| 摘要 |
A method of making yogurt by mixing a boiling liquid with cold milk in proportions to provide a mixture at a temperature of about 112 DEG to 118 DEG F. adding yogurt culture to the mixture, storing the mixture in an insulated vessel to permit fermentation to the mixture to form a yogurt. An apparatus including a container having a level indicator for cold milk and a second level indicator for a mixture of cold milk and a boiling liquid, one of said indicators indicating a plurality of levels in terms of temperature of the cold milk whereby the resultant mixture will have a temperature of between 112 DEG and 118 DEG F. when filled to the level indicated for the temperature of the cold milk.
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