Re: Hint For Home Fermented Yogurt
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This is a reply to # 303,633
Re: Hint For Home Fermented Yogurt
I LOVE "Good Eats". However, Alton's receipe for Homemade Yogurt calls for "boiling the milk and cream over low heat". So, unless you're using celsuis degrees that's way over 120. Alton's tip for adding half and half to the milk to be cultured sounds delish, but you'd really have watch the amount you ate.
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