Mark A.Meggs wrote:

>> One question: why did it revert to a liquid when I used the immersion
>> blender? I thought it would just be a little more creamy.

> Just a guess - milk is basically water and protein. As milk, the
> protein molecules stay tightly coiled up. The acid makes them unwind
> and "stick together". The water molecules get bound up in the mesh of
> protein molecules and the whole thing thickens. When you blended it,
> you broke up the chains of protein and released the water.

Oh, that makes a lot of sense, thanks!

> Whole milk - I know it's got more calories, but the way to get really
> creamy yogurt at home is whole milk. Dannon or Yoplait can do it fat
> free because they use emulsifiers and/or have industrial techniques we
> don't have at home.

Sorry, I should have used clearer language. When I said "creamy", I
didn't literally mean "like cream". I just meant having a smooth
consistency, not grainy. (So why didn't I just say "smooth"? )

I prefer 2% milk over whole milk for most things. I'm going to try
it again with a different starter yogurt to see if that turns out
better.

Also, I bought another thermometer that measures temperatures in
the 100-140F range, which is not covered by my other one - no more
guessing.

Joyce

--
I'm in favor of animal liberation. Why? Because I'm an animal.
-- Edward Abbey