I’ve been meaning to write an update to “Lactobacillus love: Is it wrong?” Making yogurt in the slow cooker was pretty easy in the summer, but autumn brought several fails in a row – and I never could get the process right while up in Alaska last summer. So I went online to research what I might be doing wrong.
Turns out I should have been making sure the milk was heated to 180 degrees and then cooled to between 105 and 110 degrees, and also making sure of a guaranteed, long-lasting source of warmth. The latter isn’t easy in a cooler or downright cold season.
One writer suggested heating the oven to 100 degrees, then shutting it off (but leaving the oven light on), then putting the covered bowl of milk and starter in to “cook.” Despite the current cold snap in Anchorage, this worked great.
That is, until I set my friend’s oven on fire.