• Jars went in 12:35pm
  • Water 43° C
  • first jar out at 6:04 straight to ice bath

Too milky — needed more time or needs a stronger starter


  • 800 g whole milk
  • 64 g yogurt
  • When yogurt went in, didn’t completely incorporate — added somewhat evenly to the milk and shaken before added to water bath

Went in at 1:10 am

Water bath 109° F

final notes

Needs to stay at 180° longer (I think), didn’t have a fully formed consistent solid texture so maybe a bit longer will help the casein denature enough to make it thick?


🔙 Been Making