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I so knew this was coming... here are yogurt instructions http://www.breakingtheviciouscycle.i...oghurt_scd.htmhttp://www.breakingtheviciouscycle.i...rt_in_bulk.htm
I heat my electric oven to the lowest setting 150 degrees until it beeps that it's preheated, just to warm it up. Turn off oven. Someone else thinks ahead and just turns light on ahead of time while they are scalding/cooling the milk but since I usually make it from raw milk I don't have time or brains to do this.
Turn light bulb on. (If you have a gas oven, perhaps the pilot will be enough.)
Put in milk with starter at a temperature between 100-110. If you are using pasteurized milk, you need to scald it first by heating to 185 and then cooling back down to 110 before adding starter.
Keeping the bulb on is enough to keep the yogurt between 100-110 for 24 hrs. but some people have to add a higher watt bulb. I use glass jars and set them on a pizza stone, which helps retain the temp too.
Do a trial run with water in your jars first and check the temp every hr. for several hours. Check again after an overnight to make sure the water stays at the right temp. between 100-110. Then you are ready to make yogurt!
I love this method b/c I can make as much as I want and also make cow for me and goat for DS at same time. Or a small batch of our raw cream for ice cream