insert-headers-and-footers domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home3/themoew1/public_html/wp-includes/functions.php on line 6131burst-statistics domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home3/themoew1/public_html/wp-includes/functions.php on line 6131Oh phenomenal! I hope it turned out like you hoped!
]]>I have been (attempting) yogurt for the past year with European (aka “runny”) results. This is the FIRST TIME I’ve had thick yogurt after incubation. I did not have a culture, just used 1/2 cup of Fage 5% yogurt instead. Can’t wait until it cools down to taste it. Thank you for sharing your process!
]]>Hi! Yes, just skip that step and gently heat it to 106-110 and go from there. Just make sure it isn’t ultra pasteurized!
]]>Having dedicated seals is something so many people have had to learn the hard way I’m sure! It’s just something you dont really think about! Good luck with the recipe!
]]>Yummmmmm 🙂
]]>Hi! I make mine plain and then flavor it with whatever I want when it’s time to eat it. I see most people add vanilla/sugar when they’re pasteurizing the milk. Problem with that is if you strain the final yogurt to make it thicker, some of that flavor/sweetener will be lost when the whey drains out. If you waited until the end to add it, the flavor may not properly permeate the yogurt as it would when you added it at the beginning. May have to experiment, I’ve never done it!
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