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What have you eaten today? (Low carb forum)
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<blockquote data-quote="DCUKMod" data-source="post: 2114154" data-attributes="member: 345386"><p>Provided your milk is long life/UHT, there's no need to use the boil step. </p><p></p><p>All I do is throw my starter into the inner pot (I use whey from the last batch, plus a spoon of the last batch). Then add a decent splach of the milk and mix it really well, to distribute the starter, then add the rest of the milk. Stir to ensure everything is well distributed and mixed.</p><p></p><p>Put a lid on it. It doesn't have to be the pot lid, as you're only covering it. I have a glass saute pan lid that fits pretty perfectly, and I can see what's going on (of course, it's not a spectacle).</p><p></p><p>Switch on the Yoghurt setting and give it a decent ignoring for the time of your choice. The pot automates to a 12 hours incubation, but you can easily change that.</p><p></p><p>In the morning (I always, always incubate it overnight), cool it then decice if you'll strain it for a really thick result or transfer to a storage container.</p><p></p><p>I usually strain mine, but then usually end up adding some whey back in as I munch my way through it, because it seems to continue thickening in the fridge.</p><p></p><p>Enjoy!</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2114154, member: 345386"] Provided your milk is long life/UHT, there's no need to use the boil step. All I do is throw my starter into the inner pot (I use whey from the last batch, plus a spoon of the last batch). Then add a decent splach of the milk and mix it really well, to distribute the starter, then add the rest of the milk. Stir to ensure everything is well distributed and mixed. Put a lid on it. It doesn't have to be the pot lid, as you're only covering it. I have a glass saute pan lid that fits pretty perfectly, and I can see what's going on (of course, it's not a spectacle). Switch on the Yoghurt setting and give it a decent ignoring for the time of your choice. The pot automates to a 12 hours incubation, but you can easily change that. In the morning (I always, always incubate it overnight), cool it then decice if you'll strain it for a really thick result or transfer to a storage container. I usually strain mine, but then usually end up adding some whey back in as I munch my way through it, because it seems to continue thickening in the fridge. Enjoy! [/QUOTE]
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