OK, read your info on boiling. But need to clarify - bring milk just to boil, which takes me about 15 - 20 minutes? Or continue boiling for 15 - 20 minutes?
Both ways would work and depends on the way you intend to boil it.
If you wish to boil it on a stove then the easiest way is just to bring it to the boil as otherwise can burn if keep it for longer.
If you wish to use a microwave and a flat container - then it will be easy to leave it for 15-20 min on a full power as the microwave would not burn the milk.
Hi, thanks for the explanation on this topic. Once the milk boiled at what temperature should I mix the reserved yogurt from the last batch ???
The temperature should between 35-45 degrees Celsius and the easiest way to determine this is simply to touch the sides of the container and hold them for a while. If not too hot, please add the starter/ready yoghurt/ready kefir, stir well and incubate for 3-6 hours only when reculture.
Please also check this:How to make
Or here:How to reculture
good, thanks for the info. The 35-45 ºC is the temperature to add the starter and the I have to lift the temperature higher ? or the whole process occurs at 35-45 ºC ???
Yes, 34-45 degrees Celsius is the temperature at which you need to add the starter and then keep this temperature until fermentation is completed. This temperature range is ideal for bacteria, consequently ideal for the fermentation
Fermentation and more video explainers can be found here: Watch Our YouTube Explainer