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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