I bought a yogurt maker here in India but it does not have a temperature control mechanism or anything like that, it can be used for a maximum of 8 hours and....then.....it boils your yogurt :shifty: It makes great yogurt in 8 hours but I understand that that's not SCD yogurt. Can I just let the milk ferment for 30 hours or more? I have tried that already (less than a teaspoon) and it's really really sour. The room temperature here is 75 degree Fahrenheit and it's pretty much the same outside. Should the result be just sour yogurt or does the temperature really matter?
Thank you in advance for your replies!
Thank you in advance for your replies!