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Yogurt Temperature



In Elaine's book, she discusses how to make homemade yogurt. The thing that is not clear to me is the temperature. Does the yogurt itself need to be kept at 100 -110 degrees for 24 hours, or does the source of heat nedd to be that temperature? I have an electric crockpot, would this be suitable, if so, do I put the yogurt directly in the crockpot, or in a container? Any help on this would be appreciated.


Elaine writes:

The yogurt itself should be temperature stabilized (controlled).  After all the culture is what is growing and will grow under certain conditions of temperature, acidity/alkilinity,, etc.


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