The milk is cooling in the pan!!! I'm in Germany and am making yogurt**. I could only get liquid starter. The directions essentially say the amount to use is "the tip of of a small spoon" for a liter of milk. Can anyone be more precise? **I know. Germany is the Land of Yogurt. The regular fat version is too mild; the versions with flavor are 10% fat or higher. It's a Goldilocks kind of problem.
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