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Monthly Archives: September 2013

sous vide yoghurt temperatures

These jars of milk, left to right, were heated to 45, 55, 65, 75 and 85°C respectively, prior to being cultured at 45°C for 8 hours. Then a teaspoon of each placed on an incline plane tilted to about 30° for a few seconds to see how far each would run.

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