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Path: utzoo!watmath!clyde!burl!ulysses!harpo!seismo!hao!hplabs!hplabsc!plaskon
From: plaskon@hplabsc.UUCP (Dawn Plaskon)
Newsgroups: net.cooks
Subject: Re: Yogurt - on the tail end of the discussion
Message-ID: <1649@hplabsc.UUCP>
Date: Thu, 9-Feb-84 14:09:44 EST
Article-I.D.: hplabsc.1649
Posted: Thu Feb  9 14:09:44 1984
Date-Received: Sat, 11-Feb-84 09:26:53 EST
References: <5192@uiucdcs.UUCP> <3516@utzoo.UUCP>
Organization: Hewlett Packard Labs, Palo Alto CA
Lines: 8


An excellent method of keeping the batch warm until cultured is
to use a wide mouth thermos.  I have a one quart and a one pint
thermos which I fill and cap.  Allow to sit for three to four 
hours and, voila, yogurt.  

This method has the advantage of allowing the culture to maintain 
its one heat rather than relying on an external source.