Not exact matches
Pour or ladle the
mixture into the yogurt maker containers or another incubator (if using a thermos,
first warm the inside with hot tap water) and incubate between 110 °F and 115 °F for 5 to 10 hours, depending on the desired flavor and consistency — longer incubation periods produces thicker, more tart yogurt.
You can always test your yeast
first before using it by activating it in a bit of
warm water with a bit of sugar, if after 10 minutes the
mixtures foams up and rises, your yeast is good.
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warm - hearted true friend people person.
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