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Path: utzoo!linus!philabs!prls!amdimage!amdcad!amd!vecpyr!lll-crg!mordor!ut-sally!utastro!anita
From: anita@utastro.UUCP (Anita Cochran)
Newsgroups: net.cooks,net.veg
Subject: Making Yogurt
Message-ID: <763@utastro.UUCP>
Date: Fri, 27-Sep-85 13:30:08 EDT
Article-I.D.: utastro.763
Posted: Fri Sep 27 13:30:08 1985
Date-Received: Wed, 2-Oct-85 08:13:14 EDT
Distribution: net
Organization: U. Texas, Astronomy, Austin, TX
Lines: 20
Xref: linus net.cooks:3920 net.veg:451

I have just made my first batch of yogurt using the recipe
in the Joy of Cooking.  It came out tasting good but is a little
thin.  Also, when I pour it out of the jar into my lunch bowl to
take with me to work, it is reasonably thick, but by the time
I get to eat it it is fairly liquidy.  What am I doing wrong?
What is the best method for making yogurt?  What types of fruit
do you use (jam, jelly, preserves, other?)?  Any help
will be appreciated.  

Please send replies directly to me via e-mail.  If I get enough,
I will summarize to the net.  Thanks in advance.

-- 
 Anita Cochran     uucp:  {noao, ut-sally, ut-ngp}!utastro!anita
                    or     seismo!ut-sally!utastro!anita
                   arpa:  anita@astro.UTEXAS.EDU  
                   snail: Astronomy Department
                          The University of Texas at Austin
                          Austin, TX  78712
                   at&t:  (512) 471-1471


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