Date:   3/19/2005 9:21:02 AM ( 20 y ago)
Hits:   5,576
URL:   https://www.curezone.org/forums/fm.asp?i=286924

TC 2 is right home made yogurt is a bit runnier. I get thick yogurt by making the warm - bacterial reproduction - period last longer. I actually have fogotten the yogurt in the machine once (brain fog) ang got this result. Now I make it on purpose: I wait until it has properly separated by itself: water will float on top of the yogurt. For instance if you let the yogurt in the machine for 6 hours instead of 4 you'll get a thick consistency.

Then, the next time around, I use the bottom (thicker yogurt) to start another batch (4 tablespoon will do for 1 liter of milk) and the second batch is even thicker. Yuo can use the same bacteria during a month and, after, it is better to start afresh.


 

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