Chill Overnight
Rigorous stirring and then chilling will cause the bacteria in yogurt to stop consuming lactose and producing lactic acid.
- Place yogurt in the coldest part of your refrigerator
- Wait overnight
Notes:
- Yogurt bacteria likes to be kept still and warm. Stirring and chilling causes the thickening and tartening to cease.
- The back of your refrigerator is typically the coldest.
Yogurt Recipe:
- Home Page [H]
- What You'll Need [1]
- Create a Water Jacket [2]
- Sterilize Equipment [3]
- Add Your Milk [4]
- Heat to 185°F [5]
- Cool to 110°F [6]
- Pitch Your Yogurt [7]
- Stir, Cover & Warm [8]
- Wait Seven Hours [9]
- Stir Well [w]
- Pour into Containers [x]
- Chill Overnight
- Stir & Enjoy [z]
Homemade Yogurt Blog:
- Homemade Yogurt Video Added
from my yogurt making blog
