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Subject:

Yogurt Temperature

Question:

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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