I wanted to start a thread about making yogurt, kefir, whatever probiotic
cultured milk. We decided yesterday evening that we are going to make
cultured milk using this as a starter culture--
http://www.aligngi.com/

I have a large turkey roaster that I turned into a sous vide unit, and it
can be set to 107F. The first product I'll make is using a quart of half &
half. I'll bring it up to 107F, then open it, add a capsule, then screw
the cap back on, put it back in the water bath, and give it 24 hours or so.



--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009