Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 9/27/83; site hplabsc.UUCP 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.