Quote:
Originally Posted by Tania
Much easier to deal with than scalding the milk for Greek style yogurt and then keeping it at 110F for hours.
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I have tried the kefir water but not milk. And keeping the temp. for the yogurt has not been a challenge for me. I cook the milk, mix in the culture, then store in a small cooler half filled with warm water over night. I have had a 100% success rate with this process. But yes, it is a little more work.