I have made yougurt for years.
I got a gallon of fresh from the cow milk yesterday.
Heated milk to just the temp of the salton maker, put in starter,, this morning it has not set at all.
recultured......
I did not want to over heat, but do I have to go back and raise the intail temp of the milk since its not pastureized?
it has a high cream content,, which makes wonderul yougurt....
please advise today.. it in the salton now.
I got a gallon of fresh from the cow milk yesterday.
Heated milk to just the temp of the salton maker, put in starter,, this morning it has not set at all.
recultured......
I did not want to over heat, but do I have to go back and raise the intail temp of the milk since its not pastureized?
it has a high cream content,, which makes wonderul yougurt....
please advise today.. it in the salton now.
