Advanced Method -
This method uses a lower temperature of between 68-86 degrees for 24 to 48 hours. (until it sets).
This method is reserved for advanced people because it has a higher risk of going bad. The yogurt has only 48 hours before the milk can be bad. In order to have a higher rate of success, we recommend using the Beginner's Method.
Questions? email: mimi@bravocoop.com