Path: utzoo!attcan!uunet!wuarchive!emory!gatech!ncar!umigw!mthvax!recipes
From: terry@brillig.cs.umd.edu (Terry Gaasterland)
Newsgroups: rec.food.recipes
Subject: REQUEST: Yogurt
Summary: original subject was REQUEST: Yogurt
Keywords: recipe request
Message-ID: <1990Nov06.152414.2058@mthvax.cs.miami.edu>
Date: 2 Nov 90 18:10:25 GMT
Reply-To: terry@brillig.cs.umd.edu (Terry Gaasterland)
Followup-To: rec.food.recipes
Organization: U of Maryland, Dept. of Computer Science, Coll. Pk., MD 20742
Lines: 21
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

I've tried 5 times to make yogurt at home and succeeded twice. Why it
failed the other 3 times, I have no idea.  

Does anyone have a tried and true method?   

Here's my nondeterministic method:

  Each time I took several cups of skim milk, heated it to just 
  below boiling, stirred in a spoonful of plain yogurt (Giant brand, 
  Safeway brand, and Dannon) and placed the mixture in an oven previously
  warmed to about 150F.  The mixture was in a ceramic pot each time.
  
  After staying in the oven (oven was off) for about 12 hours, the first
  time and the third time, it made yogurt -- runny but recognizable.  The
  rest of the tries failed miserably.  I couldn't even drink the result.

Any clues?  Might there be a factor that I'm missing out on?  I used 
a different container of yogurt for each different try.  But otherwise,
I think that's the only glaring variable...

  -- Terry