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I've made this several times now and it has turned out well every time. Thanks for the clear and specific instructions!<br/><br/>Edited to add more details from my experience: I have made this too many times to count now, and never had a failure. I make my yogurt in a large heavy pot, using skim milk and a candy thermometer. You must do the initial scalding step. It doesn't have as much to do with pasteurization as it has to do with properly preparing the proteins in the milk so that they'll coagulate. To incubate my yogurt I heat my oven to 110 degrees F. (it's a well-insulated self-clean type oven) then turn it OFF, cover the pot with a lid and set it in the oven and let it sit, undisturbed, overnight. In the morning I strain it through a strainer lined with a piece of unbleached cotton until it reaches the consistency I like which is quite thick.<br/>I have also discovered that you can freeze the live culture and it will stay live, so I scoop out enough of my newly prepared yogurt to fill four sections in a regular ice cube tray, freeze them, then pop them out and store in a freezer bag in the freezer until the next time I make yogurt. At that time I pull out the cubes and let them sit in a bowl at room temperature to thaw, then stir them up a little and use as directed.
I've been attempting this recipe many times and thought it would only be fair to write a review for it! I will hold off on stars though until I can get consistant results.
First of all, I have a yogurt incubator so I know I have the temperature right. I think the biggest challenge has been to find a good starter. Also I started to get lazy and skip the scalding step. I had read that scalding was only necessary "back in the day" before pasteurization. BUT ever since skipping that step, I have not had the yogurt set up. So the next time I try, I will scald it first. I am just not patient and it is tedious to wait for it to come back down to the right temperature!