Originally Posted by
dado potato
I made my second batch, using the last of the first batch as a starter for 2 new jars. After sitting in the insulated cooler for about 15 hours, I got more yogurt. In one jar it is a frothy consistency (and it passes the taste test!) In the other jar it also is frothy... whey sank to the bottom of the jar, and I drained it out.
Do any of you good people know a good use for lukewarm whey? I was thinking of making butter scones with it. ("Scones", as in Wisconsin!) Go Badgers, beat Huskers!
By the way, my second batch of Pizzelle flatbread was outstanding. I used sprouted Kamut grain instead of hulled barley sprouts.
LOL, I might need a grammar class. In the second sentence above, I made a boo-boo, and I hope no one took me too literally. It was not I sitting in the insulated cooler! It was the blended milk and yogurt starter.