it is reasonably thick, but by the time
I get to eat it it is fairly liquidy. What am I doing wrong?
What is the best method for making yogurt? What types of fruit
do you use (jam, jelly, preserves, other?)? Any help
will be appreciated.
Please send replies directly to me via e-mail. If I get enough,
I will summarize to the net. Thanks in advance.
--
Anita Cochran uucp: {noao, ut-sally, ut-ngp}!utastro!anita
or seismo!ut-sally!utastro!anita
arpa: anita@astro.UTEXAS.EDU
snail: Astronomy Department
The University of Texas at Austin
Austin, TX 78712
at&t: (512) 471-1471