24 hours, that's interesting. Do you have a yogurt machine? If I were to
keep it for 24 hours it would start turning into bits of cheese. I use 2%
milk with a yogurt starter and have it going for 12 hours. It comes out
firm. I have the Salton yogurt machine. It's great as I can use canning
jars.

Carole
"~patches~" > wrote in message
...
>
> Maxine I make a lot of yogurt. Use reg yougurt with active bacteria not
> cheese. I like whole milk but it really doesn't matter. Bring the milk
> to almost a scorch then allow to cool a bit. Make sure it is not higher
> than lukewarm or it will kill your starter. Test on your inside wrist.
> Add your starter and make sure it has active bacteria in it. Do not
> do this on the same day as you are baking bread as yeast will interfer
> with the bacteria. I like to let my yogurt go for about 24 hr. Once it
> yougs - firms up - refrigerate then enjoy. If you want yogurt cheese
> scoop some out then let it sit in a stainer lined with cheesecloth
> overnight.