tag:blogger.com,1999:blog-407430914831531975.post2016234478451308207..comments2019-11-29T02:19:41.680-05:00Comments on Commonplace Kitchen: Crock-Pot YogurtTracihttp://www.blogger.com/profile/01740132031959828801noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-407430914831531975.post-34679226189012900302010-04-23T23:38:44.846-04:002010-04-23T23:38:44.846-04:00I've been doing this for about 4 months now (f...I've been doing this for about 4 months now (found the same source for the original info) and I far prefer to strain off the whey over adding powdered milk. For one thing powdered milk just tastes weird to me. Plus straining the whey makes the yogurt wonderfully thick AND the whey is great for baking etc. <br /><br />This has to be one of the best and easiest things to make at home if you Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-407430914831531975.post-25498358022341464022009-07-01T21:50:44.420-04:002009-07-01T21:50:44.420-04:00Awesome. In case there is no slow cooker availab...Awesome. In case there is no slow cooker available, this is basically what you need to do temperature-wise (as best I can tell from internet research; I'm no microbiologist):<br />- Bring milk to 185-195 degrees F<br />- Cool to 122-130 (must be cooler than 130)<br />- Add the starter yogurt<br />- Keep mixture between 110 and 130 for as long as possible (i.e., in a barely warm oven or Tracihttps://www.blogger.com/profile/01740132031959828801noreply@blogger.comtag:blogger.com,1999:blog-407430914831531975.post-20118739808869650202009-07-01T07:14:29.393-04:002009-07-01T07:14:29.393-04:00this could be an azeri eat too i thinkthis could be an azeri eat too i thinkalexishttps://www.blogger.com/profile/16107765169024813104noreply@blogger.com