I am repeating a fairly new process for myself, making yogurt from scratch.
I am heating the milk in an outdoor kitchen this time, and I have divided the culture packets approximately in half to make pints this time, not quarts.
I will let the yogurt incubate in an empty cooler for insulation, not in the the heat of the pilot light in a gas oven.
Will it work?
I don’t know.
It is certainly worth a try.
I find it useful and a little bit exciting (I realize I am talking about making yogurt) to find out how things work in different situations.
It is more knowledge for me, and maybe even a workable, (in this case, edible), product.
Report from the next day:
It did work and is quite delicious!
© 2014 Kathryn Hardage