plaskon@hplabsc.UUCP (Dawn Plaskon) (02/09/84)
An excellent method of keeping the batch warm until cultured is to use a wide mouth thermos. I have a one quart and a one pint thermos which I fill and cap. Allow to sit for three to four hours and, voila, yogurt. This method has the advantage of allowing the culture to maintain its one heat rather than relying on an external source.
plaskon@hplabsc.UUCP (Dawn Plaskon) (02/09/84)
Umm, urr, I missed a spelling error in my checkover. Please make "one heat" equal "own heat" in the last sentence. The sense does change somewhat.