Heating milk for yogurt. This is my second batch of yogurt. The first batch I made was plain yogurt and I left it out waaaaaaay to long and was too tart for my taste. I will use that batch for sauces or marinades. This batch will be vanilla. And since I'm writing this after the fact, I must admit I totally blanked out on adding powdered milk until I had already incubated for 3 hours. The flavor was still fine but texture was a bit off. Third time's a charm?
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