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Posted by Ben C on 07/07/07 19:49
On 2007-07-07, dorayme <doraymeRidThis@optusnet.com.au> wrote:
> In article <slrnf8unrr.sl3.spamspam@bowser.marioworld>,
> Ben C <spamspam@spam.eggs> wrote:
>
>> > Because it is not thick enough. I used to do this and added a
>> > little gelatin to the matured yogurt. Too much messing about and
>> > (no surprise) a slightly different feel and taste.
>>
>> True it is not that thick. But I just took a leaf out of Mr Korpela's
>> book and stopped wanting that.
>>
> If you live on a farm or have a cow, not wanting thicker and
> embracing hard work with the pans is perhaps the way to go.
I always used to use the microwave. My reasoning is the yoghurt
bacterium is probably weedier than most of the other 99% of known germs
in one's kitchen and you can't expect it to compete in a fair fight. So
I thought if you boil the milk up in the microwave, and then leave it
there to cool down to about 40 degrees _without opening the door_ then
it's in practically a sterile environment since any other bugs in there
have just been microwaved.
Then of course you whip it out, dose it, and shove it into the thermos.
Not sure if microwave radiation actually does destroy airborne bacteria
but you'd think it might, after all they are basically made of water.
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