Originally Posted by JaneS
Amy, re: yogurt.
Did it get too hot? Is it tart? What about draining it to separate the whey. Or you can just try to whip it together.
This actually happened to me recently with raw milk. I had some raw yogurt going and some pastuerized. The raw only separated. It really needs to be kept in the lower range of 100-110, it was 112. So the good guys weren't killed off, they maybe just grew faster. I needed to take my pizza stone out of the oven for summertime (I use the oven method with light on to keep warm for 24h).
Its hard w/the new season and hot weather, I'm trying to experiment to find a method that works now, vs. 2 months ago.
Going to try that honey recipe And the banana cake I think.