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Quote: Congratulations! I love your incubator. Its just what I was trying to tell. Nice job. Your yogurt's consistancy seems very well, as far as can see from the photographs (especially, the last one). I think the milk you use is a homogenized one so there's not much crust formation. Maybe...

Hi Kassaundra , Quote: You are welcome. Quote: That's right. Many people go up to 12 hours just because their heat decrases and they can't get the desired product in the ideal time so they think that allowing it some more hours will help it to mature. Even if this might be true to some...

Hello. I'm a Turk and I sometimes make yogurt at home. In the old days making yogurt at home was a -more- common practice. Nowadays, especially in urban areas, most people buy it from the market. This is a huge thread with 111 pages and I want to read them all and make some overall remarks, but...