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the temperature nicely at about a hundred and ten). This morning after I went to check on my batch of fresh yoghurt, each jar has a skinny translucent barely gelatinous layer which seems to be trapping bubbles. Around the edges was what seemed like a latticework of white lace. Very fairly. But is it edible? Being the adventurous and presumably foolhardy soul that I am, I scooped off the gelatinous and lacy layer and tasted it….hmm. Not dangerous! Then I decided to do a little google research and got here across your website! Wow! Food microbiology! You’re the Amazing dragon and witch all over printed bedding setprofessional I must consult! While I HATE wasting good meals, I’m wondering what to do. Do I sprint off to have my stomachache pumped, or am I prone to stay to make one other batch, presumably even with the identical starter? We’ll hold off tasting extra in the intervening time. Thank you for an excellent article. I just wanted to say I actually have been making yogurt for years without a thermometer, or and esky. I simply warmth the milk just like you stated. Then I use retailer purchased natural Greek style or natural Bulgarian, I cup of Natural Bulgarian yogurt just like it is in your recipe. I then place the lid on the pot and wrap the pot in blankets till it’s nicely swaddled and I place it on the recent water tank. See more in here: https://fullprintingteeshirt.com/cloud/top-selling-item-in-this-house-we-are-friends-poster/
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