tag:blogger.com,1999:blog-1554428418150974947.post1173278268408252942..comments2023-10-23T23:59:00.475+02:00Comments on De la bonne bouffe: Home made yoghurt.... The Belgian way.Pollygarterhttp://www.blogger.com/profile/10519711639714303756noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1554428418150974947.post-60439711629229717722017-03-11T22:24:06.867+01:002017-03-11T22:24:06.867+01:00I have just purchased one of these machines on Eba...I have just purchased one of these machines on Ebay. Excellent piece of kit. Mine came with two inner containers. I use UHT milk.Santehttps://www.blogger.com/profile/13564237208210437032noreply@blogger.comtag:blogger.com,1999:blog-1554428418150974947.post-25204471169741554012016-05-25T13:01:01.142+02:002016-05-25T13:01:01.142+02:00I have two yogomagic makers. But I question your m...I have two yogomagic makers. But I question your method. The reason why one should boil the milk first then let it cool is to kill any bacteria in the milk do that when you add the yoghurt bacteria it is only the yogurt culture in there to do its work. The only reason for reducing the milk by boiling for a few minutes is for thicker yoghurt and adding dried milk powder has the same effect Anonymoushttps://www.blogger.com/profile/15278494673313938761noreply@blogger.com