@LeeAase.. I read that you can use sous vide to make yogurt. Wonder if anyone here has tried it. Both my children have sous vide and they use it for all kind of food, just not yogurt.

Thanks Lee! I will give it a try on my next batch and try to remember to start checking it at 14 hours just to make sure. I really do think it goes great with fresh fruit as a dessert for my last meal of the day.

@LeeAase Hi Lee, 36 hours does sound like a long time. Good to know, thank you. I never had a bad batch. It takes practice to perfect the method. When I made my yogurt in a gallon sized bowl with a lid, I used the warmth of my garage while the sun was still out. After about 8 hours the curdled milk was ready to strain through a cheese cloth. So within a day my yogurt was ready. Luckily, I never had left the milk over night. I was afraid for it to turn into cheese which I do not like at all. As I was growing up, my dad made cheese from scratch using the milk from our goats. I disliked the smell. Thanks again Lee. Do you grow bacteria for bread too? Toni