terry@brillig.cs.umd.edu (Terry Gaasterland) (11/03/90)
I've tried 5 times to make yogurt at home and succeeded twice. Why it failed the other 3 times, I have no idea. Does anyone have a tried and true method? Here's my nondeterministic method: Each time I took several cups of skim milk, heated it to just below boiling, stirred in a spoonful of plain yogurt (Giant brand, Safeway brand, and Dannon) and placed the mixture in an oven previously warmed to about 150F. The mixture was in a ceramic pot each time. After staying in the oven (oven was off) for about 12 hours, the first time and the third time, it made yogurt -- runny but recognizable. The rest of the tries failed miserably. I couldn't even drink the result. Any clues? Might there be a factor that I'm missing out on? I used a different container of yogurt for each different try. But otherwise, I think that's the only glaring variable... -- Terry
xxrami@utasys.uta.edu (Rami Zureick) (02/28/91)
How do you make plain yogurt? [yogurt recipes have appeared in digests 6, 57, and 60, all available from wuarchive.wustl.edu by anonymous FTP -aem]