Stoneview

Another Christmas present was a nonstick saucepan for yogurt making. I whipped out a batch yesterday using Stonyfield plain as my starter. I took half a gallon of milk and heated it to 180F then cooled it to 116F, divided it into 2 containers and added about 2 tablespoons plain yogurt to each one. A quick shake and I stowed them in a portable cooler with a towel and a third container filled with boiling water. I left that closed up all day and by evening I had some gorgeous creamy yogurt. The pot cleaned up very nicely so I’m back in business with the yogurt again!