My Salton one quart yogurt maker arrived yesterday. Upon reading the directions I learned that the yogurt I had frozen in cubes for culture is not recommended for starter as freezing can kill the cultures. Since that was all I had, I used it anyway. I scalded the milk, cooled it to a little over 105 degrees and left in the machine for 8 hours overnight. This morning's results were not quite as tart as I'd like and a little watery but still good. Next time I will incubate longer and might try added powdered milk for texture.
rc
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