Caustic Saint wrote:There was a bit about this on the late news last night. Seems it has something to do with the temperatures it's either produced at or stored at, all relating to the cultures needed to make yogurt yogurt.
No reliable energy means no safe yogurt.
(Apologies if I'm misquoting the news here, but that's what I got from it.)
Not so sure here... Me b... Julie make her own yogurt... and here 100% success rate combined with her total lack of dedication to the process make me highky doubt of any need for precise control temperature.
If it's cold, yogurt bacteria will sleep. If it's warm-ish they will grow a bit, just pour more milk and you got more yogurt... If it's warm it will grow a plenty, put a plenty milk and ready them buckits...
It's a living thing, and if you boil properly all the containers before using them, it's an extremly well behaved living thing...