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Simple Paper Flowers
will it work with normal tape
Too complicated. I have developed a much simpler method: 1. Mix a spoonful of cold starter yoghurt with cold ultra-pasteurized milk. 2. Put the milk in a place that is 110 to 115 degrees Fahrenheit until it has thickened, from 8 to 24 hours. 3. Chill and enjoy. I have done this many times and I have not had a batch fail yet. I make half a gallon at a time and it has always turned out perfect.Notice the absence of of the messy heating and cooling step. The milk is already ultra-pasteurized when you get it from the store, which means it was already heated to 280 degrees F at the dairy--so why would I re-pasteurize and re-denature the milk by heating it again?I use milk from a carton that has not been opened until I'm ready to make the yogurt. My incubator box is my oven, which I am able to set to any temperature above ambient. I like to use 46 degrees F for 24 hours because I like my yogurt really tart.Remember that yogurt was made for hundreds of years, long before thermometers and refregration was invented. It can't be that complicated.
No Mess Yogurt Making
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