Perhaps I’m just a glutton for punishment, but today I am trying yogurting again. This time I am making the following adjustments:
- I used my All-Clad asparagus pot to heat the milk. The pot is actually not my favorite way to make asparagus, but it’s taller and thinner, which made checking the temperature of the milk a little easier.
- I used organic yogurt from the store as my starter, not the packaged cultures. You have to use a yogurt with live cultures, which this type claims to have.
- I washed all the pieces involved very thoroughly right before starting the process to get any unwanted cultures off of them.
We’ll see how this goes.