Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site dartvax.UUCP Path: utzoo!linus!security!genrad!decvax!dartvax!andyb From: andyb@dartvax.UUCP (Andy Behrens) Newsgroups: net.cooks Subject: Re: Yogurt Message-ID: <660@dartvax.UUCP> Date: Mon, 30-Jan-84 19:52:17 EST Article-I.D.: dartvax.660 Posted: Mon Jan 30 19:52:17 1984 Date-Received: Thu, 2-Feb-84 00:52:17 EST References: <256@ut-ngp.UUCP>, <860@ut-sally.UUCP> Organization: Dartmouth College Lines: 11 When making yogurt according to any of the recipes that have been posted here, try adding enough powdered milk to bring the milk up to 125% of its usual strength. The yogurt will set better. If you like your yogurt mild, put it in the refrigerator as soon as it has set; for tarter yogurt, keep it warm for a few more hours. -- Andy Behrens East Thetford, Vermont {decvax,linus}!dartvax!andyb