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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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FRESH LACTIC ACID COAGULATED - Normally No Whey Removed
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Yoghurt, Oven Method - Temperature
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Topic: Yoghurt, Oven Method - Temperature (Read 1979 times)
alvinjohn
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Yoghurt, Oven Method - Temperature
«
on:
December 18, 2011, 04:08:20 AM »
Hello all, i will be making yoghurt for the first time as i am new here and this hobby.
I will be doing the overnight oven method and i am concerned about step # 2 which say to warm the milk to 50 degree centigrade. I'm just thinking that this might be a clerical error that have been overlooked and that the correct temperature should be 85 degree centigrade as it is in step # 3 of the water bath method.
I'm not trying to be a wise guy here but just using some logic and also trying to avoid failure on a first try.
Thanks
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Mature Cheese
Location: Victoria, British Columbia, Canada
Posts: 180
Cheeses: 40
Re: Yoghurt, Oven Method - Temperature
«
Reply #1 on:
December 18, 2011, 06:06:11 AM »
Welcome, sorry, will correct, it is the higher temperature, John.
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Cheese Head
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Re: Yoghurt, Oven Method - Temperature
«
Reply #2 on:
December 20, 2011, 01:43:37 AM »
Nope, sorry, I think it is the lower
for the oven method
as the milk with culture once placed in the much hotter oven stays at that temp for a much longer time than the other methods. Sorry about that.
I found none of the methods great so ended up buying
this simple machine
.
What did you do and how did it turn out?
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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FRESH LACTIC ACID COAGULATED - Normally No Whey Removed
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Yoghurt, Oven Method - Temperature