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Home Cooking

OOPS! Mistake when making my own yogurt

StephenR | Jul 10, 201602:07 PM     10

Hi - I've made yogurt many times before: I carefully heat milk up to 185 deg F, allow it to cool to 110, add yogurt starter and then let it sit warm for 20 hours (I like tangy flavor). Trouble is, I just spaced out and added my yogurt starter at 185! I didn't let it cool first and I'm pretty sure I killed the cultures. Now I'm wondering if adding another full dose of "live" yogurt starter at 110 degrees will work fine and salvage this batch? Looking for experienced opinions.

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