Anything I’m Fermenting

Yogurt making » 2008-05-15-005

Here is how I ferment the yogurt. I place all 5 tubs in this picnic cooler, and immerse them in the hottest tap water I can get – usually around 54 or 55 degrees. I then monitor the temperature, and when it falls to 40 degrees (usually takes at least 90 minutes) I empty the water and refill it with hot tap water again. I usually do this 3 times.

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