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Step 5Incubation phase.
Now the trick is to keep your milk at a temperature between 90 F and 130 F. You have to do this to keep the cultures doing their thing.
My oven vents it's warm air through the back stove top burner. Which works perfectly when I have the oven on warm to incubate my milk into yogurt.
My oven vents it's warm air through the back stove top burner. Which works perfectly when I have the oven on warm to incubate my milk into yogurt.
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May 26, 2011. 8:27 AMBlaik
says:
Another method that works well and especially in making bigger batches (I normally do about a half gallon at a time) is to get a cheap styrofoam cooler and put your jars in there and then fill with warm/hot water to keep the temp where you want it. The insulation of the cooler keeps the water at temp w/o any need for adjustment (at least with mine) for about 2 hrs, but I keep my water on the lower end of the temp range, so if you did it warmer I'm sure it'd stay warm longer,
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