I set the yogurt on top of my Motorola 6121 cable modem and let it grow(?) for 10 hours.
Does anyone know how to get a more solid product?
Thanks in advance.
And never grow a wishbone, daughter, where your backbone ought to be.
― Sarah McMane
(And for the record, the yogurt I did make was never that great! )
He said to make Greek style, the really thick, you have to drain the whey. How you accomplish this I do not know, but if he tries it I will let you know.
I always add a few extra tablespoons of milk powder to thicken it to my liking.
No yogurt-maker for me - just http://www.davidlebovitz.com/2013/05/homemade-yogurt-recipe/ (For the record, I have no connection with that website or author).
Thanks for the link, Ama. What kind of milk did you use - water buffalo (that was 'beef' in Taiwan)?
IDK, NIK, if I can make a go of this, I can save a buck or 2 a week for as long as I'm on my yogurt streak, which amounts to $4-$8/hour for household work. Not bad, considering....
Eta: I don't know if we ever bothered to ask what kind of milk it was... We assumed cow, but it could have been goat. Heck, it could have been donkey for all I know!
We really only used it for cooking - yogurt, cheese, cream based sauces and soups...
[This message edited by Amazonia at 9:06 PM, June 7th (Friday)]