Use non-reactive metals to avoid a metallic taste in the milk.
Specific bacteria (starters) and coagulants like animal or vegetable rennet are necessary to turn liquid milk into solids. 1. Making Yogurt Go to product viewer dialog for this item. The Complete Guide to Making Cheese, Butter, an...
Butter muslin has a tighter weave than standard cheesecloth, making it ideal for draining soft cheeses and yogurt. Use non-reactive metals to avoid a metallic taste